Hotate Mentaiyaki recipe | Hed Chef | The Straits Times
How does one ever tire of grilled scallops lusciously coated in mayonnaise, mentaiko and cheese?
The delicious upside to making your own hotate mentaiyaki is you are in full control of how much mentaiko you wish to add to your scallops.
INGREDIENTS
4 Hokkaido scallops on half shell (620g)
100g Japanese mayonnaise
60g mentaiko
1tbsp freshly squeezed lemon juice
36g grated mozzarella
METHOD
1. Rinse the scallops and place in fridge to dry for an hour. Use kitchen paper to pat dry the scallops to remove excess water.
2. Pre-heat the oven grill to 220 deg C for 10 minutes.
3. In a bowl, add the mayonnaise, mentaiko and lemon juice. Mix well.
4. Place the scallops on a foil-lined baking tray.
5. Divide and spoon the mentaiko mixture among the scallops.
6. Top with the grated mozzarella.
7. Place the scallops in oven and grill for three to four minutes.
8. Remove the scallops from the oven and serve immediately.
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The Straits Times, the English flagship daily of SPH, has been serving readers for more than a century. Launched on July 15, 1845, its comprehensive coverage of world news, East Asian news, Southeast Asian news, home news, sports news, financial news and lifestyle updates makes The Straits Times the most-read newspaper in Singapore.
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Cooking or cookery is the art of preparing food for consumption with the use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions and trends. The way that cooking takes place also depends on the skill and type of training an individual cook has. Cooking can also occur through chemical reactions without the presence of heat, most notably with Ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice. Sushi also uses a similar chemical reaction between fish and the acidic content of rice glazed with vinegar.
Chicken, pork and bacon-wrapped corn cooked in a barbecue smoker
Preparing food with heat or fire is an activity unique to humans, and scientists believe the advent of cooking played an important role in human evolution.[1] Most anthropologists believe that cooking fires first developed around 250,000 years ago. The expansion of agriculture, commerce, trade and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation.[2]
A recipe is a set of instructions that describes how to prepare or make something, especially a culinary dish.
Early examples[edit]
Apicius, De re culinaria, an early collection of recipes.
The earliest known recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia.[1] There are also ancient Egyptian hieroglyphics depicting the preparation of food.[citation needed]
Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, all of them lost.[2]
Roman recipes are known starting in the 2nd century BCE with Cato the Elder's De Agri Cultura. Many other authors of this period described eastern Mediterranean cooking in Greek and in Latin.[2] Some Punic recipes are known in Greek and Latin translation.[2]
The large collection of recipes conventionally entitled 'Apicius' appeared in the 4th or 5th century and is the only more or less complete surviving cookbook from the classical world.[2] It lists the courses served in a meal as 'Gustatio' (appetizer), 'Primae Mensae' (main course) and 'Secundae Mensae' (dessert).[3]
Arabic recipes are documented starting in the 10th century; see al-Warraq and al-Baghdadi.
King Richard II of England commissioned a recipe book called Forme of Cury in 1390,[4] and around the same time another book was published entitled Curye on Inglish.[5] Both books give an impression of how food was prepared and served in the noble classes of England at that time. The luxurious taste of the aristocracy in the Early Modern Period brought with it the start of what can be called the modern recipe book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Many of these manuscripts give very good information and record the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, many of which had been brought back from the Crusades.[6]
Modern recipes and cooking advice[edit]
from Modern Cookery for Private Families by Eliza Acton (London: Longmans, Green, Reader, and Dyer, 1871. p.48.)
With the advent of the printing press in the 16th and 17th centuries, numerous books were written on how to manage households and prepare food. In Holland[7] and England[8] competition grew between the noble families as to who could prepare the most lavish banquet. By the 1660s, cookery had progressed to an art form and good cooks were in demand. Many of them published their own books detailing their recipes in competition with their rivals.[9] Many of these books have now been translated and are available online.[10]
By the 19th century, the Victorian preoccupation for domestic respectability brought about the emergence of cookery writing in its modern form. Although eclipsed in fame and regard by Isabella Beeton, the first modern cookery writer and compiler of recipes for the home was Eliza Acton. Her pioneering cookbook, Modern Cookery for Private Families published in 1845, was aimed at the domestic reader rather than the professional cook or chef. This was an immensely influential book, and it established the format for modern writing about cookery.
The publication introduced the now-universal practice of listing the ingredients and suggested cooking times with each recipe. It included the first recipe for Brussels sprouts.[11] Contemporary chef Delia Smith is quoted as having called Acton the best writer of recipes in the English language.[12] Modern Cookery long survived her, remaining in print until 1914 and available more recently in facsimile reprint.
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