Japan Sake and Shochu Makers Association | JSS
A filling dish made with fragrantly sautéed asparagus topped with sweet and rich corn sauce! You can easily use ready-made corn soup from the supermarket for the sauce, making this a simple and effortless addition to your dinner. Add Japanese sake as you sauté the ingredients to seal in the natural flavors of the ingredients and multiply the umami!
| 6 asparagus |
| 6 scallops |
| A pinch of salt |
| A pinch of pepper |
| (A) 100ml of ready-made corn soup |
| ┗ 2 tablespoons of fresh cream |
| 2 tablespoons of mayonnaise |
| 10g of butter |
| 2 tablespoons of Japanese sake |
| A pinch of salt |
| A pinch of pepper |
| A pinch of chili powder |
Step 1:
Peel the lower part of the asparagus and sprinkle salt and pepper over the scallops to season them beforehand.
Step 2:
Put (A) in a pot and heat it. When it gets warm, add mayonnaise.
Step 3:
Heat the butter in a pan and line up (Step 1) in the pan. Pour sake evenly, place a lid on top, and steam it for a short time. Sprinkle salt and pepper, and dish it up when cooked.
Step 4:
Pour plenty of sauce from (Step 2) and sprinkle chili powder on top.
