Recipes

Scallops and Mitsuba Leaves with Vinegared Miso

Scallops and Mitsuba Leaves with Vinegared Miso

Ingredients (serves 2)

  • 8 sashimi-grade scallops (about 5.5 oz)
  • 1 bunch mitsuba leaves (about 1.5 oz)
  • Salt, to taste

Vinegared miso 

  • 1 tablespoon sugar
  • 1 tablespoon vinegar
  • 1.5 tablespoons white miso

Directions

  1. Step 1

    Lightly salt the scallops and blanch the mitsuba briefly in boiling water. Drain and cool.

  2. Step 2

    Combine vinegared miso ingredients in a bowl and whisk well.

  3. Step 3

    Arrange the scallops and mitsuba on a plate and drizzle the vinegared miso over the top.

You Might Also Like

From Niigata.

FOR EVERYWHERE.

Explore Collections

Kubota is available at select retailers across the country. Find a location near you, pick up a bottle, and pour it your way.

Store Locator