Hokkaido hotate takikomi gohan with tempura scallops and yuzu koshō ikura
- 4
- 1 hour 30 minutes plus 24 hours for infusing the ikura, and time for curing and dehydrating
This beautiful scallop dish from Miho Sato incorporates dried scallops from Japan, cured with kombu into the takikomi gohan, and is also topped with a fresh scallop tempura. The yuzu koshō ikura is infused for 24 hours, so make sure to start this dish a day in advance.
Ingredients
Metric
Imperial
Yuzu koshō ikura
Kombu dashi
- 300g of water
- 2 dried shiitake mushrooms
- 3g of dried kombu
Kombu-jime scallops
- 4 scallops
- 2 sheets of dried kombu
Fish stock
- 120g of sea bream bones, or bones from another white fish
- 1l water
Hokkaido hotate takikomi gohan
- 360g of Japanese short grain rice
Black tenkasu
- 20g of tempura flour
- 2g of charcoal powder
- 60g of water
- vegetable oil, for deep-frying
Scallop tempura
- 100g of tempura flour, plus a little extra for sprinkling
- 160ml of water
- 4 scallops
- vegetable oil, for deep-frying
Garnish
- shiso leaves
- mozuku seaweed
- 20g of tororo kombu
- 4 sprigs of hana hojiso
Equipment
- Silpat mat
- Dehydrator
Method
Begin by making the yuzu koshō ikura. Make the nikiri-zake by simmering sake in a pan over a low heat for about 5 minutes, so that most of the alcohol evaporates off
- 150g of sake
Mix the ikura with the remaining yuzu koshō ikura ingredients and 50g nikiri-zake, and leave to infuse for 24 hours. Set aside the remaining nikiri-zake for the kombu-jime scallops
- 80g of ikura
- 25g of mirin
- 20g of soy sauce, gluten-free
- 2g of red yuzu koshō
Make the kombu dashi by combining all the ingredients and leaving to infuse overnight
- 300g of water
- 2 dried shiitake mushrooms
- 3g of dried kombu
To make the kombu-jime scallops, sandwich the scallops between two sheets of kombu. Sprinkle over some nikiri-zake, and set aside to cure for 3 hours
- 4 scallops
- 2 sheets of dried kombu
Meanwhile, make the crispy shiso and mozuku seaweed. Place both on a rack in a dehydrator and dehydrate at 74°C for 5 hours. This can also be done at a low temperature in an oven
- mozuku seaweed
- shiso leaves
Once the scallops are cured, remove the kombu and dehydrate at 74°C for 3 hours
Meanwhile, make the fish stock. Combine the sea bream bones with the water, and simmer for 20 minutes. Remove any scum and then simmer for another hour, and strain
- 120g of sea bream bones, or bones from another white fish
- 1l water
Put the scallops, rice, 200g kombu dashi and 160g fish stock in a rice cooker and cook for 40 minutes
- 360g of Japanese short grain rice
While the rice is cooking, make the black tenkasu. First combine all the ingredients together except the oil for deep-frying
- 20g of tempura flour
- 2g of charcoal powder
- 60g of water
Heat a few centimetres of oil to 180°C
- vegetable oil, for deep-frying
Fry the tenkasu mix in the oil for 30 seconds, and then remove
Whisk together the flour and water for the scallop tempura
- 100g of tempura flour, plus a little extra for sprinkling
- 160ml of water
Pat the scallops dry and sprinkle with some tempura flour, then dip each one into the tempura batter
- 4 scallops
Bring the oil back to 180°C, and deep-fry each scallop for 90 seconds
- vegetable oil, for deep-frying
Serve the scallop on a bed of tororo kombu, and top with some Hokkaido hotate takikomi-gohan. Press charcoal tenkasu onto the outside of the rice, and top with some ikura. Add the deep-fried scallops on top and garnish with the hana hojiso and crispy seaweed
- 20g of tororo kombu
- 4 sprigs of hana hojiso
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