| 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 |
Directions
| 1. | Put the scallop slices on a plate and add Katsuo (bonito) Shuto. Squeeze lemon juice and add olive oil. | |
|---|---|---|
| 2. | Scatter scallions. | |
Tips and Pointers
Extra Virgin Olive Oil is recommended.
Comment
Used in this recipe!
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.
http://en.shiino.co.jp/recipe/detail.php?no=63