Hotate Salad

White Radish and Scallop Salad


Preparation info

  • Difficulty


  • Serves


Appears in

Tokyo Cult Recipes

Tokyo Cult Recipes

By Maori Murota

Published 2015

  • About


  • 10 cm (4 in) white radish (daikon)
  • 1 teaspoon fine natural salt
  • 200 g (7 oz) scallops
  • 1 tablespoon sake
  • 1 teaspoon soy sauce
  • 4 tablespoons mayonnaise
  • juice of ¼ organic lemon
  • 1 chive, finely chopped
  • freshly ground pepper
  • chive flowers – optional


Peel the white radish and slice into 2 mm (1/16 in) rounds, then into very thin matchsticks. Combine with the salt in a bowl and leave to marinate for 10 minutes. Drain, squeezing well with your hands. Place the scallops on a plate and pour over the sake. Cover with plastic wrap and cook in the microwave oven for about 3 minutes at 600 watts. Turn the scallops over and cook for another 2 minutes. Check that the scallops are cooked through. If you do not have a microwave, steam the scallops on a plate (so you don’t lose the juices) for 10 minutes on a medium–high heat. Save the juices (very important!) and break the cooked scallops into small pieces with your hands. Combine the radish, soy sauce, mayonnaise, lemon juice and chives with the scallops and their reserved juices. Season with pepper and arrange on a plate with a few chive flowers, if you have them.