Scallop Sashimi with Citrus Ponzu

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Kobashira, the prized cylindrical adductor muscle of the scallop, is sliced paper-thin and served raw to showcase its naturally sweet, buttery flavor. This minimalist preparation pairs the pristine seafood with a bright citrus ponzu, fresh wasabi, and crisp daikon for a refreshing taste of coastal Japan.

Nutrition Facts

Per serving (estimated)

• 135 kcalCalories
• 1.5 gFat
• 0.3 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 2 gSugar
• 22 gProtein
• 780 mgSodium
• 420 mgPotassium
• 60 mgCalcium
• 1.2 mgIron
• 8 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the Scallop Sashimi

• 12 large fresh scallop adductor muscles (kobashira), about 400 g total, sushi-grade
• 1 small sheet kombu (dried kelp), wiped with a damp cloth
• 2 cups ice water, for an ice bath
• 1 tsp fine sea salt, optional for a quick cure

For the Citrus Ponzu Dipping Sauce

• 60 ml soy sauce
• 30 ml fresh yuzu juice, or substitute lemon plus a splash of lime
• 15 ml mirin
• 1 tsp rice vinegar
• 1 tsp freshly grated daikon radish
• 1 tsp finely chopped scallion greens

For the Garnish and Accompaniments

• 120 g daikon radish, peeled and cut into fine julienne
• 8 fresh shiso leaves, rinsed and dried
• 1 tsp freshly grated wasabi, plus more to taste
• 1 tbsp finely chopped chives
• 1 tsp yuzu or lemon zest, for finishing

Directions

1. Keep the scallop adductor muscles thoroughly chilled until you are ready to slice; sashimi quality demands pristine freshness and a near-frozen firmness for clean cuts.
2. Rinse the scallops briefly under cold running water, pat them completely dry with paper towels, and remove any small tendon or grit without soaking the flesh.
3. Place a sheet of kombu on a chilled plate, rest the scallops on top, and set them in an ice bath for 10 minutes just until firm but never frozen solid.
4. Using a sharp sashimi knife (yanagiba), slice each scallop horizontally into three or four 3 mm medallions with one smooth draw of the blade, then return the slices to the ice bath to keep them cold.
5. Whisk together the soy sauce, yuzu juice, mirin, rice vinegar, grated daikon, and scallion in a small chilled bowl to build the bright citrus ponzu.
6. On four chilled plates, lay down a small nest of julienned daikon, top with two shiso leaves, and arrange the scallop slices in a single overlapping fan across each leaf.
7. Spoon a tiny dab of fresh wasabi beside each portion, scatter the chives and yuzu zest across the scallops, and remove the kombu just before serving so the kombu does not impart moisture to the fish.
8. Serve immediately with the citrus ponzu in individual dishes on the side, instructing diners to enjoy each delicate slice with a faint brush of sauce and a breath of wasabi.

Cook’s Notes

• Source only sushi-grade or sashimi-grade scallops from a trusted fishmonger; the dish is served raw, so absolute freshness and proper cold-chain handling are non-negotiable.
• Do not over-chill the scallops in the freezer – they should be firm but never frosty, or you will lose the silky, sweet texture that defines kobashira.
• A yanagiba or other long, razor-sharp Japanese slicer is ideal; a dull knife will tear the soft flesh and ruin the clean, glossy presentation.
• Serve the plates slightly chilled to keep the scallops cool while diners enjoy each medallion before they warm and lose their pristine character.
• If yuzu is unavailable, substitute with a 60/40 blend of fresh lemon and lime juice for a similarly bright, citrusy bite in the ponzu.

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