Salad (Myoga and cucumber with salt sauce) | Recipe transcription by Apron
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Scallop and okra soup｜Recipe written by Marina Takewaki
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Ingredients
- Steamed scallops : 100g
- オクラ : 4本
- 昆布茶 : 小さじ2
- 焼き海苔 : 適量
- 干しえび : 適量
- とろろ昆布 : 適量
- 大葉 : 適量
- 白ごま : 適量
- 水 : 300cc
Time required
20minutes
Procedure
-
1)
Cut okra and scallops
03:55
Cut the okra and put it in a pot filled with water.
Cut the steamed scallops into small pieces and add to the pan. -
2)
Boil the ingredients
04:38
Add dried shrimp to 1 and simmer on medium heat for about 5 minutes.
Add tororo kombu and kelp tea and mix. -
3)
Finish
06:18
Remove from heat and stir with a blender.
Add grilled seaweed, mix and serve on a plate.
Put white sesame seeds and chopped perilla on top and you're done.
Point
・ If you want to retain the texture, add the grilled seaweed at the end.
・ If you don't have a blender, chop the mixer and ingredients into small pieces.
・ If you like, it is recommended to top with long onions or chicken.
・ Dried shrimp does not have to be used.
・ Salt kelp may be used instead of kelp tea.
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