Hotate Dashi
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesdrinksromanticFoodtraditional
Nutrition (per serving)
890Calories
90 gProtein
60 gCarbs
40 gFat
8 gSugar
1000 mgSalt
Ingredients
- 12 Scallops
- 2 sheets Kombu seaweed
- 1/2 cup Katsuobushi
- 2 tbsp Soy sauce
- 1 tbsp Sake
- 1 tbsp Mirin
- 1 tbsp Rice vinegar
- 2 Green onions
Method
- Rinse the kombu seaweed in cold water, then soak in 4 cups of water for at least 4 hours, or overnight.
- Combine the soaked kombu and its liquid, katsuobushi, soy sauce, sake, mirin, and rice vinegar in a large pot, then bring to a boil over high heat.
- Reduce heat to low and simmer, skimming foam occasionally, for at least 10 minutes, or until the broth is rich and flavorful.
- Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
- Add scallops to the pot, then cook until they are opaque and firm to the touch, about 2-3 minutes per side.
- Serve the hotate dashi hot, garnished with thinly sliced green onions and a sprinkle of grated daikon, if desired.
- To enhance the flavor, add a few slices of yuzu to the pot during the last 5 minutes of cooking, or use as a garnish.
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