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

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, lightly seasoned scallop flavored daikon radish. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Lightly Seasoned Scallop Flavored Daikon Radish is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Lightly Seasoned Scallop Flavored Daikon Radish is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must 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 that.

The ingredients needed to make Lightly Seasoned Scallop Flavored Daikon Radish:
  1. Prepare 500 grams Daikon radish
  2. Get 1 can Canned boiled scallops
  3. Make ready 1 Mitsuba
  4. Make ready 400 ml Dashi broth (bonito)
  5. Get 1 tbsp Usukuchi soy sauce
  6. Take 1/2 tbsp Mirin
  7. Get 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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