Nogluten Recipes

Steamed Aubergine And Baby Scallops With Chili, Vinegar And Miso Sauce Recipe

Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce Recipe
Posted at :
Posted by :
Serving : 4
Print Recipe

Prepare the ingredients before making Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce in your home. Then, follow these steps below to serve Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce for your family or friends.

Ingredients: Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce

  • 2 Aubergines
  • 1 Cucumber
  • 150 grams Boiled baby scallops
  • [Chili, vinegar and miso sauce]
  • 4 tbsp Chojang
  • 1 tbsp Japanese leek (chopped finely)
  • 1 as required Toasted sesame seeds

How to Make Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce in your home by yourself.

    Step 1
  • Slice the aubergines lengthways and cover with cling film. Microwave for 3-4 minutes. Do not overcook in the microwave as the aubergines continue to be cooked by the residual heat.
  • Step 2
  • To cool down, leave the aubergines to sit inside the cling film. Do not rinse them as they will become watery. After cooling down, tear them lengthways into 3-4 pieces and squeeze out the excess moisture gently.
  • Step 3
  • Make a decorated cucumber. Make fine and diagonal cuts 1/2 to 2/3 the way down the thickness.
  • Step 4
  • Turn over to the other side and make fine and straight cuts 1/2 to 2/3 the way down the thickness.
  • Step 5
  • Cut the cucumber into bite sizes. Sprinkle lightly with salt (not listed in the ingredients) and squeeze out the excess water. If you don't want to bother, cut a cucumber into bite sizes, salt and squeeze out the excess water.
  • Step 6
  • Add the chopped Japanese leek and toasted sesame seeds to the chojang. Mix well.
  • Step 7
  • Arrange the prepared aubergines, cucumber and baby scallops on a serving plate. Pour over plenty of the chojang.
Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce Reviews

Add your opinion about Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce Recipe above or tell your story when cooking Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce in your home.

Recipe Related to Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce
Super Easy Sausage Roll Super Easy Sausage Roll
Posted at : December 27, 2016, 3:22 am
Posted by : enelrah77
Famous Pecan Pie Famous Pecan Pie
Posted at : December 27, 2016, 2:45 am
Posted by : roxett.platas
Cooking Time : 50 minutes
Serving : 8
Dirt McGirt's Kickass Chicken Drumsticks Dirt McGirt's Kickass Chicken Drumsticks
Posted at : December 27, 2016, 3:34 am
Posted by : joeldtonyan
Savory Salmon Savory Salmon
Posted at : December 27, 2016, 5:54 am
Posted by : lisajeanene
Cooking Time : 10 minutes
Serving : 1
Matcha Green Tea and White Chocolate Biscotti Matcha Green Tea and White Chocolate Biscotti
Posted at : December 27, 2016, 5:07 am
Posted by : Yuki
Category : snack
Cooking Time : 45 minutes
Serving : 10

All trademarks mentioned belong to their owners, third party brands, product names, trade names, corporate names and company names mentioned may be trademarks of their respective owners or registered trademarks of other companies and are used for purposes of explanation and to the owner's benefit, without implying a violation of copyright law.

Copyright © 2005 - 2016 NoglutenRecipe. All sponsored products, company names, brand names, trademarks and logos are the property of their respective owners.

Recipe Index : A B C D E F G H I J K L M N O P Q R S T U V W X Y Z