All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Hotate to komatsuna no karamiae / scallops and komatsuna in spicy sauce

3 scallops
Half bunch komatsuna
1 knob ginger

For dressing
1/2 tsp tobanjan
1/2 tbsp soy sauce
1/2 tbsp sake
1/4 tsp sugar
1 tbsp oil (not in photo)
1/2 tbsp sesame oil (not in photo)


Horizontally slice each scallop into two pieces.

Blanch komatsuna and cut into 4-5 cm length.

Julienne ginger.


Put komatsuna and ginger in a bowl.


Heat oil and saute scallops.

If scallops are fresh, boil scallops (with 1 tbsp sake in water) or sprinkle 1 tbsp sake and microwave.

When scallops are done, transfer to the vegetable bowl.


Make dressing.

Add sesame oil to the same frying pan.
(If scallops are boiled or microwaved, put 1/2 tbsp oil and 1/2 to 1 tbsp sesame oil.) 

Put tobanjan and saute.
When tobanjan starts to give off an aroma, add soy sauce.

When soy sauce boils, add sugar and sake.

When sugar dissolves, immediately pour over scallops and vegetables.


Mix quickly, and serve.

  • Green leafy vegetables with firmer stems (chingensai baby bok choy, nanohana field mustard, gailan Chinese broccoli), asparagus and broccoli work great. Also works great with  fresh salad greens (without blanching).

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