Shizuka Ryokan publishes a newsletter four times per year. The latest newsletter was published on winter solstice, an auspicious day in Japan. On the shortest day of the year people in Japan take yuzu baths and eat pumpkin for good luck. You can read the latest newsletter here. And if you like what you see, please subscribe.
Another traditional Japanese recipe from the Shizuka Ryokan kitchen.
scallop shells, for serving
1 tsp brown sugar
3 tsp organic soy sauce
2 tsp mirin
2 tsp drinking sake
2 tsp yuzu juice
10g fine quality butter (Danish)
wakame seaweed for garnish
Pour boiling water on wakame and set aside.
In a small jug, mix together brown sugar, soy sauce, mirin, sake and yuzu juice. Set aside.
Heat frypan until hot. Add butter.
Sear scallops for approximately 1 minute on first side, turn scallop, fry for 30 seconds. Pour sauce from jug into pan. After 30 seconds, remove scallops from pan and set aside.
Stir sauce until it thickens.
To serve: Place scallop shell on a plate of pebbles. Put one scallop in each scallop shell on a bed of wakame. Spoon 1 tsp of sauce over each scallop.
Vegan variation: Replace butter with Nutelex and scallops with the stems of king oyster mushrooms. Example in the recipe photograph at the rear.
People have been known to fall in love with Shizuka Ryokan when they taste the matcha shortbread that we serve upon arrival.
250g butter (room temperature)
¼ cup caster sugar
⅓ cup cornflour
⅓ cup icing sugar
Rind from one grated lemon
1-2 teaspoons of matcha green tea powder
2⅓ cups of gluten-free plain flour
Heat oven (fan forced) to 160°C
Cream butter and sugar.
Add vanilla essence, lemon rind, cornflour, icing sugar and matcha.
Beat until well combined and creamed.
Fold in flour and mix well.
Roll out on floured surface until required thickness.
Use cookie cutter to cut biscuit shapes.
Place on baking paper on tray.
Keep rolling and cutting until finished.
Cook in oven for approximately 30 minutes. Cool on tray
ph: +61 3 5348 2030