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MAKING MISO GLAZE
In a bowl, whisk together the sugar, mirin, sake, and rice vinegar until the sugar is dissolved.
Add the white miso, ginger, and 1 tablespoon of the oil and whisk together until well combined. Set aside.
PREPARING THE NOODLES
Bring a large pot of water to a boil over high heat and cook the noodles until tender, yet firm, about 3 minutes.
Drain, shock under cold running water, and drain again.
PREPARING ASPARAGUS AND SCALLOPS
Heat a well-oiled grill pan over medium heat.
Brush the asparagus and scallops with all or most of the remaining 3 tablespoons of oil and season with salt and pepper to taste.
Grill the asparagus first until just tender - about 3 to 5 minutes total, rolling them about the heat them evenly all around.
Divide and top each noodle serving with asparagus.
Grill the scallops in the same pan until cooked through and crisp on each side, about 2 minutes per side.
Divide the scallops among the servings of noodles, and spoon some miso glaze over each.
Serve garnished with toasted walnuts.
NOTES, TIPS, TRICKS, HINTS, ETC:
To toast the walnut halves, put them in a dry skillet over medium-low heat for about 3 minutes, being sure to shake the pan so as not to burn the pieces. Remove from the pan and cool slightly before chopping.
THIS RECIPE CAN BE CUSTOMIZED
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made.
Just substitute surimi for scallop.
This recipe has the following nutrient totals:
Protein 49.1 g
Carbohydrates 76.9 g
Iron 1.12 mg
Fiber 6.53 g
Calcium 21.9 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.