Cured Scallop sashimi served over a citrusy, spicy mirin Leche de Tigre. An aromatic Huacatay Oil finishes the dish nicely.
Recipe created in partnership with Chef Nando Chang at Itamae Ao.
Yield
2 servings
Prep Time
30 minutes
Cook Time
30 seconds
Total Time
3 hours and 30 minutes
kikkoman products used:
Cured Scallop sashimi served over a citrusy, spicy mirin Leche de Tigre. An aromatic Huacatay Oil finishes the dish nicely.
Recipe created in partnership with Chef Nando Chang at Itamae Ao.
Huacatay Oil:
100 grams fresh huacatay or 115 grams frozen raw
50 grams olive oil
50 grams grapeseed oil
Leche de Tigre:
20 grams aji limo pepper, minced
15 grams garlic puree
38 grams kosher salt
500 grams fresh squeezed lime juice
100 grams Kikkoman® Kotteri Mirin®
100 grams ice cubes
Scallop Sashimi:
4 fresh Scallops (U-8, or largest size available)
20 grams kosher salt
10 grams brown sugar
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