Sugicchi's scallop tsukudani is sweet, savory, and packed with ginger flavor — I seriously can't stop eating it with rice! The best part? You can make it ahead and keep it on hand anytime♪
Ingredients
3 servings- Baby scallopsabout 20
- Gingerthumb-sized piece
- ★Sugar2 tbsp
- ★Soy sauce2 tbsp
- ★Japanese dashi stock powder1 tsp
- ★Water200-300 cc
- ★Sake2 tbsp
Directions
20 min- 1
Cut the ginger (about thumb-sized piece) into thin julienne strips.
- 2
Add all the ★ seasonings to a small pot or small skillet and bring to a boil.
- 3
Add about 20 baby scallops and simmer until the cooking liquid is almost completely reduced.
Tips
Store in the refrigerator for up to 5 days. Great for bento boxes or as a snack with drinks.
Nutrition
Per serving- Calories70 kcal
- Protein7.3 g
- Fat0.3 g
- Carbs9.3 g
- Sodium1.4 g
Sugicchi's scallop tsukudani is sweet, savory, and packed with ginger flavor — I seriously can't stop eating it with rice! The best part? You can make it ahead and keep it on hand anytime♪
Ingredients
3 servings- Baby scallopsabout 20
- Gingerthumb-sized piece
- ★Sugar2 tbsp
- ★Soy sauce2 tbsp
- ★Japanese dashi stock powder1 tsp
- ★Water200-300 cc
- ★Sake2 tbsp
Directions
20 min- 1
Cut the ginger (about thumb-sized piece) into thin julienne strips.
- 2
Add all the ★ seasonings to a small pot or small skillet and bring to a boil.
- 3
Add about 20 baby scallops and simmer until the cooking liquid is almost completely reduced.
Nutrition
Per serving- Calories70 kcal
- Protein7.3 g
- Fat0.3 g
- Carbs9.3 g
- Sodium1.4 g
Tips
Store in the refrigerator for up to 5 days. Great for bento boxes or as a snack with drinks.