Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 1/2 tablespoons Bonito stock
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 4 large scallops
• Sichimi (Japanese red pepper blend)
• 2 kiwi fruit, peeled and mashed
• 1/2 cucumber, sliced thin
• 1/8 cup Tosazu, recipe above

Instructions

1. Combine sauce ingredients in a saucepan. Heat but do not bring to a boil. For variation, feel free to add orange juice, lemon or lime juice.
2. Before cooking, place scallops in salted ice water to renew; pat dry. Season with Sichimi and saute. Place scallops on a plate with the kiwi, cucumbers and the sauce.