Hoshi-kaibashira dried scallops

Large (1"+) dried scallops are available at Chinese herbal medicine stores.
Small dried scallops are available at Chinese/Asian grocery stores.
Soak in water overnight (or microwave if in a hurry) to up to a few days before use.

Soaked dried scallops kept in the refrigerator come in handy as an extra ingredient and soup stock for many dishes. The liquid can be very salty and often little additional salt is needed for dishes.

Recipes with hoshi-kaibashira

• Yurine to kaibashira no tamagotoji / lily bulbs and dried scallops with eggs in broth
• Hakusai to kaibashira no nikomi / napa cabbage stewed with dried scallops
• Kiriboshi-daikon to kaibashira no nibitashi / dried radish and scallops in light broth