Common! I know yours was made very well than me...haha. You remember that mine was flimsy scallop,snd how different the yours,yours so rich. Also I know that you made orange things from amazing stuff. I always saying that I can't surpass you. But I was really glad you made it really soon. Rick, I'd
Haha,thanks,you are always too kind,well I tried my best to copy your excellent dish.Sorry I had to egg ahead of you and post it first,I didn't have anything better.It did taste amazing,and I learned new ingredient,aosa,big thanks for that!I am ready to do more aosa dish!
Ok,it's just the roe from the scallop(ホタテの卵?),I cured with salt,and dried it in low heat oven,then chopped it real fine.It just has an interesting texture and not much taste,but I don't have to waste food!I have some dried aosa but didn't know what to do with it,Yukarin showed me this dish using lin
Thanks!I think you are right about the colours!But actually your first guess was best suited this dish,but my karasumi ran out,so I had to use something not as tasty. Let's meet up in Osaka or Kyoto,I am ready to meet anyone who can teach me cooking!