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	Recipe

CHILLED "JUNSAI"

INGREDIENTS (serves 4)

• 3 scallops
• pinch salt
• sake
• 1/2 cucumber
• 120 grams "junsai"(water shield)
• a [60 ml dashi, 40 ml mirin, 40 ml vinegar, 2 teaspoons light soy sauce, 1
• teaspoon sugar]
• 4 cucumber blossoms

1. Salt the scallops lightly and put in microwave-safe dish. Sprinkle lightly with sake and cook in microwave for about 2 minutes on high. When done, chop coarsely. Roll the cucumber in salt, cut in half lengthwise and then in thin diagonal slices
2. Put the "junsai" in a bamboo sieve or strainer, dip in hot water, and then run through cold water. Shake off excess water.
3. Arrange (1) and (2) in a dish, pour (a) over and garnish with cucumber blossom.