Visit our other international cooking sites  
Home | Contact us
Welcome Cooking - Japan




12 scallops with shells, some crab roes, some instant kombu mix, some shiso leaves, 1 lime, some chrysanthemum, 4T salt.

some caster sugar, some mirin, some rice vinegar, some sesame oil.


1. Soak scallops in water with 2T salt for 6 hours; Scrub bivalves in running water with a stiff brush to remove any sand or dirt; Scrape off any barnacles with a knife; Cut open the scallops over a bowl to catch the delicious juice (which will be gritty so it is important to strain the juice through a fine-mesh sieve before use); Give any open scallops a sharp tap and discard any that fail to close;
Pull out the fibrous bread that sprouts between the two halves of the shell; Carefully take out the scallop meat; (Reserve some of the shells for later use) 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.
2. Prepare instant kombu mix according to the instruction on the package; Add seasonings and some of the scallop juice from the step 1; Mix well to be kombu salad; Cover with plastic wrap and keep in the fridge till ready to use.
3. Rinse shiso leaves and drain.
4. Rinse chrysanthemum and drain.
5. Rinse the scallop shells; Blanch in boiling water with 2T salt for 6 minutes; Lift the shells up and cool.
6.Rinse a lime; Cut into halves; Slice an half; Juice the remaining half.
7. Arrange the kombu salad from the step 2 on the shells; Put scallop sashimi on the top of the kombu salad; Dredge crab roes over the scallop meat; Drizzle with some lime juice; Garnish with the shiso leaves, the chrysanthemum and the sliced lime; Serve immediately.