Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, daikon with fresh scallop. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Use dried scallops for big flavor booster (optional.) Can make on stovetop or use pressure cooker. An optional ingredient is dried scallops (we'll talk more about that later) and garnish with fresh cilantro. See great recipes for Mullangi poriyal (Radish curry) too!
Daikon with Fresh Scallop is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Daikon with Fresh Scallop is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have daikon with fresh scallop using 5 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Daikon with Fresh Scallop:
- Take 1 daikon
- Make ready 10 pcs scallop
- Prepare Slices ginger and garlic
- Take 1 tsp Fish sauce
- Prepare 1 stalk spring onion
Hit up the Korean market and try this crisp, fresh, and delicate salad. In Japan, daikon is frequently pickled and served as a crunchy accompaniment to rice at mealtimes. It's great chopped into salads or made into crudités to serve with. Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste.
Steps to make Daikon with Fresh Scallop:
- Wash and cut daikon into strips. Heat water in a pot then boil it for 1 min. Remove and drain
- Saute ginger and garlic. Add daikon mix.Pour fish sauce add half cup water and simmer it until almost cook. Put the scallop simmer it for a minute then remove. Garnish with spring onion
Daikon (大根, literally "big root") or Daikon Radish is a widely used root vegetable in Japanese cooking. A type of winter vegetable, daikon is characterized by its long white root and green leaves. Braised daikon, or "daikon no nimono" is slowly simmered Japanese radish in a light dashi broth. Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this root. While grated raw daikon is often served as a spicy and pungent garnish to different Japanese.
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