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Scallop Sashimi
Created by: Howcan Team
Ingredients
- 8 large scallops, fresh and sushi-grade
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 green onion, thinly sliced
- 1 teaspoon sesame seeds
- 1/2 teaspoon wasabi paste
Instructions
- Begin by preparing the scallops. Rinse them under cold water and pat dry with paper towels. Using a sharp knife, carefully slice each scallop horizontally into thin, even slices. Arrange the slices on a serving platter.
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons mirin, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil to create the dipping sauce.
- Drizzle the dipping sauce over the scallop slices, ensuring each piece is lightly coated. Sprinkle with thinly sliced green onions and sesame seeds for garnish.
- In a separate small bowl, mix 1/2 teaspoon of wasabi paste with a small amount of water to create a smooth paste. Serve the scallop sashimi with the wasabi paste on the side for those who enjoy a bit of heat.
- Serve immediately and enjoy the delicate flavors of the fresh scallops.
Scallop sashimi has a rich history in Japanese cuisine, dating back centuries. The dish originated in coastal regions where fresh scallops were abundant. Renowned chefs like Nobu Matsuhisa have elevated scallop sashimi to an art form, showcasing the delicate sweetness and buttery texture of the scallops. Today, the best versions of this dish can be found in top sushi restaurants in Japan, particularly in Hokkaido, known for its pristine seafood. The key to perfect scallop sashimi lies in using the freshest, highest quality scallops and expert knife skills to slice them into thin, translucent pieces. This dish is a testament to the purity and simplicity of Japanese culinary tradition.
15 min
4
150 calories
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