Today we will prepare Lava sauce. Making Lava sauce is easy, it’s not easy to find the ingredients, although nowadays anything is possible. Everything is available in hypermarkets and specialized fish stores.
After all, Lava sauce includes scallops, tobiko (flying fish roe) and mayonnaise. If you can make mayonnaise yourself, then without scallops and tobiko you won’t get real Lava sauce.
We leave the cooking process original. After the recipe we will tell you what and how you can replace the ingredients. But is it worth it?
For the original recipe, try to find what lava sauce is made from. You won’t regret it, because it’s not for nothing that scallops are considered a delicacy! And they are loved not only in Japan, but also in France.
- Scallop – 2 pcs.
- Tobiko – 2 h. l.
- Thick mayonnaise – 1 tbsp. l. with a slide
How to make the sauce:
- The scallops need to thaw and it’s best to let this happen at room temperature.
- Then they should be finely chopped.
- Add flying fish caviar to them and season with mayonnaise.
- Lava sauce is ready!
As you can see in the classic recipe, scallops are raw. This is acceptable, because they are sufficiently “marinated” sea water. The Japanese generally eat a lot of things raw.
If you are worried, you can heat the chopped scallops in olive oil, but no more than a minute. Otherwise they will become rubber. Of course, you can replace scallops with shrimp, tobiko with capelin caviar, but this is not the same at all. Although much more accessible and simpler.