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Hotate Mentaiyaki

Hotate Mentaiyaki

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When I am in the mood for a treat, I will add mentaiko or marinated pollock roe 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 Meitaiyaki.

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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 pastel orange hue when baked. I love to order this dish at Japanese restaurants, but they are often pricey and stingy 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.

Hotate Mentaiyaki

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22 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

      • Jis replied: — February 27th, 2016 @ 4:49 pm

        I love the toppings is tht mentai? How to do the sauce toppings