All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kiriboshi-daikon to kaibashira no nibitashi / dried radish and scallops in light broth

15-20 g dried daikon radish
2-3 large or 8-12 small dried scallops
Small handful snap peas
1 small piece of kombu kelp
2 think slices ginger
1 tbsp sake
400 cc water

Usukuchi soy sauce
Salt (not in photo)


Hydrate dried ingredients.

Soak dried scallops for several hours, or microwave in water for 1-2 minutes and let it sit until cool.
Break scallops into small pieces. Save the liquid used for hydration.
Soak dried daikon in water for 20-30 minutes, or warm water for 10-15 minutes.


Prepare snap peas.

Remove the stingy edges. Cut one end (do not cut through), and pull the knife toward you. The stingy edge comes out as you pull the knife.


Add a tiny pinch of salt to boiling water, add snap peas, and immediately remove when color changes (brightens).

Spread on flat strainer and let cool.

When cool enough, julienne, and set aside.


In a pot, put everything except for sake, usukuchi soy sauce and salt, and heat on medium low heat.

Skim foam when starting to boil, and add sake.
Reduce heat, and simmer for 10 minutes.


Taste to check saltiness, and add usukuchi soy sauce, 1/4 or 1/2 tsp first. 


Immediately or several minutes before serving, add snap peas and mix.

  • If not in hurry, let the dish cool after Process 4, and heat up before serving.
  • Wait to add snap peas to the very end to ensure bright green color when served.

No comments: