Prep time
0 mins
Cooking Time
0 mins
Serves
2
Ingredients
120g scallops
You’ll also need…
150g shiitake mushrooms
10g fresh ginger
1 carrot
1 bunch scallions (Spring onions)
Vegetable oil
15ml rice wine (sake)
15ml mirin (sweet cooking rice wine). If not available, substitute with 15ml sake and 3g sugar or 5g honey
15ml soy sauce
10g sugar
1 cup white jasmine rice
Method
- Thaw the scallops and pat dry with paper towels. Remove the shiitake stems and cut the caps into thin slices. Cut the ginger and carrot into shreds. Cut the scallions (spring onions) into thin rounds.
- Pour a dash of vegetable oil into a frying pan and place over medium-low heat to stir-fry the ginger. When aromatic, add the scallops and cook for about 2 minutes, turning over occasionally.
- Take out the scallops and stir-fry the shiitake for about a minute to soften. Add rice wine, mirin, soy sauce and sugar and simmer over medium-low heat for about a minute.
- Return the scallops to the pan and simmer until most of the liquid has evaporated. Adjust the heat when simmering the ingredients. Without enough liquid, you might end up burning the food!
- Plate and sprinkle with scallions (spring onions). Top with shredded carrot. Serve with a bowl of white rice if you wish.
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