This sweet and savory tsukudani (simmered relish) will make your rice disappear! The ginger aroma is wonderfully fragrant, and you can make it ahead for meal prep too!
Ingredients
4 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- Calories85 kcal
- Protein12 g
- Fat1 g
- Carbs8 g
- Sodium1.8 g
This sweet and savory tsukudani (simmered relish) will make your rice disappear! The ginger aroma is wonderfully fragrant, and you can make it ahead for meal prep too!
Ingredients
4 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- Calories85 kcal
- Protein12 g
- Fat1 g
- Carbs8 g
- Sodium1.8 g
Tips
Store in the refrigerator for up to 5 days. Great for bento boxes or as a snack with drinks.