Scallops with ginger and mirin

Scallops with ginger and mirin

From
Izakaya
Makes
6
Photographer
Chris Chen

Dressing

Ingredients

Quantity Ingredient
1 tablespoon japanese soy sauce
1 tablespoon mirin
2 teaspoons japanese rice vinegar
1 teaspoon thinly sliced ginger
2 teaspoons dried shredded wakame
50g butter, melted
1 teaspoon japanese soy sauce
1/4 teaspoon sesame oil
25 large scallops, on the shell

Method

  1. To make the dressing, combine the soy sauce, mirin, vinegar and ginger in a small bowl.
  2. Soak the wakame in a bowl of cold water for 5 minutes, or until soft. Drain well.
  3. Combine the butter, soy sauce and sesame oil in a small bowl.
  4. Half fill a wok or large saucepan with water and bring to the boil. Arrange the scallops in a large bamboo steamer (if you don’t have a large enough steamer, you will need to cook the scallops in batches). Spoon a little of the butter mixture and some wakame onto each scallop.
  5. Sit the steamer over the wok or saucepan, cover tightly and steam for 5 minutes, or until the scallops are cooked.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
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