World Gourmet Summit 2003
Culinary Masterclasses
 
The Cuisine of
Allan Koh
KOKO Restaurant, Melbourne, Australia
 
Hotate Mushi Steamed Scallops on Somen Noodles with Japanese Herb Vinaigrette

  Serves 4
  Ingredients
   
 
12

30g		 Scallops :
fresh scallops in ½ shell (Coffin Bay, Tasmanian or Hervey Bay)
somen noodles, boiled
   

10
1 bunch
1
100ml
100g
100ml
100ml
50ml		 Japanese herb vinaigrette :
limes, for zest and juice
shiso leaves, finely chopped
fresh chilli, finely chopped
champagne vinegar
caster sugar
usukuchi shoyu (light soy sauce)
mirin(sweet Japanese cooking wine)
light olive oil
   

12		 Garnish :
shisho leaves
   
   
   
   

Method

For the scallops: Shell the scallops and clean out roe and other impurities under running water. Scrub and reserve the scallop shells.

Cook the somen noodles in boiling water until soft. Rinse and cool under running water. Drain in a colander. Place a small bundle of noodles in each scallop shell and top with scallop. Place in a steamer or bamboo basket for 3 minutes, then remove and drain excessive liquid.

For the vinaigrette: Mix thoroughly all ingredients and spoon over the scallops.

Serving

Place a layer of rock salt on a rectangular Japanese plate. Arrange the cooked scallops on top of the rock salt and garnish with a shiso leaf.