Japanese-style Scallop Carpaccio with Sesame Oil Drizzle
- 6 Frozen scallops
- 20g (0.7oz) Cherry tomatoes
- 2 Tbsp Dynasty Sesame oil
Seasoned Veggies:
- 30-40g (1.1-1.4oz) Ginger, chives, and watercress
- ½ Tbsp J-Basket Sesame oil
- Salt, a pinch
Dressing:
- 2 Tbsp Kikkoman soy sauce
- 2 Tbsp Kikkoman aji mirin
- 1 Tbsp Sake
- 1/2 tsp Yuzu pepper
- 1 tsp Yuzu juice
Seasoned Avocado:
- 1/8 Avocado
- 1/4 tsp Yuzu juice