Turnip and Scallop Carpaccio-Japanese home cooking class in Tokyo
This refreshing dish showcases a perfect combination of seasonal ingredients. The sweetness and crisp texture of turnips, the umami of scallops, and the tangy flavor of sudachi create an exquisite harmony. The turnip leaves are also used, ensuring no waste.
Turnip and Scallop Carpaccio-Japanese cusine home cooking class in Tokyo
Preparation time: 10 minutes
Serves: 4
Ingredients:
5 sashimi-grade scallops (can substitute with squid, shrimp, octopus, or fish)
Salt, to taste
2 turnips
Turnip leaves
2 sudachi-すだち (can substitute with lemon or lime)
1 tablespoon Japanese dashi stock (can substitute with bouillon if Japanese dashi is unavailable)
1 tablespoon Extra Virgin Olive oil
Black pepper
Ingredients at Casa de Tomokita Kitchen-Japanese home cooking class in Tokyo
Preparation:
Wash the turnips thoroughly. Cut off the leaves, leaving 2cm of stem. Peel the turnips and slice thinly (about 2mm) using a slicer. Finely chop the leaves.
Remove seeds from sudachi and squeeze the juice.
Instructions:
In a bowl, combine the turnip leaves and sliced turnips. Sprinkle with salt and mix well, massaging the vegetables. Let sit for 5 minutes.
Lightly rinse the scallops and pat dry with paper towels. Sprinkle with salt and let sit for 5 minutes, occasionally patting dry with paper towels. Slice in half horizontally.
In a large bowl, mix the sudachi juice, dashi stock, olive oil, and soy sauce. Add the scallops and toss well. Squeeze out excess water from the turnip leaves and sliced turnips, then add to the bowl. Mix thoroughly.
Cover tightly with plastic wrap and refrigerate for at least 1 hour but less than half a day. Before serving, mix well again and arrange in serving dishes.
Pour any remaining marinade over the dish.
What is SUDACHI?
Sudachi is a type of aromatic citrus fruit primarily produced in Tokushima Prefecture, Japan. It is an essential citrus fruit in Japanese cuisine, loved by many for its unique flavor and health benefits.Please book from here.
