Yield: 1 gallon
Ingredient Amount
Sea scallops, sliced into thin “coins” 1 lb.
Taro root, peeled, sliced into
¼” half circles 1 lb. (cleaned)
Daikon, peeled, sliced into ¼” quarter
circles ½ lb.
Carrot, peeled, sliced into ¼” quarter
circles ½ lb.
Gobo or salsify, peeled and sliced
on a thin bias ½ lb.
Shiitake mushrooms caps, quartered 15 caps
Ni-Ban Dashi (see recipe in Miso Soup) 4 qt.
Salt 1 Tbsp.
Light soy sauce ¼ Cup
Sake ¼ Cup
Corn starch,
dissolved in ½ cup cool dashi ½ Cup
Cilantro sprigs to garnish as needed
Method
1. Heat dashi to a low simmer but do not boil. Place any scallop trimmings into a sachet bag and place into dashi.
2. Add taro, then carrot, then gobo, then daikon, then shiitake allowing about 5 minutes between the addition of each vegetable.
3. When Taro is tender add soy sauce, sake, and salt. Check seasoning and then stir in cornstarch slurry. Check consistency and adjust with more slurry if needed. Place in hot bain marie in a pre heated soup warmer.
4. At service place three thin rounds of scallop in a hot cup, ladle hot soup over them and garnish with cilantro sprigs. Serve immediately.
Note: The soup should never boil while being prepared.
The cups and the broth must be VERY hot at service to allow the scallops to cook in the cups.
Given dimensions for vegetables assumes “normal” sizes. All veg must be cut to fit on a spoon.