Kaibashira No Tsukudani (Scallops cooked in Shoyu)

Mrs. Takeo Isoshima

• 1/2 lb. dried scallops
• 3 cups water
• 1 cup shoyu
• 1/4 cup sugar
• 1½ tablespoons ginger, slivered

Boil scallops in water until soft—from 3 to 4 hours. Shred with fork or chopsticks.

Add shoyu, ginger, and sugar and cook until liquid is almost gone.