Teriyaki Hotate & Shishito Peppers

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This teriyaki hotate & shishito peppers is a super quick and easy recipe. The active cooking time on the stove is under 8 minutes. I used boiled hotate (Japanese scallops), hence the short cooking time on the stove. Despite the ease of making this recipe, it was deliciously savoury and satisfying.

I served this dish with:

• Korean Spicy Cucumber Salad
• Japanese Multigrain Rice

More Teriyaki Recipes:

• Teriyaki Salmon & Scallions
• Teriyaki Tofu Steak
• Teriyaki Tofu Spring Rolls

INGREDIENTS

1) Boiled Hotate (Japanese scallops)

Choose large hotate (scallops) if possible as they will shrink slightly during cooking. If using frozen (pictured), thaw before use. Boiled hotate can be bought in the frozen state, or thawed and ready-to-eat at Japanese supermarket deli section.

2) Shishito Peppers (Japanese mild chilli peppers)

Shishito peppers are the Japanese variety of chilli peppers. They are mild with little or no heat, and they can be cooked and eaten wholly without de-seeding. I bought them out of curiosity at Donki. I do find them expensive though (the small punnet as pictured cost $3.90). Check out the following cheaper and more accessible substitution for these peppers.

Ingredients Substitution

• one bell pepper (capsicum) – cored and cut to wedges; or
• any variety of local chilli peppers (example jalapeño); or
• any vegetables that cook in about 4 minutes – such as broccoli florets or scallions (white portion); or
• you may also omit the vegetables and double the amount of hotate scallops.

3) Teriyaki sauce with less soy sauce

• Base teriyaki sauce: soy sauce, mirin, sake and sugar. In this recipe, there was much lesser soy sauce compared to a typical teriyaki sauce. Otherwise, the hotate will turn out overly salty.
• Optional: garlic & ginger pastes (or freshly minced).
• I made the sauce directly in the pan so this recipe is very convenient.

STEP-BY-STEP PHOTOS

HOW TO COOK TERIYAKI HOTATE & SHISHITO PEPPERS:

1. Make teriyaki sauce by adding the sauce ingredients in the pan. Boil briefly to mix well and ensure that the sugar is dissolved. Season to taste – add more soy sauce (if not salty enough) or water (if too salty). Bring to a low simmer.
2. Add hotate and shishito peppers one layer in a fitting pan (I am using a 20-cm pan). Simmer for 4 minutes covered, turning each ingredient with chopsticks during halfway point.
3. Thicken with cornstarch slurry and this dish is done!

This was my teriyaki scallops & shishito peppers straight in the pan.

If you plate this dish, I recommend serving teriyaki sauce on the side as the gravy is good with rice!