A scallop starter with typical Japanese ingredients
In this creation by chef de cuisine Samuel Albert, scallops are surrounded by Japanese ingredients: dashi, sake, soy sauce and shimeji mushrooms. All play an essential role in the creation of dishes that celebrate umami, that indescribable and fascinating fifth flavor.
Mentioned in the recently published recipe for Flame-cooked buri, dashi is an essential basic broth, prepared from kombu (seaweed) or katsuobushi (dried bonito flakes). Sake is a key ingredient, used both for cooking and to enhance flavors. It softens meats and fish while adding a subtle sweetness to sauces and marinades. Soy sauce (soyu), meanwhile, is a universal mainstay of Japanese cuisine. Its complex, salty taste adds depth and richness, whether in a simple bowl of rice or in elaborate dishes. Shimeji mushrooms, appreciated for their crunchy texture and nutty flavor, are the perfect accompaniment to ramen (noodles in broth) or stir-fries, enriching dishes with extra character.
When these typical ingredients are not available, alternatives are possible by replacing :
- dashi with vegetable broth,
- sake with vermouth for a similar aromatic touch,
- shimeji with shiitake mushrooms, oyster mushrooms or button mushrooms.
Where does St-Rémy brandy fit into this culinary universe?
Surprisingly, St-Rémy brandy can be an intriguing option. This spirit lends dishes an aromatic depth and light caramelization, ideal for marinating, deglazing or simply perfuming.
So, by combining ingredients from here and abroad, this recipe illustrates the art of fusion cuisine, which is very much on trend.
Ready to cook and experiment with this new recipe to seduce your guests?
