Scallop tataki, steamed scallop roe custard and seaweed from Fire: A World of Flavour by Christine Manfield

  • spring onions
  • celery
  • chives
  • fennel
  • fresh ginger
  • mizuna
  • caster sugar
  • rice vinegar
  • sansho pepper
  • scallops
  • sunflower oil
  • mirin
  • sake
  • nori
  • bonito flakes
  • kombu
  • Japanese dried seaweed
  • white miso
  • wasabi
  • yuzu
  • kinome leaves
  • white soy sauce
  • white pepper
  • mineral water
  • seaweed salad
  • scallop roe

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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