- 1 cup pearled barley or farro
- 1 tablespoon neutral cooking oil
- 1 yellow onion peeled and thinly sliced
- 6 cloves garlic peeled and minced
- 2 teaspoons ginger freshly minced
- 2-3 Thai chili peppers trimmed and minced
- 1 cup chicken or vegetable stock
- 2 cups prepared dashi stock
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 pound dry sea scallops side muscle removed
- Minced scallion, pea shoots, or microgreens optional, for garnish
- Salt and pepper to taste
Prepare the Broth:
While the barley is cooking, prepare the dashi broth. Heat the oil in a wide pot over medium heat. Add the onion and cook for 5-7 minutes until softened and beginning to brown.
Add the garlic, ginger, and Thai chili pepper and cook for 1 minute until fragrant.
Add the chicken stock and bring to a boil.
Pour in the prepared dashi stock, soy sauce, mirin, and sesame oil. Reduce heat and simmer for 25 minutes. Taste and season with salt, if necessary.
Prepare the Chili Oil Daikon Radish:
Combine the finely diced daikon radish with chili oil, sesame oil, salt, and soy sauce and toss to combine. Set aside.
Calories: 416kcal | Carbohydrates: 50g | Protein: 23g | Fat: 14g | Sodium: 1458mg | Fiber: 8g | Sugar: 3g | Vitamin C: 7mg