Hokkai at Home with Mariko

Hokkai at Home with Mariko (42) from The Hague: “A year ago I moved from Japan to the Netherlands for work. From the first moment I felt at home here, but it was difficult to get used to the typical Dutch food. Then my colleagues surprised me with an authentic Japanese dinner, I was incredibly happy, what a pleasure to enjoy real Japanese food in the Netherlands! My colleagues bought their fish at Hokkai Suisan, wherefrom that moment I order the tastiest fish and sashimi every month. ”

How to prepare this dish

Ingredients (for 2 people)

  • Hotate (Scallops)
  • 6 thick bacon stripes
  • 6 toothpicks
  • Salt
  • Pepper
  • Garlic powder
  • Olive oil
  • 125 gr of crème fraiche
  • 1 tablespoon of lemon juice
  • 1 tablespoon of lemon zest
  • Hand full of chopped parsley

Preparation

  1. Defrost the Hotate inside the package in cold water for about 20 minutes.
  2. Take the Hotate out of the package. Dry with a piece of kitchen paper and remove the side muscles.
  3. Pre-heat the oven at 200 ℃.
  4. Season the scallops on both sides with pepper, salt, and garlic powder.
  5. Place the bacon stipes on a line of baking paper and bake in the oven for 3 minutes.
  6. Take the bacon out of the oven and wrap each stripe around one scallop. Secure each piece with a toothpick.
  7. Place the Hotate on a clean line of baking paper. Drizzle some olive oil on top and place in the oven for 4-6 minutes.
  8. Meanwhile, take a small pan and heat up the crème fraiche over low heat. Stir until nice and creamy.
  9. Add the lemon zest, lemon juice, and parsley. You can add some extra olive oil if you like. Stir a couple more times, then take it off the heat and let it cool down.
  10. Place the scallops on a nice plate and pour the sauce on top.

Did you cook with Hokkai just like Mariko? We would like to see your creations as a home chef on social media using the hashtag #hokkaiathome

ど う ぞ 召 し 上 が れ! Enjoy your meal!

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