See also Tokyo Japanese Wakame Seaweed Soup
Into a large microwave-safe casserole, covered, just brown onion, in melted butter for 3 to 4 minutes on ‘MAXIMUM’.
Stir in flour; slowly pour in water, whipping.
Add mushroom slices; microwave for 4 minutes, stirring once.
Stir in scallops, then lemon juice; salt and pepper.
Microwave for 7 minutes on ‘MAXIMUM’.
See also Boiled Lobsters
Melt fish or vegetable broth cube into a little of the hot sauce; pour into casserole.
Add reserved corals; microwave for 7 minutes more.
Mix together egg yolk and cream; pour in 3 tablespoons [45 mL] hot sauce, then pour mixture into casserole.
Microwave for 3 minutes on ‘MAXIMUM’.
Sprinkle with chopped parsley.
Enjoy delicious recipes with Tokyo Japanese.