Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, daikon with fresh scallop. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. 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 popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Daikon with Fresh Scallop is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have daikon with fresh scallop using 5 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Daikon with Fresh Scallop:
- Take 1 daikon
- Take 10 pcs scallop
- Prepare Slices ginger and garlic
- Prepare 1 tsp Fish sauce
- Take 1 stalk spring onion
Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. 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.
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
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. This Cantonese appetiser combines refreshing, crisp daikon with meaty elements like shiitake mushrooms, Chinese sausage and dried shrimp in easy-to-eat slices. Take care not to over-cook these delicate scallops. The sweet, caramelised meat matches perfectly with a light, zesty cucumber.
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