Scallop Carpaccio topped with Shuto
| 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 |
作り方
1
Put the scallop slices on a plate and add Katsuo (bonito) Shuto. Squeeze lemon juice and add olive oil.
2
Scatter scallions.
コツ・ポイント
Extra Virgin Olive Oil is recommended.
このレシピで使用しています！
Bonito Shuto
Katsuo (bonito) Shuto is made by salting and aging rare parts of these fish over a long period of time. Taking advantage of this long-term aging process, these ‘Japanese anchovies’ have a deep flavour and can be used as a main ingredient or a secret ingredient in many dishes. It can be used as a simple snack by putting it on cream cheese, a perfect match for pizza, or an exquisite sauce by adding it to olive oil or butter.