📝 About This Recipe
Experience the delicate, buttery elegance of Hokkaido-style Hotate, a cornerstone of Japanese sashimi culture known for its natural sweetness and velvety texture. This dish celebrates the ocean’s purity by pairing thick, succulent slices of premium scallop with bright citrus notes and the earthy fragrance of fresh shiso leaves. It is a masterclass in minimalism, where the quality of the ingredient is elevated by precise knife work and traditional accompaniments.
🥗 Ingredients
The Scallops
- 6-8 large Sashimi-grade Sea Scallops (U-10 size preferred, chilled and very fresh)
The Dipping Sauce and Aromatics
- 3 tablespoons Japanese Soy Sauce (Usukuchi or high-quality Shoyu)
- 1 teaspoon Fresh Yuzu Juice (Can substitute with Meyer lemon or lime)
- 1 teaspoon Wasabi Paste (Freshly grated Hon-Wasabi is best)
- 2 tablespoons Pickled Ginger (Gari) (For palate cleansing)
Garnish and Presentation
- 4 pieces Shiso Leaves (Whole and fresh)
- 2 inch piece Daikon Radish (Shredded into fine 'tsuma' threads)
- 1/4 piece Cucumber (Sliced into paper-thin rounds)
- 1/2 teaspoon Toasted Sesame Seeds (Optional for texture)
- 1 pinch Microgreens (For a modern aesthetic touch)
👨🍳 Instructions
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1
Begin by preparing the garnish: Peel the daikon radish and use a mandoline or sharp knife to create very fine, long julienne threads (tsuma). Soak them in ice water for 5 minutes to make them crisp and translucent, then drain and pat dry.
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2
Prepare the dipping sauce by whisking together the soy sauce and fresh yuzu juice in a small ramekin. Set aside.
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3
Ensure your scallops are ice-cold. If they have the small, tough side muscle (the 'foot') attached, gently peel it off and discard.
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4
Place a scallop flat on your cutting board. Using a very sharp Yanagiba or chef's knife, slice the scallop horizontally into 2 or 3 thin disks, depending on the thickness of the scallop.
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5
Alternatively, for a traditional 'butterfly' cut, slice halfway through the middle of the scallop and open it like a book, then press down gently.
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6
If you prefer a more textural experience, use your knife to make shallow, cross-hatched scores on the top surface of the scallop slices; this helps the sauce cling to the meat.
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7
Arrange a small mound of the crisp daikon tsuma on a chilled ceramic plate or slate board.
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8
Place two fresh shiso leaves against the daikon mound to act as a vibrant green backdrop for the seafood.
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9
Gently fan the scallop slices over the shiso leaves, overlapping them slightly for an elegant, tiered appearance.
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10
Place a small dollop of wasabi and a neat pile of pickled ginger on the side of the plate.
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11
Intersperse the cucumber rounds between the scallops for a refreshing crunch.
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12
Finish by sprinkling a few toasted sesame seeds and microgreens over the top for a professional, restaurant-quality finish.
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13
Serve immediately while the scallops are still chilled, with the yuzu-soy sauce on the side for dipping.
💡 Chef's Tips
Always purchase 'dry-packed' scallops; 'wet' scallops are treated with phosphates that ruin the flavor and texture for raw consumption. Use a pulling motion with your knife rather than a sawing motion to ensure a clean, silky surface on the fish. Keep the scallops in the refrigerator until the very second you are ready to slice them to maintain food safety and peak texture. If you find the raw flavor too intense, a quick 5-second sear with a kitchen torch on the top surface adds a lovely smoky complexity. Never drown the scallop in soy sauce; a light dip allows the natural sweetness of the Hotate to shine through.
🍽️ Serving Suggestions
Pair with a chilled, dry Junmai Ginjo sake to complement the scallop's sweetness. A light, Japanese lager like Sapporo or Kirin provides a refreshing contrast to the buttery texture. Serve alongside a warm bowl of Miso soup to balance the cold temperature of the sashimi. A side of Sunomono (cucumber salad) adds a bright acidity that cleanses the palate between bites. For a full meal, serve with a small bowl of seasoned sushi rice (shari).