Hokkaido Scallops with Yuzu Koshō Ikura Recipe
This beautiful scallop dish from Miho Sato incorporates dried scallops, cured with kombu into the takikomi gohan, and is also topped with a fresh scallop tempura.
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Cooking tools:
- Dehydrator
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Deep fryer
- Slotted spoon
- Chef's knife
- Cutting board
- Airtight container
- Refrigerator
- Stove
- Fine-mesh sieve
- Tongs
- Kitchen timer
- Plate
Ingredients
- 150g of sake
- 80g of ikura
- 25g of mirin
- 20g of soy sauce, gluten-free
- 2g of red yuzu koshō
- 300g of water
- 2 dried shiitake mushrooms
- 3g of dried kombu
- 4 scallops
- 2 sheets of dried kombu
- 120g of sea bream bones, or bones from another white fish
- 1l water
- 360g of Japanese short grain rice
- 20g of tempura flour
- 2g of charcoal powder
- 60g of water
- vegetable oil, for deep-frying
- 100g of tempura flour, plus a little extra for sprinkling
- 160ml of water
- shiso leaves
- mozuku seaweed
- 20g of tororo kombu
- 4 sprigs of hana hojiso
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