Namahotate Recipe

Prepare scallops

Rinse the dayboat scallops quickly under cold water and pat very dry with paper towels. Remove any small side muscle if still attached. Place scallops on a tray and lightly sprinkle with kosher salt on both sides; let sit 3–5 minutes to firm slightly, then pat dry again.

Slice scallops

Using a very sharp knife, slice each scallop horizontally into 2–3 thin medallions (about 0.25 in / 6 mm thick) for sashimi-style presentation. Arrange slices on a chilled serving plate or individual plates in a single layer, leaving small space between pieces.

Add greens and aromatics

Scatter microgreens or shiso leaves artistically around and under the scallop slices. Sprinkle the thinly sliced scallion evenly over the scallops. Finish with a light dusting of toasted sesame seeds.

Make dressing

In a small bowl whisk together light soy sauce, mirin, rice vinegar, yuzu juice, neutral oil, and grated ginger until combined. Taste and adjust: it should be bright, slightly sweet, and savory. If you want a touch of heat, stir in the optional wasabi paste until smooth.

Dress scallops

Just before serving, spoon a small amount (about 1/2 teaspoon) of the sauce over each scallop slice or drizzle lightly across the arranged scallops so each piece gets a little dressing without drowning the delicate flavor. Reserve remaining sauce to serve on the side.

Add bonito and finish

If using bonito flakes, sprinkle a small pinch over the scallops for an umami lift. Grind a little black pepper over the plate and serve lemon or lime wedges on the side for guests who want extra acidity.

Serve immediately: Namahotate (raw dayboat scallop) is best eaten right away while chilled. Offer extra soy-yuzu sauce and wasabi on the side. Enjoy with cold sake or a crisp white wine.