Miso glazed scallop, pak choi, pickles and Asian broth with Kikkoman soy sauce

Kikkoman UK

Kikkoman UK

Premium Supplier 7th June 2017

Miso glazed scallop, pak choi, pickles and Asian broth with Kikkoman soy sauce

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Miso glazed scallop, pak choi, pickles and Asian broth with Kikkoman soy sauce recipe a try yourself?

Ingredients

  • Miso glazed scallop:
  • • 4 Large fresh scallop
  • • 225ml sake
  • • 225ml mirin
  • • 675g miso paste
  • • 337g white sugar
  • Miso broth:
  • • 1.6ltr dashi stock
  • • 3 shallots
  • • 3 cloves garlic
  • • 50g fresh ginger
  • • 2 sticks of lemon grass
  • • ½ carrot
  • • 10g red curry paste
  • • 125g white miso paste
  • • 10g mirin
  • • 30g Kikkoman soy sauce
  • • ½ tin of coconut milk
  • • 15g dry kombu seaweed
  • • 5g cardamom seed
  • • 2.5g coriander seed
  • • 125g pear puree
  • • 125g grapefruit juice
  • • 2 coriander storks
  • • 1 small kaffir lime juice and zest
  • • 1 sprig basil
  • Pickled mushrooms:
  • • 1 pkt of shimeji mushrooms
  • • 50ml mirin
  • • 50ml water
  • • 3g salt
  • • 3g sugar
  • Pickled red cabbage:
  • • ¼ red cabbage
  • • 300g sugar
  • • 500ml water
  • • 250ml white wine vinegar
  • • 25g ginger
  • • 25g coriander seeds
  • • 5 pieces star anise
  • • 5 pieces cloves
  • • ½ orange zest
  • • ½ lemon zest
  • Dashi stock:
  • • 5ltr water
  • • 100g Dashi kombu
  • • 100g Bonito
  • • 500ml soy sauce
  • • 250ml mirin
  • • 1 oranges
  • Crispy garlic:
  • • Garlic clove
  • • Oil
  • • Salt
  • Pickled Ginger:
  • • Ginger
  • • Red cabbage pickling liquor

Method

Miso glazed scallop:
Bring sake and mirin to the boil add miso paste and sugar, stir over a low heat until well combined.
When cooled place in a sous vide bag along with the scallop to marinade. When ready take out scallop remove excess marinate and sear in a hot pan.
Can be finished with a little warm miso glaze spooned over.
Miso broth:
Bring the stock to the boil, meanwhile pan fry the shallots, garlic, ginger, lemon grass, and carrots until nicely coloured. Add the red curry paste and cook out a little. Add the stock along with the miso, mirin, soy sauce, coconut milk, seaweed, cardamom and coriander seeds bring back to the boil and cook out for a few mins. Add the pear puree, grapefruit juice, lime, coriander and basil and leave to infuse and cool down. To finish pass the stock through muslin cloth.
Pickled mushrooms:
Boil mirin, water, sugar and salt. Add the mushrooms and allow to cool naturally.
Pickled red cabbage:
Boil water and sugar and all ingredients and infuse for 15 minutes. Pass and re-boil, add the julienne of red cabbage and allow to cool down.
Dashi stock:
Combine water, kombu and bonito and infuse 3 hrs at 60°C. Meanwhile reduce soy sauce and mirin by 1/3 add the peel of the an orange and allow to cool down then pass into the stock and pass through muslin cloth.
Crispy garlic:
Slice the garlic very thinly on a mandolin and fry at 140oc until crispy put on absorbent paper and season with salt.
Pickled Ginger:
Julienne the peeled ginger and put inside boiled pickling liquor leave to cool down.