Scallop Tataki, Steamed Scallop Roe Custard and Seaweed

Name: Scallop Tataki, Steamed Scallop Roe Custard and Seaweed
Yield: Serves 4
Cuisine: Japanese
Ingredients: 20 ml sake; 30 ml mirin; 2 green onions, finely sliced; 2 tablespoons shredded roasted nori seaweed; ½ punnet mizuna cress, snipped; Powdered Scallop Roe, for sprinkling; 1 small stick celery, finely sliced; 10 g hijiki (or arame) seaweed, soaked in warm water for 30 minutes, drained; 20 ml sunflower oil; 40 g sesame seaweed salad; 2 tablespoons fennel bulb shavings; 10 large scallops; ½ teaspoon sansho pepper; ½ teaspoon freshly ground white pepper; 1 teaspoon sea salt; 40 g castor sugar; 75 g shiro (white) miso paste; 2 teaspoons grated fresh wasabi; 1 teaspoon sake; 100 ml Dashi Stock; 4 kinome leaves; 1 teaspoon Powdered Scallop Roe; ½ teaspoon minced ginger; 1 teaspoon finely chopped chives; 2 teaspoons Shiro Miso Flakes; 60 ml Japanese rice vinegar; 1 teaspoon Ginger Juice; ½ teaspoon yuzu juice; 50 ml lightly beaten egg (about 1 egg); 1 teaspoon shiro (white) soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

The combination of flavours and textures in this dish is ethereal and elicits a wonderful response from everyone who tastes it.

Ingredients

10 large scallops
½ teaspoon sansho pepper
½ teaspoon freshly groun

Asia
Japan
Fish course
Starter
Pescatarian
Tokyo

Method

To make the custards, place some minced ginger and chives in each of four sake cups, then add a sprinkling of the dried scallop roe powder.

Heat the dashi stock to simmering point, then season with the salt, sake, mirin and soy. Cool the liquid completely then stir in the beaten egg. Don’t whisk too much: you don’t want air bubbles on the surface – the mixture should be smooth and even.