I love scallops so much and usually get large-size sashimi grade scallops to eat in so many different ways. One of the regular dishes is this simple miso-based hot pot in a donabe. It’s made so quickly, and the scallops release so much flavors to make the broth taste so rich and wonderful. I like blending two kinds of miso (both available at TOIRO) for extra complexity.
For this recipe, I used Bistro Donabe. Any donabe of medium-size or larger can work.
Servings2 - 3
- 1 1/2 tablespoons miso
- 1 1/2 tablespoons Saikyo miso
- 1 1/2 cup (360 ml) kombu and shiitake dashi or your choice of dashi
- 2 tablespoons sake
- 4 oz (120 g) kabocha, cut into 1/3” (8 mm) thick
- 1 small knob ginger, cut into very fine shreds
- 7 oz (200 g) medium-firm tofu
- 6 oz (180 g) your choice of mushrooms (I used king oyster and enoki mushrooms this time)
- 3 oz (90 g) nira (garlic chives), cut into 2” (5 cm) long (can substitute with other leafy greens)
- 10 oz (300 g) large sashimi-grade scallops
- Shichimi togarashi
- Whisk together both kinds of miso, dashi, and sake until smooth in a bowl. Transfer to a donabe and bring to a simmer over medium-high heat. Add the kabocha, cover with lid and cook for a few minutes.
- Add the ginger, tofu, and mushrooms. Cover again and bring back to a high simmer.
- Add the nira and scallops. Cook until scallops are medium-rare or more (to your taste).
- Serve into individual bowls at a table and sprinkle some shichimi togarashi, if you like.