Name: Scallops Sashimi in Mustard Sauce (Hotate Kobachi)
Yield: Serves four
Cuisine: Japanese
Ingredients: 4 bunches of watercress, leaves only; 30 ml/2 tbsp shoyu; 5 ml/1 tsp sake; 10 ml/2 tsp English (hot) mustard; ¼ dried sheet chrysanthemum petals (sold as kiku nori) or a handful of edible flower petals such as yellow nasturtium; 8 scallops or 16 queen scallops, cleaned and coral removed

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

The Japanese name, Hotate Kobachi, means “scallop in a little deep bowl”. This is a typical serving size for lots of Japanese dishes as a meal usually consists of at least three dishes or more. In traditional formal dining, Kaiseki, more than a dozen small dishes are served one after another and this elegant dish can be one of them.