Shuto Recipe with White Wine
1 Serving | |
Scallop (sliced into halves) | 2 |
Katsuo (bonito) Shuto | 2 tsp |
Lemon juice | Small amount |
Olive oil | As needed |
Scallions (cut into small pieces) | As needed |
1. | Put the scallop slices on a plate and add Katsuo (bonito) Shuto. Squeeze lemon juice and add olive oil. | |
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2. | Scatter scallions. |
Extra Virgin Olive Oil is recommended.
Katsuo Shuto is born by salting and aging rare parts of bonito over a long period of time. Taking advantage of this long-term aging process, Shuto (Japanese Anchovy) can be used as a secret ingredient and is actively used in the cooking scene. If you mix it with cream cheese and spread it on crackers, it will become a light snack. The combination with pizza is excellent. If you add olive oil or butter, it becomes an exquisite sauce that will take the dish to the next level.
http://en.shiino.co.jp/recipe/detail.php?no=63