HOME Recipe Stewed Scallop Yolk

Scallop yolk stew

Japanese food

Seafood side dishes

Stewed yolk is a boiled product made by soaking flour into the ingredients and simmering egg yolk.
The egg yolk is coated with dashi, so you can enjoy a gentle mouthfeel.
Don't forget to wash your scallops with vinegared water.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Cooking time: 18 minutes

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How to make it

Fill a bowl with water and add a little vinegar. Put four scallops in there, wash them with water and drain. (This will remove the slimy smell.) Dissolve the two egg yolks.

Heat a pot containing bonito soup stock, add sugar, light soy sauce and salt to it, and bring to a boil.

Sprinkle an appropriate amount of cake flour on the scallops in [1], simmer them in the melted yolk, and place them in the boiled [2]. (If you add scallops all at once, the temperature will drop, so add one at a time.)