Japanese Scallop & Inaniwa Udon with Truffle Vinaigrette

The scallop is cured with Truffle vinaigrette so that the sweetness of scallop stood out more.

This clear soup is made of scallop Dashi and is a dipping soup for Inaniwa Udon. Some garnishes like snow balls are deep-fried Tempura batter that is nicely crunch and crispy.

Thank you so much Singapore Home Cooks Group and Soshinsen for giving me such a great opportunity to cook the freshest and quality ingredients.

About Naoko Kashiwagi 441 Articles
Japanese chef, Culinary artist