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SCALLOP SOUP

INGREDIENTS :

12 scallops with shells (large), 16 pieces of large beancurd sheets, some ITO uni , 4 cups of dashi broth, 1 stalk of mitsuba, 12g ginger, 2T salt.


SEASONINGS:
1T mirin, some ground white pepper.

PREPARATION :

1. Soak scallops in water with 2T salt for 6 hours; Scrub bivalves in running water with a stiff brush to remove any sand or dirt; Scrape off any barnacles with a knife; Cut open the scallops; Give any open scallops a sharp tap and discard any that fail to close; Pull out the fibrous bread that sprouts between the two halves of the shell; Carefully take out the scallop meat; Cut the scallop meat in halves; Soak the scallop meat in ice water for a while; Lift the scallop meat up and drain; Marinate in seasonings; Cover with plastic wrap and keep in the fridge till ready to use.
2. Cut off the roots of mitsuba; Rinse and drain.
3. Peel, rinse and julienne ginger.
4. Wipe clean beancurd sheets with damp kitchen paper; Arrange in piles in steaming bowls.
5. Pour 4 cups of dashi broth into a pot; Bring to the boil over a high heat; Add the ginger and half of the scallops; Bring to the boil over a high heat again; Turn to a low heat; Cover the pot with its lid; Cook over a low heat till ready to use.
6. Break ito uni into sections.
7. Arrange a steaming rack in a pot; Pour water into the pot till 1/4 height of the steaming bowls; Bring to the boil over a high heat; Turn to a low heat; Arrange the steaming bowls on the rack; Steam over over a low heat for 4 minutes; Carefully arrange the remaining scallops on the beancurd sheets in each bowl; Steam over a low heat for 6 minutes; Turn off the heat; Carefully spoon the dashi mixture from the step 5 to the serving bowls; Garnish with the ITO uni and mitsuba; Serve immediately.