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Ingredients you need to make Dashi Brined & grilled Scallops with japanese Asaduke Salad:

Scallops

Decoration like blood dock (optional)

Caviar (optional)

Toasted sesame seeds



For the Salad:

1 cucumber

1 tablespoons sea salt

3 tablespoons rice vinegar

2 tablespoons dashi

2 tablespoons sake

2 tablespoons soy sauce
1 tablespoons sugar

15 g ginger (grated)



For the brine:

600 ml of dashi

30 g salt

15 g sugar



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Used tools & products



Konro grill: https://www.margoni-grill.ch/

Thermometer: https://www.cookperfect.com

Food slicer: https://www.theberkelworld.com

Global Knife: http://amzn.to/2nVnW7v

McBrikett Charcoal: http://amzn.to/2o0JMaH


V-Tong: http://amzn.to/2nVl7n3


Grill / Big Green Egg MiniMax: https://www.biggreenegg.eu/de


Cutting Board: http://amzn.to/2jhUvii

My Camera: http://amzn.to/1OaSKg4

My Tripod: http://amzn.to/1PTl4DI

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