Arabatta Sauce Shrimp Scallop Meatball
Mystery Box Tomato Pasta Sauce Mission! Using shrimp and scallops, the sea-scented meatballs were blanched in boiling water without using oil to cook them neatly. And add water to the arabita sauce again, so the combination of the meatballs and the sauce is clean
1 serving
Within 60 minutes
CJ 제일제당
Ingredients
  • medium and low
    4 ea
  • Scallops
    2 ea
  • a pod of kidney beans
    2 ea
  • Shiitake mushroom
    1 ea
  • whipped cream
    1 TS
  • potato starch
    little
  • Water
    1L
  • Sea tangle
    10 g
  • dried bonito
    25 g
  • Salt
    little
  • ground pepper
    little
Cooking Steps
STEP 1/9
Remove the internal organs of the four shrimp, peel them, and cut them into appropriate sizes.
STEP 2/9
Remove the tough white part of the two scallops and cut them into appropriate sizes.
STEP 3/9
Grind 3 slices of sage into small pieces, grind them in a processor with shrimp, scallops, and a little salt, add 1T of whipped cream to adjust the concentration, and use a spoon to make a round meatball.
STEP 4/9
Boil 10g of kelp and a little salt in water and cook the meatballs.
STEP 5/9
Boil water and salt in another pot and cook 2 rows of green beans and 1 shiitake mushroom.
STEP 6/9
Add 1 liter of water, 10g of kelp, 25g of katsuobushi, half a grain of umeboshi, salt, and huts and boil.
STEP 7/9
Add 4T (60cc) of arabita sauce to 300ml of boiled katsuodashi and season with salt and pepper.
STEP 8/9
Dissolve an appropriate amount of starch water in a seasoned sauce to adjust the concentration, and boil it again to remove the smell of starch.
STEP 9/9
Pour the finished sauce into a bowl, put the cooked meatball on top, put green beans, shiitake mushrooms, and Ueboshi pulp on top, and decorate it with chibil to finish.
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