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1 jumbo scallop with shell (sashimi grade), 50g hamachi (sashimi grade), 1 /2 piece of aloe vera leaf, 1 baby cucumber, 2 lemons, some chrysanthemum, some big green leaves, 1 cup of warm water, 2T salt.

(1) 1/2 cup of honey, 3 cups of water.
(2) 1.5 cup of Dashi broth, 6T miring, 6T Japanese soy sauce.


1. Peel the hard edges and hard skin of aloe vera; Rinse and drain.
2. Pour seasonings to a big bowl; Stir till well mixed; Soak the aloe vera flesh in it; Cover the bowl with cling wrap; Chill in the fridge for at least 8 hours.
3. Soak a scallop in water with 2T salt for 6 hours.
4. Add seasoning (2) to a pot; Stir to mix well; Bring to the boil over a high heat; Turn off the heat; Cool at the room temperature.
5. Scrub bivalves of the scallop in running water with a stiff brush to remove any sand or dirt; Scrape off any barnacles with a knife; Cut open the scallop; Give any open scallops a sharp tap (discard any if that fail to close); Pull out the fibrous bread that sprouts between the two halves of the shell; Carefully take out the scallop meat; Soak the scallop meat in ice water for a while; Lift the scallop meat up and drain; Cover with plastic wrap and keep in the fridge till ready to use.
6. Rinse green leaves and drain; Arrange on serving plates.
7. Rinse chrysanthemum and drain.
8. Rinse lemons and drain.
9. Rinse cucumber and drain; Cut off both ends of the cucumber; Cut into shred.
10. Take aloe vera out of the fridge; Discard the wrap; Drain; Shred; Arrange on the serving plates from the step 6 together with the the cucumber.
11. Cut 1 lemon into halves and juice; Add the lemon juice to the sauce from the step 4 and mix; Slice the remaining lemon and add to a cup of warm water.
12. Trim off any connective tissue of hamachi; Slice (clean the knife in the lemon water from the step 11 after cutting each slice).
13. Take the scallop out of the fridge; Discard the wrap; Slice (clean the knife in the lemon water from the step 11 after cutting each slice).
14. Arrange the hamachi and the scallop slices on the serving plates; Drizzle with the lemon sauce from the step 11; Garnish with the chrysanthemum; Serve right the way.