Our Regional Cuisines Recipe movie Kaiyaki Miso

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lower in sodium and provides a similar umami flavor.

sake

🥗Healthier: rice vinegar

💰Cheaper: water

Rice vinegar adds acidity without the alcohol.

mirin

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey provides sweetness and depth without the cost.

green onions

🥗Healthier: chives

💰Cheaper: onion

Chives offer a similar flavor profile with less cost.

Cut the scallions into small pieces, about 10 cm long.

Open the scallops using a knife, removing the brown part (internal organs) which is not eaten.

Wash the scallops in saltwater made with 2 cups of water and 1 tablespoon of salt.

Cut the larger scallops into quarters and prepare the muscle part by cutting it to a suitable length.

Season the scallops with a little sake to remove any odor.

Prepare a cooking setup using a grill or a gas stove, optionally using a charcoal grill for flavor.

Make a broth by adding water and katsuobushi (dried bonito flakes) to a pot.

Add miso and mirin to the broth for flavor.

Place the seasoned scallops into the broth along with the muscle part.

Once the scallops are cooked, carefully add the egg, adjusting the amount to prevent overflow.

Enjoy the dish while hot, appreciating the aroma of the miso and the flavor of the scallops.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens