Honteri & Truffle Marinated Scallops Recipe

Season Rice

• 250g Sushi Rice
• 150ml Mizkan Shiragiku
• 60g White Sugar
• 15g Salt

Asparagus in Honteri, Mustard & Wasabi Dressing

• 6 Asparagus Spears
• 50g Mizkan Honteri
• 1 tbsp Djion Mustard
• 1 tsp Wasabi
• 3 tbsp Sesame Oil
• 2 tbsp Mizkan Shiragiku

Ponzu

• ½ cup/ 115ml Soy
• ¼ cup/ 60ml Lemon Juice
• ¼ cup/ 60ml Yuzu Juice
• 2 tbsp Mizkan Honteri
• 1 piece Kombu

Dill Truffle Oil

• 2 tbsp Truffle Oil
• 50ml Rapeseed Oil
• 1 bunch Dill (stems removed)

Carrot Flowers

• 1 Red Carrot
• 1 Purple Carrot

Pickle Liquor

• 25ml Mizkan Honteri
• 50ml Mizkan Shiragiku
• 100ml Boiling Water

Honteri Rhubarb

• 100g Rhubarb
• 4 tbsp Mizkan Honteri

Honteri dressed Scallop

• 4 Scallops
• 1 tbsp Mizkan Honteri
• 1 Lemon Zest

Garnish

• Dill Fronds

The rice

1. Wash the rice until the rice starch is removed. Add the water and cook in a rice cooker. Season with Shiragiku, sugar and salt and keep at room temperature. Discover our guide on how to make sushi rice.

The ponzu

1. Mix the all the ingredients for the ponzu and allow to marinate at room temperature for 1-3 days

Dill truffle oil

1. Blend the dill with both oils in a high power blender and strain in a fine sieve without pushing the dill through the sieve.

Honteri dressed scallops

1. Prepare the scallops and slice scallop into 2cm pieces marinate in honteri and lemon zest, ideally 30 seconds before serving for optimum freshness.

Asparagus in honteri, mustard & wasabi dressing

1. Prepare the asparagus and blanch for 2 mins and reserve in ice water. Mix the rest of the ingredients for the dressing and marinate toss around the asparagus.

Pickled carrot flowers

1. Slice the different carrot into 5mm discs and cut out using a flower cutter. Mix the pickle liquor ingredients and pour over the red and purple carrot flowers in separate bowls.

Honteri rhubarb

1. Marinate the rhubarb in Honteri and cook for 3 minutes, allow to cool.

The presentation

1. To dress, fill a bowl two-thirds the way with rice. Working around the rice, add the asparagus and scallops, and season with the ponzu and the dill truffle oil. Then add the pickled red and purple carrot flowers, Honteri marinated rhubarb and garnish with dill fronds.