Tag Archives: Shellfish

Hotate Mentaiyaki


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


  • 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


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.


Miso clams


Another rendition of miso clams, saw it on noobcook. Would love to try it!

  • Serves: 1-2 (as a side dish)
  • Prep: 15 mins
  • Cook: 5 mins

Miso paste is salty and savoury, so there is no need to add salt or light soy sauce. This is an extremely fast recipe as the actual cooking time is less than 5 minutes – overcooking is a no-no and will result in chewy and rubbery clams.


  • 250 grams clams (such as lala, asari, manila)
  • 1 tbsp miso paste to taste
  • 1 tbsp sake
  • 1 tbsp mirin
  • 1/2 tsp sugar
  • 1/2 tsp sesame oil
  • 1 tbsp water
  • 1 tbsp cooking oil
  • 3 slices ginger minced
  • 3 cloves garlic peeled and minced
  • 2 chilli padi de-seeded & sliced thinly; to taste
  • 2 stalks spring onions (only the green part) sliced to 5 cm (2 inch) length


  1. Scrub clams with a hard brush, then soak in salted water for at least an hour for the clams to purge out sand and impurities. Drain and rinse clams.
  2. In a bowl, whisk until dissolved: miso, sake, mirin, sugar, sesame oil and water. Set aside miso mixture.
  3. Heat cooking oil in saucepan and add ginger, garlic and chilli. Stir-fry until aromatic, about a minute.
  4. Add clams and miso mixture. Quickly stir with a spatula to coat clams evenly in the sauce, then cover with lid and allow the clams to steam for about 2 minutes, or until all the shells open. Discard any clams that remain closed. Do not overcook the clams.
  5. Turn off the stove. Add spring onions, stir to coat everything evenly in the sauce and serve immediately.

Spicy Miso Clams


Tried this recipe once and loved it! Recipe from wokkingmum.


  • 600g Clams, cleaned
  • 3 Shallot, chopped
  • 4 clove Garlic, chopped
  • 2 fresh red chilli, chopped
  • 1 tablespoon Miso
  • 1 teaspoon Sugar
  • 1 tablespoon Cooking Wine
  • 1 tablespoon Oil
  • Cornstarch mixture (thickener)

How to do it:

  1. Soak clams in salted water for 20 mins to let it spit out the dirt.
  2. Drain and set aside.
  3. Mix miso, sugar and wine together and set aside.
  4. Heat oil in wok.
  5. Stir fry shallot, garlic and chilli till fragrant.
  6. Add in clams.
  7. Cover pan for 1/2 minute; shake pan.
  8. Open pan and add in the miso mixture; shake pan to mix well.
  9. Cover and continue cooking till all the clams are opened.
  10. Discard those that did not open.
  11. Gradually stir in cornflour mixture to thicken the sauce.
  12. Serve.

Black Hemlock Blood Cockles


Stumbled upon this recipe while searching for Putien’s recipe online. Tried it, and loved it so much! Taken from here.

Recipe for Black “Hemlock”

No exact proportions. Combine these ingredients below, keep tasting till you like it, and make sure it will cover about 1/3 to 1/2 of the tub of cockles.
Dark soya sauce
Red chillies, finely chopped, seeds left in
Garlic, roughly chopped
Pinch of sugar
Lime juice

Recipe for Plain White Congee

Use 10-12 cups of water for every 1 cup of white rice
Place rice and water in a pot on the stove, and bring the water to a boil
Reduce stove heat to a low simmer
Cook for another 20 minutes, then check if the rice has reached a consistency you like. If it’s not soft enough, cook for another 10 minutes and check again
IMPORTANT! Do not stir the pot, as this will release the starch from the rice. This starch will settle at the bottom of the pot and burn.