Journey in Pursuit of Japanese Scallops

Hotate, Japanese scallops are known for their large size and quality and is popular throughout the world. Frozen Japanese scallops can be simply thawed and eaten raw as sashimi or sushi toppings, and they can also be used in a variety of dishes, including French and Italian cuisine.

What is the secret behind the deliciousness of Japanese scallops?
In this program, reporter Shizuka Anderson sets out on a journey to explore the allure of Japanese scallops. She will be supported by a culinary researcher also serving as a Japanese cuisine goodwill ambassador, Yanagihara Naoyuki.
Destination of her journey starts from Toyosu Market in Tokyo, one of the biggest fish markets in the world and move on to Tokoro town in Kitami city, Hokkaido, one of the major Japanese scallops’ producing region.
Shizuka discovers production and harvesting dedicated to quality, processing and freezing with a focus on freshness and hygiene, environmental friendliness, and the spirit of the local people.
And finally, she will be taught a household scallop dish from Yanagihara using frozen Hokkaido scallops.

Hotate Yosetamago-wan

(Pressed Egg Soup with Japanese Scallops)

Ingredients

Frozen Japanese Scallops 2
Eggs 2
Shimeji mushrooms 4 pieces
Snow peas 12 pods
Chives or Spring onion To taste
Mirin (or sugar) 1 tsp
Soy sauce 1 tsp
Egg hotchpotch blanching broth (4 cups water, 1 tsp salt)
Main broth (3 1/2 cups dashi stock, 1 tsp soy sauce, 2/3 tsp salt)

Directions

1. Lightly salt defrosted Japanese scallops and leave for 5 minutes. Season with sake, then cut into pieces.

2. Put two eggs in a bowl and beat. Add a little soy sauce, 1tsp mirin (or sugar) and a pinch of salt.

Add (1) and mix.

3. Put the egg hotchpotch blanching broth in a pot and bring to a boil. Slowly add (2) while mixing lightly with chopsticks and wait until the egg is slightly solidified.

Use a perforated ladle to scoop the egg and place in a shallow sieve.

4. Lay kitchen paper in a small vessel, then use a spoon to scoop and place (3) in it.

5. Separate the shimeji mushrooms. Blanch in boiling water, then cool in cold water.
Do the same with the snow peas after removing their strings.

6. Cut up the blanched egg, shimeji mushrooms and snow peas, and place in a bowl.
Pour the hot main broth over the ingredients, then top with a small pile of thinly sliced chives.