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Bob & Angie >> Recipe


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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.

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