Radish Steak
Don't add butter from the beginning. It will oxidize and become less tasty.
How to make it
1
Cut the radish into 1.5cm thick slices, peel the skin thickly, and chamfer.
2
Make a cross cut in the middle.
3
Put [2] in a pot, add enough water to cover with rice bran, and place over high heat, and when it boils, simmer until a low heated bamboo skewer sticks in.
4
Put the bouillon and [3] radish in another pot, salt and pepper and simmer until tender for about an hour.
5
Heat olive oil in a frying pan, add radish and scallops in the order of radish and scallops and grill both sides, add half the butter, then remove the radish and scallops.
6
Put the remaining butter in a frying pan, add A and heat to make a sauce.
7
Place [5] on a plate and pour [6] over it.
Materials 2 people
-
- Japanese white radish
- 3cm length
-
- Rice bran
- 1 tablespoon
-
- Bouillon soup
- 200cc
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Scallops
- 2 tablets
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- butter
- 16g
-
[A]
- Asatsuki
- Appropriate
-
- Mince parsley
- Appropriate
-
- Lemon juice
- A little
[PR]
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