Recipes
4 scallop adductors
Ingredients A
3 g TREHA®
200 ml water
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Salt, as needed
Olive oil, as needed
Powdered sansho pepper, as needed
15 g pistachios
- Sushi Rice -
Ingredients B
225 g uncooked rice
300 ml water
5 cm (2-inch) square dried Kombu kelp
10 g TREHA®
Ingredients C
40 g rice vinegar
12 g sugar
3 g TREHA®
4 g salt
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8 pieces deep-fried tofu pouches, blanch in boiling water to remove oil
Ingredients D
200 ml dashi soup stock
10 g TREHA®
5 g soy sauce
18 g mirin (Japanese sweet rice wine)
Soak scallops in mixture A for 5 to 10 minutes. Pat dry, sprinkle salt on both sides, and cook in olive oil until slightly browned. Sprinkle with sansho pepper and cut into 1cm (0.4-inch) cubes.
Roast the pistachios and chop them coarsely.
Cook rice with ingredients B, then combine with mixture C. Sprinkle with sansho pepper.
Combine the tofu pouches and ingredients D in a pot, cover with a drop-lid and bring to a boil. Once boiling, reduce to medium heat and simmer for 15-20 minutes. Set them to cool (Refrigerating the tofu pouches with the cooking broth overnight allows them to absorb the flavor and color well).
Cut the cooked tofu pouches in half and fold the cut edges slightly inward.
Combine 1., 2., and 3., and stuff them into 5.
Maintains the luster and softness in sushi rice over time.
Makes deep-fried tofu pouches plump and soft.
Suppresses the fishy odor of scallops and gives them a plump and succulent texture.
