HOMERecipe:Scallops Simmered in Egg Yolk

Scallop yolk stew

Yolk simmered is a dish made by covering ingredients with flour, mixing them with egg yolk, and boiling them
The batter is made from egg yolk containing dashi, giving it a gentle texture
Don't forget to wash the scallops in vinegar 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...

Japanese food

Seafood side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 18 minutes

modified recipe0posts

How to make it

Fill a bowl with water and add a small amount of vinegar. Add 4 scallops, rinse them with water, and drain them. (This will remove any sliminess or odor.) Beat 2 egg yolks

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

Coat the scallops in [1] with a moderate amount of plain flour, mix them with the beaten egg yolk, and add them to the boiling water in [2]. (Adding all the scallops at once will lower the temperature, so add them one at a time.)