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Hotate, or giant scallops from Hokkaido, is one of the exquisite ingredients from the sea that Japanese restaurants must have. Scallops live on a mixture of sandy and muddy seabeds at depths of about 20-30 meters in cold waters. Characterized by their large size, thick body, and smooth orange-brown shell, Hokkaido scallops come in various sizes, with meat ranging from small to large.
Packed with protein, calcium, vitamin B1, and iron, Hokkaido scallops are a nutritious choice. Furthermore, these giant scallops are an excellent option for those on a diet, as they are low in calories but high in protein and essential vitamins and minerals. For sushi lovers, pickled Hotate offers a delightful and refreshing taste experience.
Ingredients and Materials
- 1 cup of water
- 1 cup of soy sauce (Korean or Japanese soy sauce)
- 2 tablespoons of mirin
- 2 tablespoons of fish sauce
- 5 tablespoons of sugar
- Red apple
- Fresh chili, garlic, spring onions, and sesame seeds (to taste)
Instructions for Making Korean Soy Sauce Pickling Liquid
- In a pot, turn on the stove to medium heat and add the soy sauce and water.
- Add the fish sauce, mirin, and sugar, then slice the red apple and add it for aroma. Boil the mixture until it reaches a rolling boil, then remove the pot from the heat.
- Let the pickling liquid cool to room temperature, then add chili, garlic, and spring onions to taste. It is now ready to be used for pickling fresh seafood.
Note: The prepared pickling liquid can be stored in a bottle in the refrigerator for up to 2 weeks (without adding garlic, chili, and spring onions).