Scallops in Yuzu (Hotate Yuzu Kama-yaki)


  • 6 oz (160g) fresh scallops, quartered
  • 1/2 cup (125g) red Dengaku Miso (see recipe)
  • 4 yuzu oranges or mandarins
  • 4 white hime radishes, or 4-in (10-cm) piece of daikon (giant white radish), quartered
  • 4 teaspoons moro miso or red miso


Mix the scallops with the dengaku miso. Cut off the top of each yuzu and reserve as a lid. Hollow out the rest of the yuzu carefully and fill each with some of the scallop mixture. Set the lid aside and bake the filled yuzu in a 350 degree F (180 degree C, gas mark 4) oven for 15 minutes.

While the scallops are baking, peel the radish and boil in lightly salted water until soft. Drain, cool in iced water and reserve.

Place a yuzu and its lid on each serving dish, garnish with the radish and 1 teaspoon of miso.

Helpful hint: Shrimp can be substituted for scallops.

Recipe source

Reprinted with permission from the book:

The Food of Japan

by Takayuki Kosaki and Walter Wagner

Periplus Editions (HK) Ltd.

The unique quality of Japanese cuisine lies not so much in its ingredients but in its spirit and philosophy. The essence of Japan is captured in this collection of recipes ranging from rustic one-pot dishes such as soba noodles to elegant and exotic presentations. This book of recipes, gathered and photographed in Japan, also introduces the reader to the cultural attitudes which have shaped the cuisine of The Land of the Rising Sun.

ISBN 962 593 392 1

Source: The Food of Japan
by Takayuki Kosaki and Walter Wagner
Copyright (c) 2000 Periplus Edition (HK) Ltd. Reprinted by permission. All rights reserved.

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