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Miso glazed scallops
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Miso glazed scallops

by michelletang118
written by michelletang118

Miso glazed scallops with ikura. This captivating scallop dish is not only a sustainable source of protein, but a breeze to put together. What’s more, it looks damn impressive and decadent too!

I like to marinade my scallops with the miso marinade so that it absorbs the flavours and then pan fry them in a scorching pan. However, if you prefer your scallops crispy, you will need to ensure that they are patted dry first when you sear them in your pan and then you can brush the miso glaze on top after.

As for the types of scallops to use, I love the jumbo Hokkaido scallops. These are the most prized scallops in the culinary scene as they are well regarded for their their size, meatiness, and amazing flavour as a scallop sashimi. Did you know just 3 ounces of these scallops provides 20 grams of protein and just 95 calories?

This miso glazed scallop dish can be served as an appetiser or as a main (of course if you are serving it as a main then cook more than just 3). I can guarantee you that this dish will delight your guests as it not only looks stunning, but tastes absolutely divine.  So without further ado, let’s get on with the recipe.

Miso glazed scallops

Miso Glazed Scallops

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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 0.5/5
( 52 voted )

Ingredients

  • 6 large Hokkaido scallops (if you can't get your hands on Hokkaido scallops, can be any scallop of your liking)
  • 1/4 teaspoon grated ginger
  • 1 teaspoon of sake
  • 1 teaspoon mirin
  • 1 teaspoon miso
  • 1 teaspoon of unsalted butter
  • Microgreens/coriander/scallions to garnish
  • Black sesame to garnish (optional)
  • Ikura/salmon roe (optional)

Instructions

  1. Rinse and pat dry scallops with kitchen towel.
  2. Mix miso, grated ginger, mirin and sake together in a shallow bowl. Combine till it forms a loose paste.
  3. Put scallops into the miso mixture and coat all over. Let it sit for 5 minutes.
  4. In the meantime, heat a skillet on medium high heat and oil it.
  5. Once you see some smoke from the pan add the scallops and let it sit and cook for 1 minute. Turn down heat to medium and cook for another 30 seconds.
  6. Flip the scallop and let it cook for another minute roughly (or if smaller size then 30 seconds). Baste the scallop with remaining miso sauce using a brush. In the last 30 seconds add the knob of butter.
  7. Transfer cooked scallops to a plate and garnish with the micro greens, sesame and ikura (if using).

Also, if you find this recipe useful, I kindly ask you to support my hosting fees, effort and time in writing up this recipe, taking the photos and editing them to share with you all. All I ask is a cup of coffee. Thank you so much. Don’t forget you can email me with any questions at michelle@kitchenmess.com and I’ll do my best to reply to you in a timely manner.

 

 

 

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30 minute mealsJapaneseMains

Oyakodon (Chicken and egg rice bowl)

by michelletang118
written by michelletang118

After coming back from a trip to Osaka and Japan last month, I was super eager to utilise the dashi stock packets I procured from Kayanoya (known to be the best in town). What better way to utilise the dashi than to make an oyakodon?

The Oyakodon (親子丼) has always been a quintessential Japanese dish, as much as pizza is to the Italians. Literally translated, the Oyakodon means  “parent-and-child rice bowl.”

Chicken (parent) and egg (child) plus onions are simmered together in a broth comprised of dashi, mirin and soy sauce then served on top of steamed rice. I personally like to add a bit of sake to mine as well when it comes to the broth base.

This dish is good on the go as it doesn’t require a long time to make (nor does it require much skill). My only advice is to not overcook the eggs and to choose thighs over breast (as it will be more tender).  Perhaps marinade the chicken beforehand too to let the flavours sink in.  While the final finishing touches often comprise of the spring onion as the garnish, feel free to vary a bit here and use coriander or dried seaweed strips.

Oyakodon (Chicken and egg rice bowl)

PREP TIME: 10 min | COOK TIME: 12 min | TOTAL TIME: 22 min | YIELDS: 2 servings

INGREDIENTS:

  • 250g of chicken thighs, cut into small bite sized pieces (~2 inches)
  • 1 onion
  • 150 ml dashi stock
  • 1 tbsp of soy sauce
  • 1 tbsp of mirin
  • 1 tbsp of sake
  • 2 eggs
  • 500g of cooked rice
  • 1 spring onion or coriander, chopped

METHOD:

  1. Cut chicken into small bite-sized pieces to your liking. I recommend using thigh over breast for more tenderness.
  2. Slice onions finely.
  3. Prepare dashi stock. Mix with the soy sauce, mirin and sake in a separate bowl.
  4. Heat pan on medium heat. Once hot, add a dollop of oil and the onions. Follow shortly with the chicken pieces. After a minute of searing add the stock and let it simmer for 10-12 minutes until the chicken is cooked through.
  5. In the last minute of cooking, beat two eggs in a separate bowl. Pour on top of the chicken and onion mixture in the pan and turn off the heat after a minute on low simmer.
  6. Serve on top of a bowl of white rice and garnish with the chopped spring onions, coriander or seaweed. Serve while warm.
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JapaneseMains

Wasabi Beef Cubes

by michelletang118
written by michelletang118

wasabi beef cubes (1 of 1).jpgThe combination of steak, wasabi and garlic is too compelling of a concoction to miss.
I love Japanese-inspired dishes so and came up with this wasabi beef cube recipe using Wagyu beef from Japan (but feel free to use a rib-eye or sirloin cut too).
Don’t worry, the wasabi is not that overpowering. It just adds a little ‘kick’ factor to the beef. Then add a dollop of mustard and the rest of the ingredients – diced garlic, sesame oil and some light soy sauce – for an Asian marinade that complements beef very well.
P.S. Remember to take the steak 30 mins out of the refrigerator before cooking.
wasabi beef cubes (2 of 2)

Wasabi Beef Cubes

TIME: 20 mins | SERVES: 2
INGREDIENTS:

  • 380g wagyu beef cubes (can substitute with ribeye or sirloin)
  • ~8g of wasabi paste (3 small 2.5g packs)
  • 2 teaspoons of light soy sauce
  • 2 teaspoons of sesame oil
  • 1 teaspoon of dijon mustard
  • 4 garlic cloves, sliced
  • canola oil
  • butter (optional, for frying)
  • spring onions, diced (for garnish)

METHOD:

  1. Wash and pat dry wagyu beef cubes. In a bowl, marinade beef cubes with wasabi, sesame oil, mustard, and soy sauce. Wasabi Beef Cubes (11 of 15)
  2. Make garlic chips (for garnish). Heat pan on medium heat, add a dollop of canola oil and take one clove of sliced garlic to pan-fry until golden brown. Set aside to cool for use later.Wasabi Beef Cubes (10 of 15)
  3.  While pan is still hot add a knob of butter and throw in rest of the sliced garlic. Add the beef cubes and fry until colour changes and cubes give off a golden brown hue (~5-6 minutes). Wasabi Beef Cubes (8 of 15)Wasabi Beef Cubes (7 of 15)
  4. Once cooked to your desired ‘wellness’ factor for beef, remove from the pan and transfer to serving dish. To serve, garnish with the garlic chips set aside and sprinkle the chopped spring onions.Wasabi Beef Cubes (5 of 15)Wasabi Beef Cubes (6 of 15)
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