I’m just getting back into cooking from Momofuku and I’m finding that the tiny dishes from Ko are perfect for hot summer days where I don’t want to eat anything at all.
Aside from the general deliciousness, one of the things I enjoy most about cooking from the Momofuku book is the introduction to new foods that I never considered eating before, like kohlrabi. Come summer, I’d see piles of kohlrabi at the grocery store, but I never thought to buy one until now.
Turns out kohlrabi is really good! Boiled and mashed with salt, it tastes sort of like a very flavourful daikon with more texture. The kohlrabi in this scallop dish was supposed to be a puree, but I found that mashing alone didn’t do much, so I used my hand blender to give it a smoother texture.
The kohlrabi went quite well with the one-sided seared scallops. The scallops were pan fried in a cast-iron skillet and basted with butter. The dish is finished with a spoonful of hot bacon dashi and pickled chanterelles. The smokiness from the dashi and the sweet-sourness from the chanterelles paired with the scallop made this a super-flavourful yet light summer dish.