THE TASTE OF LIFE/ Stir-fried scallops with cream: Discover creative ways to cook with a simple but exciting dish
Editor’s Note: In the Taste of Life series, culinary experts, chefs, and others involved in the food business showcase their special recipes related to their life journeys.
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Naoya Higuchi, who has written novels such as “Otona Doroppu” (Adult drop) and “Kicchin Senso” (Kitchen wars), began his career in the kitchen.
After working as a chef in a restaurant and as a catering chef, he now writes online, in magazines and in cooking books.
He developed an interest in cooking while in college, sparked by a TV show focusing on Japanese chefs who would visit restaurants overseas, including Italy and France, cook dishes and ask people to cook them. try.
A Japanese chef has prepared scallops sautéed with a cream sauce made with white wine, green onions, fresh cream and a drizzle of oyster sauce. Looking back, Higuchi said the way the show’s chefs pursued their original dishes made “the cooking really creative.”
Higuchi quickly went to the supermarket to buy the ingredients and made sautéed scallops with cream sauce. The dish he made for the first time was so good that he became enchanted with the cooking.
Young Higuchi studied with the help of a book written by Shizuo Tsuji, an expert in French cuisine, which he found in his father’s library. He also watched cooking shows such as “Kyo no Ryori” (Meal of the Day) and “Ryori no Tetsujin” (Iron Chef).
“Just as bands fascinate teenagers, cooking seemed cool to me back then,” he says.
Her parents let Higuchi run wild in the kitchen. He even took part in a workshop led by Kiyomi Mikuni, chef of French cuisine, with adults. He then studied food science at an agricultural high school in hopes of becoming a chef, then went to a cooking school before entering the cooking profession.
Scallops prepared to be eaten as fresh as sashimi were used for the recipe. To avoid overcooking, after cooking one side, cook the other side using the remaining heat.
Naoya Higuchi: Bborn in Tokyo in 1981, he is a cook-writer. A graduate of Hattori Nutrition College, he worked as an assistant in cooking classes and as a French cuisine caterer before becoming an expert cook. In 2005, he won the Gunzo Award for New Writers with his novel “Sayonara Amerika” (Goodbye, America) and made his debut as a writer. Besides novels, he has published cooking books such as “Boku no oishii wa 3 de tsukuru: Atarashii kondate no tebiki” (My version of what tastes good includes three elements: a guide for planning new menus) , published by Tatsumi Publishing Co.
BASIC COOKING METHOD
Main ingredients (for two people)
6 scallops (hotate) for sashimi, a little salt, a little olive oil, some green vegetables, 50 ml each of white wine and fresh cream, 1/4 tsp of oyster sauce
1. Boil greens in hot water with salt and cool. Squeeze out the water and cut to the appropriate length.
2. Apply olive oil to one side of the scallop and sprinkle with salt. Heat the pan over medium heat for 30 seconds and cook one side with oil first. When it is colored, turn it over, turn off the heat and wait 1 minute before putting it on a plate.
3. Pour the white wine and oyster sauce into a small saucepan and place over medium heat. When the content is reduced by about half, add the fresh cream. When the sauce has thickened, turn off the heat. Thickness is good if you can draw a line down the back of a sauce-dipped spoon.
4. Serve the greens and scallops on a plate with the sauce.
About 210 kcal and 0.8 grams of salt per serving of roux
(Nutrient calculation by Kagawa Nutrition University Nutrition Clinic)
Use a non-stick pan to brown the scallops well. They color evenly by applying oil to the side with a finger instead of pouring oil into the pan.
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From the Jinsei Reshipi (Recipe of Life) Column of the Asahi Shimbun