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|
|a) Japanese-style soup stock
Kelp soup stock soy sauce
|b) Pure soy milk [AKA unprocessed soy milk]
|Yuzu peel||Appropriate amount|
Nutritional value (for 1 person)
- 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