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Marinated mushrooms and scallops｜Otel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

mushroom : moderate amount
shiitake mushroom : moderate amount
shimeji mushrooms : moderate amount
enoki mushrooms : moderate amount
baby scallops : 150g
garlic : 1 piece
hawk claw : One
Olive oil (for frying) : 2 tablespoons
salt and pepper : moderate amount
醤油 : 小さじ2
オリーブオイル(調味料用) : 50cc
パセリ : 5g

Time required

15minutes

Procedure

1) prepare the ingredients 01:56
Cut off the tip of the shiitake mushroom and cut it in half.
Cut off the stalks of the shimeji mushrooms and loosen them.
Cut off the stalks of the enoki mushrooms and loosen them.
2) heat up 02:56
Add olive oil (for frying) to a frying pan and heat over high heat.
Add garlic and hawk's claws.
When the olive oil (for frying) is fragrant, add the mushrooms, shiitake mushrooms and shimeji mushrooms.
Sprinkle with salt and pepper and bring to a boil over high heat.
Add the baby scallops and fry over high heat for 2-3 minutes.
Add the enoki mushrooms and fry.
Add olive oil (for seasoning) and soy sauce.
Turn off the heat and use residual heat to cook.
Throw in the parsley.
3) Serve 06:30
Completed by serving 2 on a plate.

Point

・The total amount of mushrooms, shiitake mushrooms, shimeji mushrooms and enoki mushrooms should be 300g.
・You can take residual heat and store it in the refrigerator before eating.
・Do not cut off all the stems of the shiitake mushrooms.
・Crush the garlic.
・Remove the seeds from the hawk's claws.
・Chop the parsley.
Use white pepper for salt and pepper.