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！
Katsuo (bonito) Shuto
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.