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Hotate Mentaiyaki

mentaiko

Scraping out the roe from a mentaiko sac.

Hotate Mentaiyaki Recipe

Using colorless mentaiko (明太子) will result in a pale appearance while using the coloured type will result in a pastel orange sauce. Be sure to buy the right type of mentaiko accordingly to your preference.

Ingredients:

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

Directions:

  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 (392°F) 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 for 10 minutes, or until the cheese is melted and the edges are slightly browned.
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22 comments on “Hotate Mentaiyaki”

  1. can the mentaiko sauce be kept in the fridge for another day if i can’t finish using them all in a day?

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