Radish cooked with dried scallops

This is Japanese Daikon radish cooked with dried scallop stock.  Dried scallop is expensive source of stock in Cantonese cuisine.  It's strange that most of quality scallop comes from Japan but Japanese people never use scallops as stock.. I stewed radish for long hours until it becomes tender.  It took time but it was good.

「大根の広東煮」広東料理では乾燥ホタテはとても高級な食材で高い。そのほとんどが日本産だが、日本では乾燥ホタテはほぼ食べないので不思議なものだ。乾燥ホタテを戻したものに中華出汁を加えて大根を煮た。ホタテは良い出汁は出るが、匂いは結構強いので日本料理には向かないのだろう。