Japanese cuisine · Fish & Seafood

Hotate no Sashimi

Raw scallops cut into thick slices, with soy sauce, wasabi and finely grated yuzu zest.

Ingredients · for 4 servings

• 16 scallops
• 1 yuzu (or substitute 1 organic lemon)
• 3 tbsp soy sauce
• 1 tsp wasabi
• 10 cm daikon radish
• a few shiso leaves (optional)
• 1 tsp coarse sea salt
• 1 handful ice cubes

Instructions

1. Place the scallops in a bowl with the ice cubes 15 min. before slicing - well chilled they cut cleanly and taste noticeably fresher.
2. Cut the daikon into paper-thin slices, then into fine strips, soak in ice-cold water for 5 min. and drain well afterward.
3. Pat the scallops dry, remove the small side muscle and cut each scallop across into two or three slices about 1 cm thick.
4. Grate the yuzu zest with a fine grater and squeeze the juice from half the fruit.
5. Arrange the scallop slices slightly overlapping on chilled plates, drizzle with a few drops of yuzu juice and sprinkle with the grated zest and coarse sea salt.
6. Place daikon strips and shiso leaves alongside, add a dab of wasabi to each plate and serve immediately with the soy sauce in small dishes.