40 g Leek, sliced thinly
1 packet Bunashimeji mushrooms
9 pcs Scallops
2 tbsp Hamadaya Japanese Oyster Essence Sauce
1 tbsp Oil
1 packet Soba noodles, cook as per instructions on pack
5 g Seaweed, sliced thinly
2 tbsp Spring onion, sliced thinly
Heat up sauce ingredients in a pot then add in Bunashimeji mushrooms and leek. Cook for 2 minutes. Remove mushrooms and leek from the sauce.
Marinate scallops with 1 tbsp Hamadaya Japanese Oyster Essence Sauce. Heat up a pan with oil then add in scallops and cook on both sides. Occasionally brushing Hamadaya Japanese Oyster Essence Sauce onto scallops.
To assemble, toss soba noodles with sauce then divide into 3 portions. Place 3 scallops on each bowl.
Garnish with seaweed and spring onion. Serve warm.