Ingredients
For the dashi stock- 20 g dried kelp, kombu
- 20 g smoked dried bonito flakes, katsuobushi
- 8 tiger prawns
- 8 shiitake mushrooms
- 16 mangetout
- 13 cm piece ginger
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 pieces salt
- 700 ml dashi, stock
- 8 medium scallops
- 2 tbsp vegetable oil
- 2 tbsp cornflour
Description
Fresh Ginger Gives This Light And Healthy Japanese Starter From Reiko Hashi-Lambert A Really Zingy Flavour
UK TV
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