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1 day 7 hours 45 min

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Scallop Carpaccio

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Ingredients (Serves 4)
*6 scallops
*2-3 pieces lettuce
*30-50g / 1-2oz salad leaf mixture
*1/4 onion
*All purpose soy sauce
   10cm kelp (1 piece)
   2 cups mirin
   1 cup soy sauce
*1/2 tsp grated wasabi
*4-5 spring onions
*Basil sauce
   Fresh basil - to taste
   1/4 cup mayonnaise
   2 tbsp milk
   Granulated consommé to taste
   Light soy sauce to taste
   Mustard to taste
   Salt to taste
   Pepper to taste
*Parmesan cheese to taste
*Sudachi (Japanese lime) to taste

1 Remove the excess water from the scallops and slice each scallop into three or four pieces.

2 Cut the lettuce into 2cm square pieces. Slice the onion. Put the leaf mixture, the lettuce and onion in cold water to make them crisp. Drain well.

3 Put the scallops and the vegetables on separate plates in the refrigerator to cool.

4 Prepare all purpose soy sauce. Wipe the kelp with a wet towel. Put the mirin (2 cups) into a small pan and bring to a boil. Boil it down to half the contents and turn off the heat. Add the soy sauce(1 cup) and kelp while it is hot. Marinate it for 1 hour, and then remove the kelp. Dissolve the wasabi into the all purpose soy sauce (1/4 cup) to make the sauce.

5 Prepare the mayonnaise sauce. Put the mayonnaise in a small bowl. Cut the fresh basil finely and add to the mayonnaise. Add the milk, consommé, light soy sauce, mustard and salt and pepper. Mix thoroughly.

6 Place the lettuce mix on a serving plate and put the scallops on top. Sprinkle the finely sliced chives. Pour the mayonnaise sauce on half of the vegetable and scallop mix. Pour the all purpose soy sauce(with the wasabi) on the other half of the vegetable and scallop mix. Grate and sprinkle parmesan cheese over the entire plate. Drizzle over sudachi to taste.

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