Baked Scallop and Vegetables with Dashi Sauce

By Takuji Takahashi

This flavorful dish features scallops and fresh vegetables, enhanced with a savory dashi sauce that brings out a deep umami taste. It allows you to enjoy the delicate flavors of Japanese cuisine.

Takuji Takahashi

is a Michelin starred chef and the 3rd master of the cuisine restaurant “KINOBU” which has been running in Kyoto for over 84 years. He is deeply pursued by Japanese cuisine, including Noh (one of the Japanese traditional entertainments), tea and flower arts. Starting with the research on aromas, he also continues to analyze food from a scientific perspective.

Kinobu Official Website

2 Servings
Difficulty :

Hard

Scallop
Soy Sauce
Dashi

Ingredients

Scallop	260 g
Asparagus (Cut)	100 g
Onion (Sliced)	120 g
Soy Sauce	15 ml

Sauce

Dashi (Kombu & Katsuo)	800 ml
Soy Sauce	60 ml
Sake (Japanese Rice Wine)	40 ml
Mirin (Sweet Cooking Rice Wine)	40 ml
Salt	To Taste
Katakuriko	As Needed

Garnish

Ichimi	As Needed
Ginger (Minced)	20 g
Green Onion (Cut)	30 g

Directions

Step 1

Process scallop by food processer into paste, and shape into a round shape.
Step 2

Place scallop, onion and asparagus on ramekin and bake in the oven for 5 mins on 220°C
Step 3

Marinate surface with soy sauce and bake in the oven again for 5 mins.
Step 4

Mix all sauce ingredients in the pot and heated to be thicken.
Step 5

Cover with sauce, and garnish with green onion, ginger and Ichimi.