Motoyaki Recipe

Thaw and clean

If using frozen shrimp or scallops, thaw under cold running water and pat dry with paper towels. Remove shells and devein shrimp if necessary. Cut large scallops in half horizontally to create even pieces.

Bring a small saucepan with 120 ml water and 2 tbs sake to a simmer. Add a pinch (about 1/8 tsp) of salt. Poach the shrimp and scallops for 1–2 minutes until just opaque and cooked through. Remove with a slotted spoon and let cool slightly.

Roughly chop the poached shrimp into bite-sized pieces. Flake or roughly chop the imitation or cooked crab meat. Combine shrimp, scallops, and crab in a bowl. Season with 1/4 tsp black pepper and 1/4 tsp salt; mix gently. Divide the seafood mixture evenly among four ovenproof gratin dishes (or shells).

In a small bowl, whisk together 6 tbs Japanese mayonnaise, 1 tbs white miso, 1 tbs mirin, 1 tsp soy sauce, 1 tsp sugar, 1 tsp lemon juice, and 1 tsp Sriracha (or chili paste) until smooth and homogenous. Taste and adjust: if it’s too salty, add a little more mayo; if it’s too sweet, add a few drops more lemon or 1/2 tsp soy.

Spoon the sauce evenly over the seafood in the dishes, using about half to two-thirds to coat the seafood, leaving some to brown on top after broiling. Smooth the surface with the back of the spoon.

In a small bowl, combine 3 tbs panko breadcrumbs with 1 tbs melted butter. Mix until breadcrumbs are evenly coated. Sprinkle the buttery panko evenly over each sauced seafood dish, about 3/4 tbs per dish.

Preheat your oven broiler to high and position a rack about 6–8 inches from the heating element. Place the gratin dishes on a baking sheet to catch drips. Broil for 3–6 minutes, watching closely, until the topping is golden brown and the sauce is bubbling. If you prefer a deeper brown top, move the dishes slightly closer and broil in 30-second increments.

Remove from the oven and let rest 1–2 minutes. The sauce will be very hot—use oven mitts and allow a short resting time before serving.

Thinly slice the 2 scallions on the diagonal. Sprinkle sliced scallions and 1 tsp shichimi togarashi or toasted sesame seeds over the broiled motoyaki.

Serve each dish with a lemon wedge on the side to squeeze over just before eating. Offer extra mayo or soy for dipping if desired.