Scallops are rich in protein and taurine and gently support the liver function.
Chinese cabbage boiled in dashi is sweet and soft, and goes well with soy milk. It has a gentle taste like a Japanese-style stew.
Pointers from Rie
- Scallops become hard when overcooked. Soy milk also separates when it boils, so be careful about the heat in step 4.
- Boil the potatoes to your liking. Be careful not to let them crumble.
Ingredients (for about 4 people)
| Chinese cabbage | 1/6 ball（400ｇ） |
| Steamed scallops (frozen) | 200g |
| Potatoes | 2（400g） |
| a) Japanese-style soup stock Water Kelp soup stock soy sauce Mirin |
1 back（6g） 300ml 1 tablespoons 2 tablespoons |
| b) Pure soy milk [AKA unprocessed soy milk] Rice flour |
100ml 2 tablespoons |
| Butter | 15ｇ |
| Salt | 1 teaspoon |
| Yuzu peel | Appropriate amount |
Nutritional value (for 1 person)
| Energy | 164kcal |
| Protein | 12.3ｇ |
| Lipid | 4.7ｇ |
| Carbohydrate | 24.1ｇ |
| Salt equivalent | 2.9ｇ |
Cooking
- Cut Chinese cabbage into small pieces. Thaw the steamed scallops. Peel the potatoes and cut them into 2 cm square diced pieces. Cut the yuzu peel into julienne.
- Put a) in a pan, and after boiling, add the Chinese cabbage and simmer until soft.
- Add potatoes and simmer until the bamboo skewers pass through; then add the scallops.
- b) Mix and pour into the pan of 3. Heat with light mixing to thicken. Add butter and melt.
- Adjust the taste with salt and turn off the heat. Pour into a bowl and sprinkle with yuzu peel.
MOA Products Used
Steamed scallop shellfish (frozen), Japanese-style dashi stock, kelp dashi soy sauce, rice flour and salt
Green Market online shop
