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We hope you got insight from reading it, now let’s go back to lightly seasoned scallop flavored daikon radish recipe. To make lightly seasoned scallop flavored daikon radish you need 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Lightly Seasoned Scallop Flavored Daikon Radish:
- Prepare 500 grams Daikon radish
- Get 1 can Canned boiled scallops
- Use 1 Mitsuba
- Prepare 400 ml Dashi broth (bonito)
- Use 1 tbsp Usukuchi soy sauce
- Use 1/2 tbsp Mirin
- Provide 1 tsp Sugar
- Get 1 pinch Katakuriko
Instructions to make Lightly Seasoned Scallop Flavored Daikon Radish:
- 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.
- (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.
- 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.
- 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.
In medium bowl, mash avocado, lime zest and juice; season. In small bowl, mix jalapeño, vinegar and sugar. In skillet, heat oil over medium-high. Divide avocado mixture among plates; top with scallops, radishes, jalapeño and cilantro. It's an easy one-pan dish that's filled with flavor!
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