2016 Rust Belt Rising Star Chef Brett Sawyer of Plum Kitchen & Café shows us how to make his seared scallops with ponzu tofu pureé, mirin vinaigrette and panko breadcrumbs showcasing a variety of Kikkoman products.
Chef Brett Sawyer at Plum Kitchen & Café | Scallops, Ponzu Tofu Pureé, Breadcrumbs
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE