Matcha-marinated Scallops and King Oyster Mushrooms

Delight your guests with a marinated dish fragrant with the pleasant aroma of green tea. You can eat the tea leaves, too!

Matcha-marinated Scallops and King Oyster Mushrooms

Recipe by
Kyoko Tateno







Calorie count is per serving.
Excludes time needed to soak the tea leaves before serving.

Ingredients (Serves 4)

  • 8-10 scallops
  • 4 king oyster mushrooms (large)
  • 1 rounded tsp green tea leaves
  • [Marinade]

    • 65-70 ml dashi
    • 4 tbsp rice vinegar
    • 2 tbsp mirin
    • 1 rounded tbsp sugar
    • 1 tsp soy sauce
    • 1/4 tsp salt
  • Just over 2 tbsp vegetable oil
  • Flour
  • 1 tbsp sake
  • A pinch of salt



Cut the scallops in half across the grain. Cut the king oyster mushrooms into 1 cm thick rounds, starting from about 3 cm from the caps. Cut each round and the caps lengthwise into thin slices. Combine the [Marinade] ingredients in a tray.


Dust the scallops with flour and pat off the excess. Heat the vegetable oil in a frying pan and lay the scallops in the pan. Brown both sides over high heat and then immerse the scallops in the [Marinade].


Add the mushroom slices to the pan and sprinkle with sake and salt. Cover and cook over medium heat until tender. Add the mushrooms to the [Marinade].


When the marinated ingredients have cooled slightly, transfer everything (ingredients and liquid) to an airtight container. Place a sheet of plastic wrap directly over the marinated ingredients to remove the air and allow the ingredients to marinate thoroughly. Seal the container and, if you prefer, set aside in the fridge for 4 to 10 hours.


Soak the green tea leaves in 1 tbsp of water for about 5 minutes. Add to the marinated ingredients and then plate.