Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, daikon radish simmered with scallops. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
The secret to beautifully crusted scallops is a heavy cast-iron pan, oil hot enough to give an instant sear and a cook who is patient enough to leave the scallops untouched for the time it takes them to brown. There are many variations, but this is the basic recipe for this rustic di. Daikon Simmered with Canned Hotate (Scallops) with Blanched Komatsuna on the side When making a simmered dish with daikon radish, it is generally recommended to pre-boil it with a little amount of raw rice or in rice rinsing water until a toothpick can be inserted easily. Mix ingredients under simmering sauce and place into a medium size pot.
Daikon Radish Simmered with Scallops is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Daikon Radish Simmered with Scallops is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook daikon radish simmered with scallops using 5 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Daikon Radish Simmered with Scallops:
- Prepare 1 Daikon radish
- Make ready 1 can Canned scallops
- Prepare 25 grams Hidaka kombu
- Make ready 2 tbsp Sake
- Make ready 1/2 tsp Salt
Take a large cast iron or saute pan and add sesame oil. Season the daikon "scallops" lightly with black pepper and place them into the hot sesame oil to sear them. After a minute or two flip them over, they should have a nice golden brown sear and then cook the second side for another minute. Set scallops on avocado and dab them with yuzu kosho.
Instructions to make Daikon Radish Simmered with Scallops:
- Wipe the kombu lightly with a clean cloth. Cut into 10 cm pieces, and soak in 1.5 liters of water overnight.
- Put the kombu and soaking water in a pot and heat. Just before it comes to a boil, turn off the heat and take out the kombu. This is the kombu dashi stock.
- Lightly wash the daikon radish, and cut it into 4 cm pieces.
- Put the daikon radish, 1 liter of kombu dashi stock from Step 2, the canned scallops (the juices in the can), sake and salt in a pressure cooker and heat with the lid locked. When it comes to a boil and comes to pressure, turn the heat down to low and simmer for about 10 minutes. Leave to cool down and de-pressurize, and take off the lid.
- If you let it cool down completely and re-heat before serving, the flavors will have permeated the daikon radish and it will be delicious. Try using the simmering liquid in miso soup, or for other simmered dishes.
After a minute or two flip them over, they should have a nice golden brown sear and then cook the second side for another minute. Set scallops on avocado and dab them with yuzu kosho. Drizzle grapefruit juice and oil over, top with grapefruit zest, and season with salt. To serve, place some sharon fruit purée onto warm plates, followed by the compressed radishes and compressed sharon fruit. Place the scallop ceviche on the plates, top with the seared scallops and finish with a drizzle of sharon fruit vinaigrette.
So that’s going to wrap it up with this special food daikon radish simmered with scallops recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
