Scallops with small trabecular bodies
This is a delicious, delicious dish that allows you to enjoy the crust of the scallop trabecula. You can also use a different type of mushroom to add.
How to make it
1
Boil somen noodles according to the label on the bag and place them in a colander.
2
Put kelp stock in a pot, put the kombu sweet potatoes, and heat them.
3
[2] Add the shredded shimeji mushrooms, bring to a boil, and add the boiled somen noodles.
4
Add scallop trabecula and mix quickly and remove from heat.
5
Serve in a bowl and sprinkle half-seasoned sesame seeds if desired to complete.
Ingredients for 2 people
-
- Kelp dashi water can be used as a substitute
- 300cc
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 50cc
-
- Somen noodles
- Appropriate amount
-
- Shimeji
- 40g
-
- Scallop scallop trabecula
- 70g
-
- half-shelf sesame finish
- A little
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