Scallops tataki with roasted sesame and ponzu-yuzu dressing
Tataki is a Japanese method of quickly searing meat or fish so that it’s served raw inside. This recipe uses scallops served with flavourful and rich sauce. Perfect as a dinner starter as well as for a party.
Preparation
Step 1
4 big scallops (removed from shell) – 2 tsp Kikkoman Mirin-Style Sweet Cooking Seasoning – 2 tsp Kikkoman Naturally Brewed Soy Sauce – 1 garlic clove
Crush a garlic clove and mix with mirin and soy sauce. Put scallops in this mixture. Marinade for at least 50-60 minutes in the fridge. Remove scallops from the fridge 10-15 minutes before grilling/frying.
Step 2
Make your grill or grill pan as hot as you can, then grill the scallops for about 20-25 seconds on each side and then immediately remove from the grill and let it rest for the minute or two. Then cut each scallop into 3-4 slices. They should be raw inside and charred on the outside.
Step 3
1 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – ½ tbsp honey – ½ tbsp lime juice – ¼ tsp Kikkoman Toasted Sesame Oil – ¼ tsp yuzu zest – ¼ tsp sansho pepper or sichuan pepper (grounded) – ½ tbsp roasted sesame seeds – ¼ daikon (Japanese yellow pickled radish)
Mix all the ingredients: Kikkoman Ponzu, honey, lime juice, Kikkoman Sesame Oil, yuzu zest, pepper - until you get well-blended sauce. Serve scallops with sauce, daikon cut into small cubes and roasted sesame seeds.
Tip:
You can top the dish with herbs of your choice. Shiso, baby coriander or chives will do well in that case.
If you don’t have yuzu zest you can change it to lemon zest.
If you don’t have sansho or sichuan pepper change it to black pepper.
If you don’t have daikon you can use white radish or any type of radish as well.
Recipe-ID: 1161
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4 big scallops (removed from shell) – 2 tsp Kikkoman Mirin-Style Sweet Cooking Seasoning – 2 tsp Kikkoman Naturally Brewed Soy Sauce – 1 garlic clove
Crush a garlic clove and mix with mirin and soy sauce. Put scallops in this mixture. Marinade for at least 50-60 minutes in the fridge. Remove scallops from the fridge 10-15 minutes before grilling/frying.
Make your grill or grill pan as hot as you can, then grill the scallops for about 20-25 seconds on each side and then immediately remove from the grill and let it rest for the minute or two. Then cut each scallop into 3-4 slices. They should be raw inside and charred on the outside.
1 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – ½ tbsp honey – ½ tbsp lime juice – ¼ tsp Kikkoman Toasted Sesame Oil – ¼ tsp yuzu zest – ¼ tsp sansho pepper or sichuan pepper (grounded) – ½ tbsp roasted sesame seeds – ¼ daikon (Japanese yellow pickled radish)
Mix all the ingredients: Kikkoman Ponzu, honey, lime juice, Kikkoman Sesame Oil, yuzu zest, pepper - until you get well-blended sauce. Serve scallops with sauce, daikon cut into small cubes and roasted sesame seeds.
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