Hotate Mentaiyaki

Standard

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I’ve made this dish before, and it was great! Found a similar recipe from noobcook.com. Craving for it again!

Ingredients

  • 5 half-shelled scallops if using frozen, thaw before use
  • 60 grams mentaiko sacs aka pollock roe (明太子 )
  • 1 tbsp Japanese mayonnaise
  • 40 grams shredded mozzarella cheese
  • a few stalks hon-shimeji mushrooms ends trimmed; optional

Instructions

1.Remove scallop meat from the shell, rinse the meat thoroughly and remove any dirty bits. Scald the scallop shells in a bowl of hot water for a few minutes to disinfect, discard hot water and rinse the shells. Return scallop meat to the shell.

2.Make a slit on the mentaiko sac and scrap out the roe with a spoon or the back of a small knife. Discard the membrane. Combine mentaiko roe with mayonnaise in a small bowl; stir to combine.

3.Place scallops on a foil-lined oven tray. Bake scallops in pre-heated oven of 200°C for 5 minutes.

4.Using tongs, carefully drain the scallop broth collected in the shells in a small bowl. You may use the broth for flavouring other dishes.

5.Divide and scatter a layer of cheese on top of each scallops, followed by the mentaiko mixture. Garnish each scallop with 1 to 2 stalks of hon-shimeji mushrooms.

6.Return scallops to oven and continue baking at 200°C for 10 minutes, or until the cheese is melted and the edges are slightly browned.

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