Marinating seafood in soy sauce infused with the umami of kelp and the aroma of aromatic vegetables creates a dish that pairs well with both rice and sake. Seafood is high in protein and low in fat, and is rich in taurine, which supports liver function. This dish is perfect for special occasions or entertaining guests.
Pointers from Rie
- Red Shrimp: Keeping the heads and tails attached makes for a more visually appealing presentation, and you can enjoy the rich miso later. Trim the whiskers and legs, and make incisions in the shells for easier peeling and to keep the heads from falling off.
- Chili Peppers: Slicing chili peppers into rings will increase the spiciness. If you prefer less spicy, you can omit the chili peppers.
- Leftover Marinade: The leftover marinade is infused with the umami of the seafood. It may be too salty to eat directly with the ingredients, so use it to season fried rice, stir-fries, or simmered dishes.
- Adding Elegance:** If you want to add a touch of elegance, sprinkle some salmon roe (ikura) or flying fish roe (tobikko) on top.
recipe video
Ingredients (Serves 4)
| Red shrimp | 4 |
| Scallop sashimi | 4 pieces |
| Ginger | 1/2 clove |
| Garlic | 1/2 clove |
| Red chili pepper | 1 |
| ａ）Dark soy sauce Mirin Cooking Sake Sugar Water Green part of a long onion Kelp |
3 tablespoons 3 tablespoons 3 tablespoons 2 teaspoons 4 tablespoons 5cm 5 cm square |
| White sesame seeds | 1/2 teaspoon |
| Green onions (finely chopped) | to taste |
Nutritional Value (per 1/4 serving)
| Energy | 155kcal |
| Protein | 8.7g |
| Fat | 0.8g |
| Carbohydrates | 9.7g |
| Salt equivalent | 2.3g |
Cooking
- Thinly slice the ginger and garlic. Break the red chili pepper in half and remove the seeds.
- In a pot, add ingredients from (a) along with the ginger, garlic, and red chili pepper. Heat over medium heat. Once it comes to a boil, let it simmer for a moment, then turn off the heat and let it cool.
- Keep the heads and tails of the red shrimp intact, but peel the shells off the abdomen. Remove the vein and pat dry with a paper towel.
- Place the shrimp and scallops in a container and pour the cooled marinade over them. Cover with plastic wrap, ensuring it touches the surface of the marinade, and refrigerate. Turn once during the marinating process, and let it marinate for 6 hours to overnight.
- Drain the marinade from the shrimp and scallops, arrange them on a plate, and sprinkle with white sesame seeds and chopped green onions.
MOA Natural Food Products Used
– Zuiun Soy Sauce (Dark)／- Beet Sugar／- Hidaka Kelp／- Organic White Sesame Seeds
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