Step-by-Step Guide to Make Mario Batali Lightly Seasoned Scallop Flavored Daikon Radish

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, lightly seasoned scallop flavored daikon radish. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Lightly Seasoned Scallop Flavored Daikon Radish is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Lightly Seasoned Scallop Flavored Daikon Radish is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook lightly seasoned scallop flavored daikon radish using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Lightly Seasoned Scallop Flavored Daikon Radish:

1. Make ready 500 grams Daikon radish
2. Prepare 1 can Canned boiled scallops
3. Get 1 Mitsuba
4. Get 400 ml Dashi broth (bonito)
5. Get 1 tbsp Usukuchi soy sauce
6. Take 1/2 tbsp Mirin
7. Take 1 tsp Sugar
8. Get 1 pinch Katakuriko

Steps to make Lightly Seasoned Scallop Flavored Daikon Radish:

1. 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.
2. (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.
3. 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.
4. 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.

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