Houston Asian Restaurants Guide >> Hotate Mushi Recipe
Hotate Mushi - Steamed Scallops on Somen Noodles with Japanese Herb Vinaigrette Recipe
By: Chef Allan Koh
12 - fresh scallops in ½ shell (Coffin Bay, Tasmanian or Hervey Bay)
30g - somen noodles, boiled
Japanese herb vinaigrette:
10 - limes, for zest and juice
1 - bunch shiso leaves, finely chopped
1 - fresh chilli, finely chopped
100ml - champagne vinegar
100g - caster sugar
100ml - usukuchi shoyu (light soy sauce)
100ml - mirin(sweet Japanese cooking wine)
50ml - light olive oil
12 - shisho leaves
For the scallops: Shell the scallops and clean out roe and other impurities under running water. Scrub and reserve the scallop shells.
Cook the somen noodles in boiling water until soft. Rinse and cool under running water. Drain in a colander. Place a small bundle of noodles in each scallop shell and top with scallop. Place in a steamer or bamboo basket for 3 minutes, then remove and drain excessive liquid.
For the vinaigrette: Mix thoroughly all ingredients and spoon over the scallops.
Place a layer of rock salt on a rectangular Japanese plate. Arrange the cooked scallops on top of the rock salt and garnish with a shiso leaf.