📝 About This Recipe
Transport your senses to the rugged coastlines of Japan with Hamayaki, a traditional 'beachfront grill' style of cooking that celebrates the ocean's raw bounty. Originally prepared by fishermen over open-air charcoal braziers, this dish highlights the natural sweetness of shellfish and fatty fish enhanced by a smoky, umami-rich soy glaze. It is a communal, sensory experience where the aroma of charred shells and bubbling sake-butter sauce creates an unforgettable seaside atmosphere right in your kitchen or backyard.
🥗 Ingredients
The Seafood Bounty
- 8 pieces Large Scallops (in the half-shell, cleaned)
- 12 pieces Littleneck Clams (scrubbed and purged of sand)
- 8 pieces Large Tiger Prawns (whole, head-on and shell-on)
- 2 pieces Hamachi (Yellowtail) or Salmon Collar (patted dry)
- 2 whole Squid (Calamari) (cleaned, bodies scored in a diamond pattern)
Hamayaki Glaze and Aromatics
- 1/2 cup Japanese Soy Sauce (high quality like Kikkoman or Yamasa)
- 1/4 cup Mirin (sweet rice wine)
- 1/4 cup Cooking Sake
- 4 tablespoons Unsalted Butter (cut into small cubes)
- 1 tablespoon Fresh Ginger (grated and squeezed for juice)
- 1 tablespoon Granulated Sugar
Garnish and Serving
- 3 stalks Green Onions (finely sliced)
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 1 whole Lemon Wedges (cut into 6-8 wedges)
- 2 inches Daikon Radish (grated for garnish)
👨🍳 Instructions
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1
Prepare the seafood by ensuring all shells are scrubbed clean. For the prawns, use a toothpick to remove the digestive tract from the back while keeping the shell intact. Score the squid bodies and cut the tentacles into manageable pieces.
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2
In a small saucepan over medium heat, combine the soy sauce, mirin, sake, sugar, and ginger juice. Bring to a gentle simmer for 5-7 minutes until slightly thickened into a glossy glaze. Remove from heat and set aside.
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3
Prepare your grill. Ideally, use a Japanese Shichirin (charcoal grill) with Bincho-tan charcoal. If using a standard gas or charcoal grill, preheat to high heat (about 450°F/230°C).
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4
Lightly oil the grill grate to prevent the seafood from sticking. Place the fish collars (Hamachi/Salmon) skin-side down first on the hottest part of the grill.
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5
Place the scallops in their half-shells and the clams directly onto the grill grates. The shells act as natural cooking vessels, retaining the precious juices.
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6
Add the whole prawns and squid to the grill. Prawns will take about 3 minutes per side until they turn bright orange and slightly charred.
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7
As the clams begin to pop open, immediately use a spoon to drizzle about half a teaspoon of the soy-sake glaze into each shell.
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8
For the scallops, once the liquid inside starts to bubble, add a small cube of butter and a teaspoon of the glaze to each shell. Let them simmer in the 'shell-bowl' for another 2 minutes.
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9
Flip the fish collars and the squid. Brush the meat side of the fish and the entire surface of the squid with the glaze. Grill the squid for only 2-3 minutes total to keep it tender.
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10
Monitor the heat carefully; if the shells are charring too quickly, move them to a cooler part of the grill. You want the seafood to be just opaque and succulent.
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11
Remove the seafood from the grill as each item finishes. The clams and scallops are done when the liquid is frothy and the meat is firm but tender.
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12
Arrange the grilled bounty on a large communal platter or individual ceramic plates. Pour any remaining juices from the scallop shells over the platter for extra flavor.
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13
Garnish generously with sliced green onions, a dusting of Shichimi Togarashi, and a mound of grated daikon. Serve immediately with lemon wedges on the side.
💡 Chef's Tips
Use the freshest seafood possible; since the preparation is simple, the quality of the ingredients is the star. If you don't have half-shell scallops, you can use small foil boats to mimic the effect and retain the butter-soy juices. Do not overcook the squid or prawns; they turn rubbery very quickly. Remove them as soon as they feel firm to the touch. For an authentic smoky flavor, add a few soaked wood chips (like hickory or cherry) to your charcoal if you aren't using Japanese Bincho-tan. Purge your clams in salted water (3% salinity) for at least 1 hour before cooking to ensure no grit ruins the dish.
🍽️ Serving Suggestions
Serve with a chilled, dry Junmai Ginjo Sake to cut through the richness of the butter and soy. A side of fluffy Japanese short-grain rice is essential to soak up the leftover seafood juices. Pair with a light Sunomono (Japanese cucumber salad) to provide a refreshing, acidic contrast to the grilled flavors. Grilled vegetables like Shishito peppers or sliced Negi (Japanese long onion) make excellent additions to the grill platter. Offer a small dish of sea salt mixed with matcha powder for dipping the prawns and squid.