My Mother's Konbu & Scallop Simmer
My Mother's Konbu & Scallop Simmer

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, my mother's konbu & scallop simmer. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

My Mother's Konbu & Scallop Simmer is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. My Mother's Konbu & Scallop Simmer is something that I have loved my entire life.

Great recipe for My Mother's Konbu & Scallop Simmer. I imagine she wanted us to eat as much seaweed as possible, since we don't regularly get a chance to do. This recipe is so simple that I don't have any particular tips. The simmer juices are very rich and.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook my mother's konbu & scallop simmer using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make My Mother's Konbu & Scallop Simmer:
  1. Prepare 200 grams Sliced kombu
  2. Prepare 100 grams Baby scallops
  3. Take 100 ml Water
  4. Take 50 ml Sake
  5. Take 50 ml Mirin
  6. Get 2 tbsp Soy sauce
  7. Make ready 1 tsp Bonito dashi stock

Did You Know Kombu has Varieties? Do you know which type of kombu are you using? If you are new to Kombu, check out my Kombu post which I discuss different types of kombu. For the best texture of Kombu Tsukudani, I think Hidaka Kombu (日高昆布) is the most suitable choice.

Instructions to make My Mother's Konbu & Scallop Simmer:
  1. Lightly rinse the sliced kombu.
  2. Combine all of the ingredients in a pot, cover with a drop-lid, and simmer
  3. If you prefer a bit of a bite, simmer on high heat for 5 minutes. If you prefer a more tender result, simmer over medium to low heat for 15 minutes.
  4. Use the remaining simmer juice by adding one serving of somen noodles to it, simmer freeze-dried tofu in it, or use it to make a rice porridge.

If you are new to Kombu, check out my Kombu post which I discuss different types of kombu. For the best texture of Kombu Tsukudani, I think Hidaka Kombu (日高昆布) is the most suitable choice. It achieves tenderness a lot faster than the other types of kombu. Flounder is called "HIRAME" in Japanese. So, my mom's ozoni is a mix of both, with the Kansai-style base.

So that is going to wrap it up for this exceptional food my mother's konbu & scallop simmer recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!