Hokkaido sea scallops are often referred to as Japanese scallops. These are the most coveted scallops in the sushi culinary scene because of their size, meatiness, and amazing flavor as scallop sashimi – they’re truly second to none. When you bite into a Hokkaido scallop, you’ll discover their perfectly sweet taste and melt in your mouth decadence, making it obvious as to why these Japanese scallops are so revered. There’s a reason why we named these Sweet and Delicate Hokkaido Scallops.
Recipe To Try : Pan Seared Scallops
- 9-12 Medium Sized Hokkaido Scallops
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 4 tbsp Kewpie Mayo (can sub with regular mayo but will alter taste)
- 1 tsp Soy Sauce
- 1 Stalk Green Onions
- 1/8 tsp Togarashi (optional)
- Gather all the ingredients.
- If using frozen scallops, thaw as indicated on the package label. Once thawed, pat dry with a paper towel
- In the meantime, finely chop green onions and set aside.
- In a small mixing bowl, combine Kewpie Mayo, Soy Sauce and optional Togarashi. Set aside.
- In a large skillet frying pan, add olive oil on high heat. Once the oil starts to lightly smoke, about 2-3 minutes, reduce heat to medium and carefully add scallops. Cook for ~1.5 minutes or until browned and then add butter. Once butter is melted, coat scallops with butter, flip over and continue to cook the other side for 1.5-2 minutes or until browned. Once done, transfer to a serving plate.
- Add ~1/2 tbsp of Kewpie Mayo mix onto each seared scallop and garnish with chopped green onions on top. Enjoy hot!
Hiroshima is famous for oysters, and accounts for over two thirds of all of Japan’s oyster production. Hiroshima oysters are well known all over Japan as well as in other parts of the world and are eaten domestically and abroad. Hiroshima oysters were characterized as those who have small shells, but the meat it gives are large, plump, and rich in flavor It’s most common to eat them raw with soy sauce or ponzu, a citrus soy sauce, deep fried, or grilled.
Recipe To Try : Japanese Oysters Shooters
- ½ cup mirin (Japanese sweet wine)
- 3 tablespoons sake
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon wasabi powder
- 12 fresh oysters
- 6 quail eggs
- ¾ teaspoon tobiko (flying fish roe)
- 6 lemon wedges
- Whisk together mirin, sake, soy sauce, rice wine vinegar, and wasabi powder in a bowl. Allow the mixture to sit at room temperature until sediments sink to the bottom of the bowl, about 2 hours.
- Shuck oysters; place 2 oysters in each shooter glass.
- Ladle 2 tablespoons of mirin mixture into each glass, without disturbing sediments at the bottom.
- Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.
AMAEBI OR SWEET SHRIMP
Amaebi means sweet shrimp in Japanese. Amaebi are cold water northern shrimp known and named for their sweet taste. They are the only species of shrimp which are best enjoyed raw, as cooking them will rob them of their full sweetness. It’s one of the most popular dishes among sushi lovers. They are served on nigiri-zushi, or fingers of sushi rice, and often accompanied by their fried shells and heads.
Recipe to Try : Amaebi Sushi
- 2 cups of seasoned sushi rice
- Nori sheets
- 2 lbs sweet prawns or amaebi
- 1.5 teaspoon salt
- 1/4 cup corn starch
- 1.5 teaspoon pepper
- Avocado (pit removed and finely sliced)
- Cucumber (cut into thin strips)
- First, you will need to prepare sushi rice in the traditional method. Cook sushi rice and season it with vinegar, salt, and sugar.
- Keep a bowl of icy water while you peel the prawns and put them inside it to get a crunchy texture. If you wish to make nigiri sushi, drain the water and place the raw shrimp over a bed of seasoned rice.
- Toss the peeled shrimps into the dry mixture and drop it carefully into hot oil and fry for 1-2 minutes or until they turn pink. Repeat the same process for head and tails that can be eaten separately.
- Now, put the bamboo sushi mat on the working area and cover it with a plastic wrap. Lay the Nori sheet on it, rough side facing upwards.
- Take a small ball of seasoned sushi rice and spread it over the Nori, leaving an inch gap on the sides. Arrange a couple of fried shrimps in a row towards the middle of the sushi rice, add avocado slices and cucumber strips on the sides to give your sushi a green effect.
- Lift the bamboo mat from the end towards you and start rolling until you reach the other end, and now use a few drops of water to seal the edges.
- Take a sharp sushi knife, moisten the blade and cut the roll into 6-8 equal pieces. Serve the fried head and tail part along with the sushi.
Pro tip: Eat your amaebi sushi roll immediately because if it sits out for long, the moisture from cucumber, avocado, and rice will spoil the crispness and crunchiness of the shrimp.