This simple and healthy modern Japanese appetizer features scallop sashimi (make sure to use sashimi-grade scallops), which absorbs the fragrance of yuzu sake. Paired with seaweed salad and wasabi egg yolk sauce, it’s refreshing and appetizing with a hint of Okinawan flair, perfect for enjoying in the summer.
Ingredients (serve 2)
Scallops (sashime grade) | 6-8 pcs |
---|---|
Yuzu Sake | 1 cup |
Dried Seaweed | 10g |
1 tsp | |
Sea Salt | ½ tsp |
Sugar | ½ tsp |
Lemon Juice | to taste |
Wasabi | 1 tsp |
Mayonnaise | 2 tbsp |
Extra Virgin Olive Oil | 1 tsp |
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