Name: Fried Scallops and Vegetable Don (Furai Don)
Yield: Serves 2
Cuisine: Japanese
Ingredients: Hardboiled egg ½, chopped; Scallops 6, patted dry; Plain (all-purpose) flour for dusting; Asparagus spears 2, ends trimmed and cut into 4-cm (1¾-in) strips; Hardboiled egg 2 quarters, shelled and halved; Yellow onion ½, peeled and cut into 1-cm (½-in) slices; Japanese mayonnaise 4 Tbsp; Ground white pepper for seasoning; shibazuke 4 Tbsp, chopped; Vegetable oil for deep-frying; Egg 1, beaten, for coating; Cherry tomatoes for garnishing; Cucumber slices for garnishing; Lettuce for garnishing; Steamed rice 400 g (14 oz); Japanese mustard (karashi) to taste; Yellow onion ¼, peeled and chopped; Tonkatsu sauce to taste; Breadcrumbs for coating

Preparation info

Serves
2

Difficulty
Easy

Appears in

Donburi

By Aki Watanabe

Published 2022

About

This crunchy and savoury treat is a delight when served with three different sauces, one of which is shibazuke tartar sauce. Shibazuke is a pickled vegetable that is both sweet and sour. It makes a flavourful dip when paired with tartar sauce.

Ingredients

Scallops 6, patted dry
Plain (all-purpose) flour for dusting
Egg 1, beaten, for coating

Method

Prepare shibazuke tartar sauce. Soak chopped onion in water for 15 minutes. Drain and mix with the rest of the ingredients for tartar sauce. Mix well and set aside.
Dust scallops with flour, then coat with egg, followed by breadcrumbs. Do the same for egg, asparagus and onion.
Heat oil to

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Ingredients

Method

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