Radish steak
Don't add butter from the beginning, as it will oxidize and lose its flavor
How to make it
1
Cut the daikon radish into 1.5cm thick slices, peel the skin thickly, and trim the edges
2
Make a cross cut in the middle
3
Put (2) in a pot, add enough water to cover it, add rice bran, and bring to a boil over high heat. Once it boils, simmer over low heat until a bamboo skewer can be inserted easily
4
In another pot, add the bouillon and the daikon radish from [3], add salt and pepper, and simmer for about an hour until soft
5
Heat olive oil in a frying pan, add the daikon radish and scallops in that order and fry on both sides, add half the butter and mix well, then remove the daikon radish and scallops
6
Add the remaining butter to a frying pan, add A, heat and make the sauce
7
Place [5] on a plate and pour [6] over it
Materials 2 people
-
- Japanese white radish
- 3cm long
-
- Rice bran
- 1 tablespoon
-
- Bouillon soup
- 200cc
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- scallops
- 2 grains
-
-
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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