My Mother's Konbu & Scallop Simmer
cookpad.japan @cookpad_jp
My mother-in-law often made this. I imagine she wanted us to eat as much seaweed as possible, since we don't regularly get a chance to do.
This recipe is so simple that I don't have any particular tips. The simmer juices are very rich and filling, so try to use them in another dish. Recipe by oyukidesu
Open in Cookpad AppCooking Instructions
- 1
Lightly rinse the sliced kombu.
- 2
Combine all of the ingredients in a pot, cover with a drop-lid, and simmer
- 3
If you prefer a bit of a bite, simmer on high heat for 5 minutes. If you prefer a more tender result, simmer over medium to low heat for 15 minutes.
- 4
Use the remaining simmer juice by adding one serving of somen noodles to it, simmer freeze-dried tofu in it, or use it to make a rice porridge.
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