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Hotate Mentaiyaki

   

Hotate Mentaiyaki

Check Out: Mentaiko Pasta Recipe

When I am in the mood to treat myself, I will add mentaiko (marinated pollock roe; see photo on page 2) to my shopping basket. Besides making a quick & super-indulgent mentaiko pasta with it, my other favourite use is to bake half-shelled scallops in mentaiko sauce, aka Hotate Meitakiyaki. If serving scallops in half shells is beautiful, there must be a word beyond beautiful for scallops baked with mentaiko sauce – I simply adore the orange hue. I love to order this dish at Japanese restaurants, but they are pricier than home-cooked and usually not too generous with the fish roe. So I am really happy that I can make this at home easily – only taking about 15 minutes to prepare and 15 minutes to bake in the oven. If you love scallops served in half-shells, check out the following recipes: Chinese-style Steamed Scallops with VermicelliBaked Scallops with Cheese.

Hotate Mentaiyaki

                                           

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21 Responses to “Hotate Mentaiyaki”

  1. Jasmine — March 14, 2012 @ 4:16 pm

    Where do you normally buy your mentaiko from? So far I’ve only managed to buy during the Japanese food fairs at Isetan..

    Reply

    • wiffy replied: — March 14th, 2012 @ 4:25 pm

      Hi Jasmine, you can purchase mentaiko from the supermarket located at Isetan Scotts, Singapore. It’s available whole year round :)
      P.S Just added this information to the cooking notes of this recipe.

      Reply

      • Grace replied: — March 15th, 2012 @ 12:19 am

        it look very delicious! How much the mentaiko usualy cost?

        • wiffy replied: — March 15th, 2012 @ 10:15 am

          the pack I bought (see photo on page two) costs abt S$14. usually within S$10-S$20 depends on the weight.

      • Jasmine replied: — March 17th, 2012 @ 10:09 pm

        Thanks for your reply! I figured Isetan Scotts is the only place I can get mentaiko in SG, was hoping there would be some place else =P

        • wiffy replied: — March 17th, 2012 @ 10:56 pm

          no problem, oh just remembered Sakuraya sells frozen mentaiko too, you can check it out. I buy before, but personally prefer the quality of the mentaiko from Isetan.

          • kisetsu replied: — March 26th, 2012 @ 2:54 pm

            Wiffy – Anywhere in the east sells mentaiko? Not fancy going all the way to central and west side to buy. =.=

            • wiffy replied: — March 26th, 2012 @ 4:18 pm

              hey kisetsu, not sure … Cold Storage at Tampines 1 may have? There is a Sakuraya at Parkway Parade too.

  2. kristy — March 14, 2012 @ 7:23 pm

    Wow, what a lovely site you have here. Glad to have found you.
    Have a lovely evening.
    Kristy

    Reply

  3. Little Corner of Mine — March 14, 2012 @ 11:30 pm

    Looks delicious! Love the baked scallop in this.

    Reply

  4. tigerfish — March 15, 2012 @ 9:39 am

    I never even tried mentaiko before, not to talk about the sauce made from it :O

    Reply

  5. Loveforfood — March 15, 2012 @ 2:18 pm

    I love the flavours you’ve used here – so clean and fresh and perfect for this time of year!

    Reply

  6. TasteHongKong — March 15, 2012 @ 7:51 pm

    Scallop plus fish roe – how unami it could be : )! The mentaiko roe together with mayonnaise have made a lovely hue.

    Reply

  7. Angie@Angie's Recipes — March 16, 2012 @ 3:05 am

    You bet I love SCALLOPS! These look so pretty and appetizing!

    Reply

  8. mochachocolatarita — March 16, 2012 @ 10:01 am

    omg yummm!!! i need to follow this! can’t bake in shell? (lazy question heheh)

    Reply

    • wiffy replied: — March 16th, 2012 @ 12:25 pm

      yes I think can — just put the scallops in a fitting daiso baking dish and slap the sauce over to bake hehe

      Reply

  9. Ju — March 16, 2012 @ 7:30 pm

    Do I need to bake the scallop first? Can I combine all the ingredients and bake? I am also very lazy. Tks.

    Reply

  10. shirley@kokken69 — March 17, 2012 @ 10:08 am

    My favourite elements are all here, Hotate and Mentaiko! Loving it!

    Reply