UMAMI
Dish

Check out recipes using Japanese ingredients and fermented seasonings straight from Chef Kono, the judge for UMAMI MATCH.

Atsushi Kono

Atsushi Kono is a renowned Japanese chef & Yakitori master. He opened his restaurant "Kono" in NYC's Chinatown in 2021. It was featured in Bon Appétit Magazine as one of the best restaurants of 2023.

KONO

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Yuzu & Soy Sauce Scallop Ceviche

Scallops have an incredibly unique, umami rich flavor. I love eating them raw to experience their soft texture and richness. I add soy sauce to increase their complexity and natural sweetness as well as to bring out their light, buttery flavor. Adding the rice vinegar alongside the soy sauce, further increases the soft sweetness of the dish for a well rounded, delicious experience.

Ingredients

  • 4 large live scallops*Japanese Ingredients
  • 2 T yuzu juice
  • 2 T soy sauce*Japanese Ingredients
  • 1 t red onion
  • ¼ C cherry tomato
  • 1/8 C roasted shishito

Method

  1. Remove scallops from shells, reserving shells.
  2. Slice scallops thinly; place in nonreactive bowl.
  3. Whisk together yuzu juice, soy sauce, Olive oil, lemon juice, sugar.
  4. Stir in tomato, roasted shishito and onions.
  5. Pour over scallops; marinate at least 8 but not more than 12 minutes.
  6. Spoon ceviche into reserved shells.
  7. Garnish with chives and dill.

Cooking effects of each
fermented seasoning

SOY-
SAUCE

MIRIN SWEET
SEASONING

RICE
VINEGAR