📝 About This Recipe
Experience the delicate, buttery sweetness of premium Japanese Hotate, a cornerstone of high-end edomae sushi. This dish celebrates the natural, oceanic brine of the bivalve, enhanced only by artisanal condiments that highlight its silky texture. Perfect as a sophisticated starter, this recipe teaches you the professional technique of 'butterfly' slicing to maximize the melt-in-your-mouth experience.
🥗 Ingredients
The Scallops
- 8-10 large pieces Sashimi-grade Hokkaido Sea Scallops (U-10 size preferred, chilled and thoroughly patted dry)
Traditional Accoutrements
- 4 inch piece Daikon Radish (peeled and shredded into fine 'Tsuma' strands)
- 4-6 leaves Shiso Leaves (Perilla) (fresh and kept in ice water until serving)
- 1 inch Real Wasabi Root (grated fresh using a sharkskin or ceramic grater)
- 2 tablespoons Pickled Ginger (Gari) (for palate cleansing)
Flavor Enhancers
- 3 tablespoons Usukuchi (Light) Soy Sauce (higher salt content but lighter color to preserve scallop aesthetics)
- 1/2 teaspoon Sudachi or Yuzu Juice (freshly squeezed)
- 1 pinch Maldon Sea Salt (to finish)
- 1/2 teaspoon Toasted White Sesame Seeds (optional garnish)
- 1 small bunch Micro-Cilantro or Shiso Buds (for visual height)
👨🍳 Instructions
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1
Begin by preparing the garnish: Shred the daikon radish into paper-thin strands using a mandoline or sharp knife. Soak the strands in ice water for 10 minutes to make them crisp and translucent, then drain and pat dry.
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2
Ensure your scallops are 'sashimi-grade.' If they are still attached to the shell, gently pry them open with a blunt knife, remove the skirt and the tough side muscle (the 'foot'), and keep only the white adductor muscle.
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3
Rinse the scallops briefly in cold, lightly salted water (3% salinity) to mimic seawater, then immediately pat them bone-dry with paper towels. Excess moisture is the enemy of good sashimi.
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4
Place the scallops on a chilled cutting board. Using a very sharp Yanagiba (sashimi knife) or a high-quality chef's knife, slice the scallop horizontally about 3/4 of the way through.
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5
Open the scallop like a book—this is the 'butterfly' cut. This increases the surface area, allowing the palate to experience more of the scallop's sweetness and texture simultaneously.
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6
For a more traditional look, you can also slice the scallop vertically into 3-4 round discs, roughly 1/4 inch thick.
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7
Grate your fresh wasabi root in a circular motion on a grater. Let it sit for 2 minutes to develop its characteristic heat and floral aroma.
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8
Prepare the dipping sauce by mixing the light soy sauce with a few drops of Sudachi or Yuzu juice in a small shallow bowl.
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9
Arrange a mound of the crisp daikon tsuma on a chilled serving platter. Place the shiso leaves against the daikon to create a vibrant green backdrop.
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10
Carefully lay the butterflied scallops over the shiso leaves, overlapping them slightly for an elegant, tiered presentation.
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11
Place a small dollop of fresh wasabi and a neat pile of pickled ginger on the side of the plate.
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12
Finish the scallops with a tiny sprinkle of Maldon sea salt and a few micro-greens or shiso buds for a professional, restaurant-quality aesthetic.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that ruin the flavor and texture for raw consumption. Keep everything—the plate, the knife, and the scallops—as cold as possible throughout the entire preparation process. When slicing, use one long, fluid pulling motion with the heel of the knife to the tip to avoid 'sawing' the delicate flesh. If you cannot find fresh wasabi, use high-quality powdered wasabi mixed with a little water rather than the paste in a tube which often contains fillers. For an extra touch of luxury, top each scallop with a tiny pearl of Osetra caviar or a sliver of fresh Uni.
🍽️ Serving Suggestions
Pair with a crisp, dry Junmai Ginjo sake to complement the scallop's natural sweetness. A chilled glass of Chablis or a dry Riesling offers a beautiful acidity that cuts through the buttery texture. Serve as part of a multi-course Omakase-style meal alongside light miso soup. Provide small individual dipping bowls for each guest so they can control the amount of soy and wasabi used. Accompany with a side of lightly salted edamame for a textural contrast.