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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, lightly seasoned scallop flavored daikon radish. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Lightly Seasoned Scallop Flavored Daikon Radish is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Lightly Seasoned Scallop Flavored Daikon Radish is something that I’ve loved my whole life.

To get started with this 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. Get 500 grams Daikon radish
  2. Take 1 can Canned boiled scallops
  3. Get 1 Mitsuba
  4. Prepare 400 ml Dashi broth (bonito)
  5. Take 1 tbsp Usukuchi soy sauce
  6. Prepare 1/2 tbsp Mirin
  7. Make ready 1 tsp Sugar
  8. Prepare 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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