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Uni To Hotate Ravioli Fu
2 pcs fresh scallops
5 pcs sea urchin
1tbsp fresh seaweed
1 tbsp salmon fish roe
1 tsp lemon juice
1 mizuna leaf and corn marigold leaf
2 tbsp Japanese soya sauce
1 tsp wasabi
1 tsp garlic oil
Method:
Slice scallops into five thin slices each.
Place seaweed and sea urchin on scallop and cover with another slice of scallop. Repeat until scallop is used up.
Mix together soya sauce and wasabi to make dressing.
Place scallops on plate and drizzle dressing over. Add dash of lemon juice. Garnish with mizuna leaf and corn marigold leaf. Drizzle with garlic oil.
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