Poached Daikon Scallops with wasabi mayonnaise
Poached daikon scallops is a delicate traditional Japanese dish that has been adapted to resemble a tender scallop and can be served as an appetizer or a side dish.
Ingredients
- 1 medium daikon radish
Broth
- 3-4 cups of vegetable broth
- 1 tbsp dry rice
- 2 tbsp soy sauce
- 1 tbsp sugar (raw or white)
- 1 tsp salt
- 1 tbsp sesame oil
Wasabi vegan mayonnaise
- 1 tbsp wasabi paste
- 1/4 cup vegan mayonnaise (Vegenaise)
- 1/2 tsp sugar
- 1 cup chopped green onions
Instructions
Prepare the daikon radish
- Peel the daikon and cut thick slices the size of scallops.
- Trim the outer edges of both top and bottom to make the slices more realistic.
- Score a shallow cross on top to allow the broth to more easily penetrate.
- In a cooking pot, place each slices on the bottom and cover with water and the tablespoon of dry rice (for the starch).
- Simmer covered for 20 minutes. Drain and rinse any slimminess.
- Combine the soy sauce, sesame oil, sugar ,salt and vegetable broth.
- Put the daikon back in the pot, and pour broth over making sure that it covers all sliced. Simmer for another 20-30 minutes covered.
- Use a toothpick to make sure the radish is tender.
Wasabi mayonnaise
- Combine the vegenaise, the sugar and wasabi paste in a small bowl and stir. Taste and season.
Serve
- Place one of two scallops in a small bowl. Ladle some of the hot broth.
- Spoon some of the wasabi mayonnaise on top of the scallop, top with chopped scallions.
Notes
Serve hot or cold.