One Green Bicycle: My Japanese Thanksgiving

So my Thanksgiving last week was probably a little different than most others. Since I'm pretty far from family combined with the fact I was on call to work that night, I didn't have plans. So as I was debating how to use my time I saw my Japanese cookbook collecting some dust on the shelf. "I know! Thanksgiving...I should make something. Hmmm, What should I make?" I leafed through the pages and found all sorts of great options. I know, I know not a typical Thanksgiving meal. But who wants to be typical anyway? So with cookbook in hand and a stocked pantry from the local oriental market, I got to cooking.

Scallop Saute with Miso Sauce

Japanese Style Green Risotto

Mixed Mushroom Rice Nigiri

Sesame Tofu Miso Soup

To keep this post from exploding with recipes, I decided to post the recipe for the Scallop Saute (pictured above). Why that one? Because this was a holiday and I don't often make recipes like this one except on special days like Thanksgiving.

Scallop Saute with Miso Sauce

240g. fresh scallops (without coral) (*I found mine at the local Fresh Market)

salt and pepper to taste

8g. crushed garlic (about 1 clove)

plain flour for dusting

1-2T. sunflower/vegetable oil

1T. mirin (it can be hard to find and hard to substitute, so if you can't find it just leave out)

small bunch of watercress

parmesan cheese to taste

1. Season scallops with salt, pepper, and garlic. Then dust with flour.

2. Heat oil in small frying pan. Briefly fry both sides of the scallops until sealed on the outside, but still rare in the middle.

3. Take the pan off the heat and remove scallops. Add the white wine, then the miso, mirin, soy sauce, sugar, and water to the pan and stir. Return to the heat and bring to the boil, stirring, then remove. Mix in the grain mustard and double cream.

4. Tear the leaves off the watercress and arrange on a large plate. Chop the stems finely and set aside as garnish. Place scallops on the bed of watercress leaves, pour the hot sauce over and garnish with finely chopped watercress stems. Sprinkle with Parmesan cheese and serve.