INGREDIENTS
18
Sea scallops
36
Asparagus spears, medium
1 tbsp
Ginger
3 tbsp
Mirin
1/3 cup
White miso
10 oz
Soba noodles, dried
1
Kosher salt and freshly ground black pepper
3 tbsp
Sugar
2 tbsp
Rice vinegar
1/4 cup
Vegetable oil
12
Walnut, lightly toasted and coarsely chopped halves
1/4 cup
Sake