Yet another dish inspired by my recent travels in Tokyo! Tonight’s dinner began with my experimental starter of scallops encased in a soft dashi jelly, served with shiitake mushrooms simmered in a mixture of soy sauce, mirin and sugar, and a zingy cucumber salad lightly pickled in apple vinegar.
I was hoping that you can see the scallop encased in the jelly, but unfortunately the jelly wasn’t clear enough. Next time I will try another technique to see if it will give a better result!
All in all, it was a winner with my family! I think this would make an elegant starter to any dinner party.