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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, lightly seasoned scallop flavored daikon radish. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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. Make ready 500 grams Daikon radish
  2. Take 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. Make ready 1/2 tbsp Mirin
  7. Prepare 1 tsp Sugar
  8. Take 1 pinch Katakuriko
Steps 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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