Hotate Sashimi Recipe

Clean

Rinse the scallops briefly under very cold running water to remove any grit. Pat them dry with paper towels. If scallops have the small side-muscle still attached (a little rectangular piece), gently remove it by peeling it off — it can be tough when eaten raw.

Salt & Chill

Lightly dust both sides of each scallop with a small pinch of kosher salt (use about 1 tsp total for 8 scallops). Prepare an ice bath by filling a large bowl with ice and cold water. Place a smaller bowl on top of the ice, then place the scallops on the smaller bowl to keep them extremely cold for 5–10 minutes; chilling firms their texture and improves flavor.

Slice

Using a very sharp, long knife (sashimi/yanagiba or a chef’s knife), slice each scallop horizontally into 2 thin medallions about 1/8–1/4 inch thick. For presentation you can leave a couple whole or fan a pair of slices. Wipe the knife between cuts for clean edges.

Yuzu-Soy Dipping Sauce

In a small bowl combine 0.25 cup soy sauce, 2 tbs yuzu or lemon juice, 1 tsp rice vinegar and 1 tsp mirin. Stir gently to combine. Taste and adjust acidity or salt: add a few drops of water if too strong.

Ginger-Wasabi Drizzle

In a separate tiny bowl mix 1 tsp wasabi paste with 0.5 tsp toasted sesame oil and 0.5 tsp grated fresh ginger. Add 1 tbs of the yuzu-soy sauce you just made and stir into a smooth, pale emulsified drizzle. Reserve.

Arrange 4 shiso leaves on a chilled serving plate or platter. Place scallop slices attractively over the shiso leaves — either fan two medallions slightly overlapping or set single medallions spaced evenly. Tuck microgreens beside the scallops and add 2–3 thin lemon slices for brightness.

Season & Dress: Lightly brush or drizzle the ginger-wasabi mixture over the scallops (about 1/2 tsp per scallop total). Sprinkle a tiny pinch of fleur de sel (about 1/4 tsp distributed) and scatter the chopped scallion over the dish. If desired, very lightly drizzle 1/4 tsp toasted sesame oil across the plate for aroma.

Serve: Place the yuzu-soy dipping sauce in a small individual bowl alongside the plate. Serve immediately while scallops are cold and fresh. Provide chopsticks and small spoons for the sauce. Recommend guests take a bite of scallop alone, then with a dip to appreciate delicate sweetness.