Deep-fried scallops, Japanese style

Name: Deep-fried scallops, Japanese style
Yield: Serves 2
Cuisine: Japanese
Ingredients: 12 large king scallops, no corals (roe), preferably from the shell and prepared in front of your eyes by a fishmonger (if you don’t know how); 12 large king scallops, no corals (roe), preferably from the shell and prepared in front of your eyes by a fishmonger (if you don’t know how); 12 large king scallops, no corals (roe), preferably from the shell and prepared in front of your eyes by a fishmonger (if you don’t know how); ¼ small white cabbage, shredded; lemon wedges; English mustard; 3 tablespoons HP sauce; sunflower oil, for deep-frying; 2 tablespoons plain flour; 1½ teaspoons Japanese soy sauce; 2 free-range eggs; 1½ teaspoons flaked sea salt; 12 large king scallops, no corals (roe), preferably from the shell and prepared in front of your eyes by a fishmonger (if you don’t know how); 75 g panko breadcrumbs

Hotate Fry

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

This might strike you as downright weird, but the accompaniments to this dish, although Japanese, are a fruit sauce almost indistinguishable from HP (tonkatsu sauce), and English mustard. It’s odd, but it works, and here is the recipe.

Panko is a Japanese type of flaked breadcrumb that is readily available in most large supermarkets. You may be interested to know that these breadcrumbs come from bread baked using an electric current rather than heat: electrocuted breadcrumbs!

Ingredients

Asia
Japan
Fish course
Pescatarian

Ingredients

Method