Grilled Vegetarian Scallops with Spicy Sweet Aosa Sauce(Vegan)
15-Minute Japanese Fusion: Aosa “Sea Scallops” for Modern Plant-Based Living
Ocean Umami Meets Mushroom Simplicity
In just 15 minutes, this vegetarian “scallops” recipe transforms king oyster mushrooms into a rich, ocean-inspired dish using premium Japanese dried Aosa seaweed. Packed with natural umami and sea essence, Aosa delivers depth of flavor without heaviness, enhanced by sesame oil, garlic, and a bright touch of lemon for a clean, balanced finish. Inspired by traditional Japanese foods and shojin ryori, yet reimagined for modern plant-based and fusion cooking, this dish brings together mindfulness, nutrition, and bold taste. Aosa is a sustainable, regenerative superfood rich in minerals and beneficial bioactive compounds, making it a powerful addition to health-focused, vegan and pescatarian lifestyles. Whether you’re preparing a quick weekday meal or exploring new flavors in your kitchen, this recipe offers a simple and satisfying way to enjoy plant-
based cuisine using seaweed.
Cooking time: 15 minutes
Servings: 2 servings
Ingredients:
1 Teaspoon dried Aosa seaweed(2 Grams of dried Aosa seaweed when rehydrated will blossom 5 to 6 times in size )
2 Tablespoons of sesame oil
1 Large or 2 medium king oyster(Eryngii) mushroom stalks sliced sideways like scallops
1 clove of garlic
1 Teaspoon lemon juice
1 Tablespoon kombu dashi
1/2 Teaspoon mirin
1/2 Teaspoon of crushed red pepper
Sesame seeds and/or some black pepper to taste(optional)
Instructions:
1.
Hydrate dried Aosa seaweed in water for 10 minutes. Lightly squeeze and drain excess water and add in lemon juice, kombu dashi, mirin, and crushed red pepper and mix together lightly.
2.
Chop up garlic finely into small consistent pieces. Remove the base from the mushroom and slice widthwise and cut into 3cm long pieces.
3.
Add sesame oil and chopped garlic and cook on low heat. Once garlic is browned add in mushroom pieces and grill each side so each side is nicely grilled.
4.
Place some of the Aosa seaweed sauce onto a plate and and on top of each mushroom piece and serve with some black pepper and sesame seeds sprinkled on top to your liking.
5.
Enjoy!
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