Tag Archives: scallops

seared scallop sashimi

Found some very fresh big scallop this afternoon and thought of sliced them up and make a scallop sashimi. Then I thought can I do something different, here I came up something really good as appetizer. I had something very similar to this in a high-end Japanese restaurant once and it is not in their menu. I was taken by surprise when they offer me a mega big scallop. If you are love Japanese food and loves scallop, you will love this. So good and easy to make that I have to blog this right away.
Makes 4
  • 4 very fresh scallops (Sashimi quality)
  • 2 tbsp Tonkatsu sauce (you can buy this from Japanese Groceries store or make it yourself, thanks Tess for your recipe)
  • 3 tbsp Olive oil
  • Salt & pepper
  • Nori, cut into square pieces, big enough to wrap the scallops
  1. Heat up a skillet in high heat
  2. Brush some olive oil on both sides of the scallops, and then sear the scallops, 30 secs on each side.
  3. Then brush some Tonkashu sauce on the scallop, does not need too much, just want to have a hint of the sauce.
  4. Sear further for one minute on both sides until lightly brown, grind a little sea salt and black pepper as seasoning.
  5. Take out the scallops and dry on a kitchen towel to absorb the liquid, since they are not fully cooked, there may be some liquid coming out after remove from heat.
  6. Wrap the scallop with a piece of nori and serve immediately.
  7. If you have sake that will be nice to go with otherwise a glass of white wine or a hot green tea will be great too.

quick & easy japanese sashimi rice bowl (kaisendon, 海鮮丼 )

Kaisendon (Japanese sashimi rice bowl)

as seen in #5592 foodgawker/ 25.09.08; #22856 TasteSpotting/ 30.09.08

I love sushi and sashimi!!! Last week I was craving them again. Instead of going out and eating in a Japanese restaurant, I made kaisendon at home, it was a spontaneous decision, I did not want to make sushi rolls this time as it would be rather time consuming but at the same time I wanted to do something different instead of just eating as sashimi. So kaisendon can fulfil my desire, another advantage of kaisendon is that the rice underneath the sashimi is still slightly warm when served.


Serves 2


  • 300g, two to three types of fresh seafood that is suitable for sashimi (e.g. salmon, tuna and 2 king scallops as seen above) or other white fishes such as yellowtail, kingfish, etc
  • Nori (seaweed) (using a clean pair of food scissors, cut into thin strips)
  • Wasabi
  • Sashimi/ sushi soy sauce
  • Black and/or white sesame seeds for garnish (optional)
  • 150g uncooked Japanese (short grain) rice



  1. Cook the Japanese rice in a rice cooker or a deep pan.
  2. Cut the nori into thin strips with food scissors
  3. Using a clean chopping board & cutting knife (best to rinse with hot water just before cutting and dry with kitchen paper), cut the fish into slices of about 0.7cm thickness and slice the scallops into 2-3 pieces.
  4. Half filled two big bowls with the cooked rice and lay and arrange the pieces of fish and scallop on top of the rice.
  5. Sprinkle some nori on one side of the rice bowls and then the sesame seeds as garnish if desire.
  6. Add a bit of wasabi to both rice bowls and serve immediately with some soy sauce on a small dish.
  7. Serve with green tea and enjoy with some cold/ hot sake if you like.



  • English –> Japanese: salmon (sake); tuna (maguro); yellowtail (hamachi); scallop (hotate)
  • You can also add some thinly strips of cucumber as well