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Crispy yet amazingly tender. The grilled scallop & leek soba bowl is a tasteful dish that uses Japanese soy sauce to blend succulent scallops together with delicate noodles for a heavenly meal.
Preparation Time:
15 mins
Cooking Time:
10 mins
Serving Size:
2-3 pax
40 g
Leek, sliced thinly
1 packet
Bunashimeji mushrooms
9 pcs
Scallops
2 tbsp
Hamadaya Japanese Oyster Essence Sauce
1 tbsp
Oil
1 packet
Soba noodles, cook as per instructions on pack
5 g
Seaweed, sliced thinly
2 tbsp
Spring onion, sliced thinly
6 ½ tbsp
Hamadaya Japanese Oyster Essence Sauce
100 ml
Water
½ tsp
Ginger, grated
1. Heat up sauce ingredients in a pot then add in Bunashimeji mushrooms and leek. Cook for 2 minutes. Remove mushrooms and leek from the sauce.
2. Marinate scallops with 1 tbsp Hamadaya Japanese Oyster Essence Sauce. Heat up a pan with oil then add in scallops and cook on both sides. Occasionally brushing Hamadaya Japanese Oyster Essence Sauce onto scallops.
3. To assemble, toss soba noodles with sauce then divide into 3 portions. Place 3 scallops on each bowl.
4. Garnish with seaweed and spring onion. Serve warm.