Ingredients with Measurements:
- 1 pound fresh scallops
- 1/2 cup kusaya (dried and fermented fish)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons sugar
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 1 tablespoon chopped scallions
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Mixing bowl
- Whisk
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. Rinse the scallops and pat them dry with paper towels. Thread them onto skewers and set aside.
2. In a mixing bowl, whisk together the kusaya, soy sauce, mirin, sake, sugar, grated ginger, sesame oil, and chopped scallions until well combined.
3. Pour the marinade over the scallops, making sure they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
4. Preheat the grill or grill pan to medium-high heat. Remove the scallops from the marinade and discard any excess liquid.
5. Grill the scallops for 2-3 minutes per side, or until they are cooked through and lightly charred.
6. Remove the scallops from the grill and sprinkle them with toasted sesame seeds.
7. Serve the kusaya-marinated scallops immediately, garnished with additional chopped scallions and a squeeze of fresh lemon juice, if desired.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 6-8 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 172
Fat: 4g
Carbohydrates: 8g
Protein: 23g
Sodium: 1261mg
Sugar: 6g
Substitutions for ingredients:
- If kusaya is not available, you can use bonito flakes or anchovy paste instead.
- You can substitute honey or brown sugar for the white sugar.
- If you don't have mirin, you can use sweet white wine or rice vinegar instead.
- If you don't have sake, you can use dry white wine or chicken broth instead.
- You can use any neutral oil in place of sesame oil.
Variations:
- Instead of scallops, you can use shrimp, squid, or firm white fish.
- Add some heat by adding a minced chili pepper or a dash of hot sauce to the marinade.
- For a sweeter marinade, add more sugar or honey.
- For a tangier marinade, add more rice vinegar or lemon juice.
Tips and tricks:
- Be sure to pat the scallops dry before marinating them to ensure that the marinade sticks to the surface.
- Don't overcook the scallops or they will become tough and rubbery.
- Soak the skewers in water for 30 minutes before using them to prevent them from burning on the grill.
- If using a grill pan, be sure to preheat it before adding the scallops to ensure that they sear properly.
Storage instructions:
Leftover kusaya-marinated scallops can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the scallops, place them in a single layer on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the skewers on a platter and garnish with additional chopped scallions and lemon wedges.
Garnishes:
Chopped scallions, toasted sesame seeds, lemon wedges
Pairings:
- Serve with steamed rice and stir-fried vegetables for a complete meal.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Stir-fried bok choy
- Grilled asparagus
- Steamed edamame
Troubleshooting advice:
- If the scallops are sticking to the grill, brush them with a little oil before grilling.
- If the scallops are not getting a good sear, make sure the grill or grill pan is hot enough before adding them.
Food safety advice:
- Make sure to cook the scallops to an internal temperature of 145°F to ensure that they are safe to eat.
- Discard any leftover marinade that has come into contact with raw seafood.
Food history:
Kusaya is a traditional Japanese food made by fermenting and drying small fish such as sardines or mackerel. It has a strong, salty flavor and is often used as a seasoning in Japanese cuisine.
Flavor profiles:
The kusaya marinade gives the scallops a salty, umami flavor with a hint of sweetness from the mirin and sugar. The ginger and scallions add a fresh, aromatic note, while the sesame oil and seeds give the dish a nutty, toasty flavor.
Serving suggestions:
Serve the kusaya-marinated scallops as an appetizer or main course. They pair well with steamed rice and stir-fried vegetables for a complete meal.
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Region: Japanese