Japan Sake and Shochu Makers Association | JSS


Cooking with Sake: Sautéed Scallops with Asparagus

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!

Ingredients (2 Servings)

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

How to Make: Steps

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.

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