Lightly Seasoned Scallop Flavored Daikon Radish
Lightly Seasoned Scallop Flavored Daikon Radish

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, lightly seasoned scallop flavored daikon radish. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Lightly Seasoned Scallop Flavored Daikon Radish is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Lightly Seasoned Scallop Flavored Daikon Radish is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook lightly seasoned scallop flavored daikon radish using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Lightly Seasoned Scallop Flavored Daikon Radish:
  1. Get 500 grams Daikon radish
  2. Get 1 can Canned boiled scallops
  3. Get 1 Mitsuba
  4. Take 400 ml Dashi broth (bonito)
  5. Make ready 1 tbsp Usukuchi soy sauce
  6. Get 1/2 tbsp Mirin
  7. Prepare 1 tsp Sugar
  8. Make ready 1 pinch Katakuriko
Instructions to make Lightly Seasoned Scallop Flavored Daikon Radish:
  1. Peel the daikon radish and cut into 1.5 cm round slices. If it's not too much trouble, round of any edges and score one side with a knife.
  2. (Parboil the daikon) Fill a pot with water and add the daikon from Step 1. Turn on the heat. Once it comes to a boil, lower the heat to medium-low and let it simmer. When the daikon is soft enough that a skewer can be inserted easily, strain in a colander.
  3. Place the parboiled daikon in a clean pot with the dashi, 3 tablespoons of canned scallop juices, light soy sauce, mirin, and sugar, and turn on the heat. When it comes to a boil, lower the heat to medium-low and simmer for 12-13 minutes.
  4. Add the finely chopped mitsuba stalks to Step 3, along with 3 or 4 scallops from the can, and bring it to a boil. Break apart the scallops as you put them into the pot. Lastly, add katakuriko slurry to thicken the sauce, and then it's done. Decorate with the mitsuba leaves.

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