Tokyo Cult Recipes
Your belly is about to feel like a Rumble Pak on a Nintendo 64 controller with these Japanese recipes by Maori Murota.
White radish and scallop salad
Serves 4 15 mins preparation time 5 -10 mins cooking time
10cm white radish (daikon) 1 tsp fine natural salt 200g scallops 1 tbsp sake 1 tsp soy sauce 4 tbsp mayonnaise juice of ¼ organic lemon 1 chive, finely chopped freshly ground pepper chive flowers – optional
Peel the white radish and slice into 2mm rounds, then into very thin matchsticks. Combine with the salt in a bowl and leave to marinate for ten minutes. Drain, squeezing well with your hands. Place the scallops on a plate and pour over the sake. Cover with plastic wrap and cook in the microwave oven for about three minutes at 600 watts. Turn the scallops over and cook for another two minutes. Check that the scallops are cooked through. If you do not have a microwave, steam the scallops on a plate (so you don’t lose the juices) for ten minutes on a medium-high heat. Save the juices (very important!) and break the cooked scallops into small pieces with your hands. Combine the radish, soy sauce, mayonnaise, lemon juice and chives with the scallops and their reserved juices. Season with pepper and arrange on a plate with a few chive flowers, if you have them.