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11minutes
Cut the trumpet mushrooms to the size of a scallop adductor muscle. Make a diced cut on the surface.
Put the frying pan on medium low heat, add olive oil and bake the trumpet mushrooms. Lightly season with salt, and when both sides are browned, add water, cover and steam until the water is removed.
When the trumpet is cooked, add melted cheese and entangle with the trumpet. Season with a small amount of soy sauce, turn off the heat and sprinkle with black pepper.
Finish by wrapping with seaweed.
・ Recipe of "Isobe-yaki style of Eringi" with a taste like scallops.
・ A dish that can be used as a side dish or a snack.
・ By making diced cuts on the surface of the eryngii, the texture becomes closer to that of scallops and the taste becomes easier to penetrate.
・ Adding cheese gives the taste a rich flavor.
・ If you like, you can eat it while wrapping it in seaweed.
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