Hokkaido Scallop W/ Organic Dry Miso* Recipe
Hokkaido scallop sashimi* with dry miso and yuzu citrus sauce, garnish with crispy garlic, cilantro, cucumber slice and cherry tomato. (Available at Select Locations)
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Ingredients
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Main Ingredients
Garnish Ingredients
Method
Preparation of Scallops
- 1
- 2
Slice the Scallops
Using a sharp knife, slice each scallop into thin sashimi-style pieces, about 1/4 inch thick. Arrange them on a chilled plate for serving.
Preparation of Yuzu Sauce
- 3
Mix the Sauce
In a small bowl, combine the yuzu juice, soy sauce, and organic dry miso. Whisk together until the miso is fully dissolved and the mixture is smooth.
Assembly
- 4
Plate the Scallops
Evenly arrange the sliced scallops on the serving plate.
- 5
Add the Sauce
Drizzle the yuzu citrus sauce over the scallops, making sure to coat them lightly.
- 6
Garnish
Sprinkle crispy garlic over the scallops, add fresh cilantro leaves, and place cucumber slices and cherry tomatoes around the plate for visual appeal.
