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Hotate Mentaiyaki

   
mentaiko

Scraping out the roe from a mentaiko sac (step 2).

Hotate Mentaiyaki Recipe

A delightfully beautiful and delicious Japanese baked scallops with mentaiko sauce.

Serves: 2 (as a side-dish)

Prep Time: 15 mins

Cook Time: 15 mins

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

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.

Noob Cook Tips

 

  1. You can use either spicy mentaiko (karashi mentaiko/(辛子明太子) (my preferred type; used in this recipe) or non-spicy version for this recipe.
  2. There is a no-colouring type of mentaiko, so if you prefer the orange hue which is recommended for this recipe, make sure to buy the right type.
  3. You can purchase mentaiko from the supermarket located at Isetan Scotts, Singapore.
                                           

Leave a Comment





21 Responses to “Hotate Mentaiyaki”

  1. shark — April 23, 2012 @ 9:48 pm

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

    Reply

    • wiffy replied: — April 24th, 2012 @ 11:01 am

      I think it should keep for another day; wrap the bowl in cling wrap and refrigerate.

      Reply