Recipe detail

Vegan dishes Vegan fried "scallop" with wakame salad

6. 1. 2023

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Vegan dishes

Cuisine: Japanese

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Program steps

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Sous-vide Garen

1
Steaming
time icon Termination by time
time icon 00:25 hh:mm
probe icon 85 °C
ventilator icon 50 %
ventilator icon 

Grillen

2
Combination
20 %
time icon Termination by time
time icon 00:04 hh:mm
probe icon 220 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
King Oyster Mushroom 800 g
vegetable broth 500 ml
dry white wine 120 ml
nori algae 20 g
miso paste 20 g
alba oil 75 ml

Name Value Unit
wakame 80 g
sea spaghetti 40 g
rice vinegar 90 ml
sesame oil 100 ml
lime juice 30 ml
ginger root, peeled and finely chopped 15 g
cloves garlic, finely chopped 2 pcs
granulated sugar 30 g
fresh chili 5 g
roasted sesame 20 g
Coriander leaves, finely chopped 20 g
young romaine lettuce 50 g

Name Value Unit
cucumber 300 g

Nutrition and allergens

Allergens:
Minerals: Ca, Cu, Fe, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 81.6 kJ
Carbohydrate 9.1 g
Fat 1.5 g
Protein 5.1 g
Water 0 g

Directions

1. Cut the stems of the king oyster mushroom into 2 cm thick medallions and make crosswise cuts at the top. Mix everything well except the mushrooms, then vacuum seal with the mushroom medallions and leave to marinate overnight. The next day cook sous-vide at 85°C in steam mode for 25 minutes. Remove from the bag and drain well. 2. Marinate the medallions with the oil and grill in the combi steamer on a coated grill plate with a BBQ pattern for 3-4 minutes at 220°C combi steam with a humidity of 20% and a fan speed of 80%. Wakame salad is suitable as a side dish here. 3. Wakame salad: Mix all the ingredients together and season to taste.

Recommended accessories

Vision Grill

Vision Grill