📝 About This Recipe
Experience the pinnacle of Japanese coastal elegance with this Hotate Sashimi, featuring pristine, buttery scallops sourced from the cold waters of Hokkaido. This dish celebrates the natural, oceanic sweetness of the scallop, enhanced by the citrusy brightness of yuzu and the peppery notes of fresh shiso leaves. It is a masterclass in simplicity and precision, offering a melt-in-your-mouth texture that is both luxurious and refreshing.
🥗 Ingredients
The Scallops
- 8-10 pieces Live or Sashimi-Grade Large Sea Scallops (U-10 size preferred, muscle removed, kept chilled)
Dipping Sauce & Seasoning
- 3 tablespoons White Soy Sauce (Shiro Shoyu) (preserves the pale color of the scallop)
- 1 teaspoon Fresh Yuzu Juice (or Meyer lemon juice as a substitute)
- 1 pinch Maldon Sea Salt (to finish)
- 1/2 teaspoon Toasted Sesame Seeds (optional garnish)
👨🍳 Instructions
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1
Place your serving plates and your knife (Yanagiba or a very sharp chef's knife) in the refrigerator for 15 minutes. Cold surfaces are essential for maintaining the scallop's delicate texture.
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2
Prepare the daikon garnish by shredding it into paper-thin long threads using a mandoline or a sharp knife. Soak the daikon threads in ice water for 10 minutes to make them crisp and translucent.
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3
Pat the scallops extremely dry using paper towels. Moisture on the surface prevents clean cuts and dilutes the flavor.
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4
Check each scallop for the 'foot' (the tough adductor muscle attached to the side). If present, gently pull it off and discard.
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5
To slice 'Saku-style', place a scallop flat on the cutting board. Hold it steady with your non-dominant hand using a light touch.
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6
Using one long, fluid pulling motion (from heel to tip of the knife), slice the scallop horizontally into 3 or 4 even discs, roughly 1/4 inch thick.
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7
Alternatively, for a 'Butterfly' cut, slice halfway through the thickness of the scallop and open it like a book for a larger surface area.
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8
Grate the fresh wasabi root in a circular motion on a sharkskin or fine ceramic grater until you have a smooth paste. Let it sit for 2 minutes to develop its heat.
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9
Mix the white soy sauce and yuzu juice in a small dipping bowl. The white soy is less salty and more floral than dark soy, making it perfect for scallops.
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10
Drain the daikon threads and shiso leaves, then pat them completely dry.
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11
Plating: Place a small mound of daikon threads at the back of the chilled plate. Lean a shiso leaf against the daikon.
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12
Arrange the scallop slices in an overlapping fan pattern in front of the shiso leaf.
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13
Place a small quenelle of wasabi and a neat pile of pickled ginger on the side of the plate.
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14
Garnish with cucumber half-moons and a tiny sprinkle of sea salt and sesame seeds directly on the scallop meat.
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15
Serve immediately while chilled, instructing guests to dip the scallop lightly into the yuzu-soy mixture.
💡 Chef's Tips
Always look for 'dry' scallops rather than 'wet' ones; wet scallops are treated with phosphates that ruin the flavor and texture for raw consumption. Ensure your knife is razor-sharp; a dull blade will bruise the delicate scallop fibers and result in a mushy mouthfeel. If you cannot find fresh yuzu, a 50/50 mix of lime and orange juice provides a similar aromatic complexity. Keep the scallops on ice until the very second you are ready to slice and serve to ensure food safety and peak freshness. When using wasabi, never mix it into the soy sauce; instead, place a small dab directly on the scallop for a cleaner flavor profile.
🍽️ Serving Suggestions
Pair with a crisp, dry Junmai Ginjo Sake to complement the sweetness of the seafood. A chilled glass of Chablis or an un-oaked Chardonnay provides a beautiful mineral acidity that cuts through the buttery scallop. Serve as the second course in a multi-course Omakase-style dinner following a light sunomono salad. Accompany with a bowl of warm, lightly seasoned sushi rice if you wish to enjoy it as a more substantial Chirashi-style meal.