Lightly Breaded Scallop Teriyaki
The defined flavor of teriyaki goes really well with steamed white rice.
Photographed by Takeshi Noguchi
Calorie count is per serving
Ingredients (Serves 2)
- 6 scallops (boiled) (180 g)
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp mirin
- 1 tbsp sugar
- 1 tbsp water
- 1/4 stalk celery
- 1/3 cucumber
- 60 g daikon radish
- Potato starch, as needed
- 1 tbsp vegetable oil
Make the [vegetable sticks]: Remove the tough fibers from the celery and cut into sticks about 7-8 mm wide. Cut the cucumber into 6 spears. Peel the daikon radish and cut into sticks 6 cm long and 7-8 mm wide on both sides. Combine the ingredients for the [sauce].
Blot off the surfaces of the scallops and dredge completely with potato starch.
Using potato starch for this recipe prevents the need to add base seasoning. Coating the scallops in potato starch helps keep their flavor in, and helps them to retain moisture even after cooling.
Oil a frying pan with vegetable oil and preheat over medium heat, then add the scallops. When the bottoms brown, turn the scallops over and reduce heat to low and cook for an additional 1-2 min, then add the sauce.
Raise heat to medium and cook down the sauce, being sure to coat the scallops. When the sauce has thickened, serve the scallops garnished with the vegetable sticks.