Scallopswithmasagosauce

-About the recipe-

Scallops with masago is a combination of cod roe and scallops. The saltiness of the cod roe and the flavor of the sesame oil go perfectly with the scallops, giving it a refreshing taste.

You need to be careful when boiling scallops, and by boiling them for the appropriate amount of time, you can enjoy the texture of the scallops without them becoming tough. Thoroughly wipe off the moisture from the scallops, add cod roe and perilla leaves, and mix well to mix the seasonings and bring out the deliciousness even more.

Scallops with Masago is an easy dish to make, yet allows you to fully enjoy the flavor and texture of scallops. Although it has a refreshing taste, the richness of cod roe adds an accent. The refreshing scent of perilla leaves is added to this dish, allowing you to enjoy the deliciousness of Japanese cuisine.

-About ingredients-

Scallops are a seafood ingredient that is widely used in Japanese cuisine. It is generally enjoyed as sashimi in its fresh state. Scallop meat is sweet and has a delicate texture, and when eaten as sashimi, it has a bright flavor.

Scallops are also often used in grilled and boiled dishes. Grilled scallops are coated with butter and soy sauce to bring out their aroma and flavor. When simmering scallops, add scallops to a stock or soy sauce-based broth and simmer to infuse the flavor of the scallops and enjoy a soft texture that doesn't fall apart when cooked.

In addition, scallops are also used for frying. By coating and frying the scallops, the outside has a crispy texture and the inside is filled with the unique flavor of scallops. Fried scallops and scallop tempura are popular menu items.

Scallops are widely used in a variety of Japanese cuisine due to their unique taste and texture. You can enjoy it in a variety of ways, from sashimi that takes advantage of its freshness to grilled, simmered, and deep-fried dishes.