How to Prepare Speedy Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce
Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Recipe of Speedy Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few ingredients. You can cook Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce using 7 ingredients and 7 steps. Here is how you can achieve it.
Chojang is a staple sauce in our household, as it is great with poached meat and seafood, sashimi and steamed vegetables. The baby scallops were cheap one day, and there was only one packet left in the shop. There was too few for all of us, so I decided to put them together with vegetables to make a substantial dish.
When you make fine cuts on the cucumber for a decoration, always allow your knife point to touch the chopping board so as not to cut completely through the cucumber. Until you become used to doing this, place chopsticks alongside the cucumber (lengthways in front of you and behind the cucumber) and make fine cuts. Using sliced cucumber is fine instead of using a decorated one! Recipe by Heartful Kitchen Rei
Ingredients and spices that need to be Take to make Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce:
- 2 Aubergines
- 1 Cucumber
- 150 grams Boiled baby scallops
- [Chili, vinegar and miso sauce]
- 4 tbsp Chojang
- 1 tbsp Japanese leek (chopped finely)
- 1 as required Toasted sesame seeds
Instructions to make Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce
- Slice the aubergines lengthways and cover with cling film. Microwave for 3-4 minutes. Do not overcook in the microwave as the aubergines continue to be cooked by the residual heat.
- To cool down, leave the aubergines to sit inside the cling film. Do not rinse them as they will become watery. After cooling down, tear them lengthways into 3-4 pieces and squeeze out the excess moisture gently.
- Make a decorated cucumber. Make fine and diagonal cuts 1/2 to 2/3 the way down the thickness.
- Turn over to the other side and make fine and straight cuts 1/2 to 2/3 the way down the thickness.
- Cut the cucumber into bite sizes. Sprinkle lightly with salt (not listed in the ingredients) and squeeze out the excess water. If you don't want to bother, cut a cucumber into bite sizes, salt and squeeze out the excess water.
- Add the chopped Japanese leek and toasted sesame seeds to the chojang. Mix well.
https://cookpad.com/us/recipes/156778-chogochujang-korean-vinegar-red-chili-miso-sauce
- Arrange the prepared aubergines, cucumber and baby scallops on a serving plate. Pour over plenty of the chojang.
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