Authentic home cooking from Japan, with US measurements. 
Teriyaki Baby Scallops for Osechi
Cute baby scallops for osechi or bento boxes~♥
They may be small, but they pack a flavorful punch!
Ready in about 5 minutes, so it's super easy♪
About this recipe
I made this using our family's teriyaki simmering sauce for osechi. It's so easy to make, I decided to share it.
Teriyaki Baby Scallops for Osechi
Cute baby scallops for osechi or bento boxes~♥
They may be small, but they pack a flavorful punch!
Ready in about 5 minutes, so it's super easy♪
About this recipe
I made this using our family's teriyaki simmering sauce for osechi. It's so easy to make, I decided to share it.
Open in Cookpad AppSteps
- 1
Prepare the baby scallops. If using steamed or boiled, they're ready to go. If raw, blanch them quickly in boiling water with a pinch of salt, then remove immediately. You can also rinse them.
- 2
Since the scallops are small, use a small pot or pan. Add all the seasonings and bring to a boil to evaporate the alcohol in the sake and mirin.
- 3
Boil the seasonings for about 1 1/2 minutes, then add the scallops. Bring to a boil again, then reduce the heat slightly, but keep it bubbling. Simmer while gently shaking the pot to coat the scallops.
- 4
Stop cooking when there's a little sauce left. It's done! Avoid using chopsticks to stir, as it may break the scallops. Instead, gently shake the pot. Do not simmer until the sauce is completely gone.
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