Deep-Fried Layered Shiitake and Scallops

Name: Deep-Fried Layered Shiitake and Scallops
Yield: Serves four
Cuisine: Japanese
Ingredients: 4 lemon wedges, to serve; salt; 2 eggs, beaten; vegetable oil, for deep-frying; cornflour (cornstarch), for dusting; 50 g/2 oz/1 cup fresh breadcrumbs; 20 ml/4 tsp miso; 8 large fresh shiitake mushrooms; 225 g/8 oz naga-imo, unpeeled; 4 scallops

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

In this dish, you can taste three kinds of softness: chewy shiitake, mashed Naga-imo with miso, and succulent scallop. The mixture creates a moment of heaven in your mouth. If it’s difficult to eat with chopsticks, feel free to use a knife and fork!

Ingredients

4 scallops
8 large fresh shiitake mushrooms
225 g/8

Asia
Japan
Main course

Method

Slice the scallops in two horizontally, then sprinkle with salt. Remove the stalks from the shiitake by cutting them off with a knife. Discard the stalks.
Cut shallow slits on the top of the shiitake to form a “hash” symbol or cut slits to fo