How to make Deep-fried Scallops with crispy panko | Japanese Food

This cake is delicious, isn't it? Today, she'll leave her kitchen in search of Japanese specialties, which she'll use to make home dishes that bring out their best qualities. What Japanese delicacies will she come across? Surrounded by the ocean, Japan has had a thriving fishing industry since ancient times. Moe's first stop is the production region of scallops, one of Japan's most sought-after seafood products. This is Kimono Man Moe. There are many good quality and delicious ingredients in Japan. Today, I've come to Hokkaido in northern Japan to find the perfect ingredients for my cooking. Hokkaido is Japan's largest producer of seafood. Moe visits in February, the peak season for scallop harvesting. Hokkaido scallops are famous for their thick, firm adductor muscles and distinct sweetness. Scallops are rich in vitamins, high in protein, and low in fat. They also contain taurine, said to be effective against lifestyle diseases and fatigue, making them delicious and nutritious. Showing Moe and her family around the scallop production site is Tanaka Hiroko, a local tour guide. It takes two to three years for the scallops to reach market size. To produce high-quality scallops, a special step is performed at the one-year mark. I see. The scallops here are cultivated using the ear-hanging method. With this method, the scallops can feed on the rich nutrients in the water. Through this, they develop thick, firm adductor muscles that are tasty and nutritious. The water quality is regularly inspected to ensure food safety. This rope is used from December to March. Once the shells have grown to about 9 cm in diameter, they're harvested, washed, and sorted by size. Now it's time to taste the freshly harvested scallops. I'm surprised! I'll try one. Wow, this is amazing! It's like the scallops you get at a restaurant. It's firm, sweet, and delicious. It's really good. Next, Moe tries her hand at shucking scallops. A local fisherman is here to show her how. Start from where it's a little open. If you shorten it, start from where it's a little open. A little lower. Around there. Oh, I see. And then, start from the back. If you start from this side, it'll come off cleanly. Lift it up. Yes, yes, yes. I see. Good job. Start from the top. If you trim it a little, it'll be easier to get in. It's pretty firm. Yes, yes, yes. It's done. I got it. My first scallop shucking. Moe asks about local cooking methods to get some ideas. How do you usually eat scallops? I either grill or fry them. I see. I also fry them. Fry? Yes, I fry them. With breadcrumbs? Yes, yes, yes. They look delicious! Deep-frying the scallops is said to enhance their umami flavor. It seems Moe has made her choice. She and her family wrap up their tour here with a scallop fishing competition. By seeing what goes into raising high-quality scallops, she's gained a new appreciation for them. Amazing! She's a champion! Congratulations! I've shown you the whole process, from the amount of scallops to where the fishermen ship them. I've never seen so many people working on just one scallop. I'm going to head back to Tokyo and try the recipes my parents taught me. It's time for Moe's Home Cooking! Hi, guys! Welcome to Kimono Mom's Kitchen. I'm Moe, and... Today, we're making delicious scallops! The orange is pretty! The orange is pretty, right? I wonder how it'll turn out. There's a lot of stuff in there. It's pretty! It's pretty, isn't it? It's a lot. It's a lot, isn't it? I've only used the adductor muscles to make the scallops look pretty. It's pretty now. It's done! I'm going to coat it with batter. It's spinning. I've prepared flour, eggs, and breadcrumbs. I'm going to coat the salted scallops with flour. Next, the eggs. Then, I'm going to put them in the breadcrumbs. Su-chan, you're in charge of the breadcrumbs. Okay! I want to hide it more! You want to hide it? I'll do it later. Okay! It's looking good! If you're doing this alone, if the breadcrumbs stick to the breadcrumbs, it'll be messy and difficult. So, with the flour and eggs, do it with one hand, and with the breadcrumbs, do it with your right hand. If you do that, your right hand will always be dry, so it's easier to do. If you have an assistant, leave the breadcrumbs to me. Let's do it. I'm going to mix the batter. You can use any kind of oil, like salad oil, but I'm going to use rice oil today. I like fried food that is crispy, so I'm going to use rice oil. I'm going to fry it. Here I go. It's looking good, isn't it? Su-chan, it looks so good! It goes so well with tartar sauce. It's crispy. I'm going to eat it right away. You're going to eat it right away, aren't you? It's so fresh that you can eat it as sashimi, and it's safe, so if the outside is crispy, it's ready. It's done! The fried scallops are ready! That looks good! In addition to the scallops, Moe will also be cooking another world-famous Japanese delicacy. Today, I'm going to cook a steak using Japanese beef. Look at this beautiful meat. Even Su-chan is impressed. The meat is beautifully marbled. The delicate fat melts in the mouth and has a distinct flavor and aroma. It's a famous specialty refined over decades and raised with pride. I'm going to grill the meat. Here I go. Don't touch the meat. Be patient. Not moving the meat is the key to a flavorful steak. Once both sides are seared, Moe wraps it in foil and lets it rest. As Su-chan dances, the meat finishes up with the residual heat. Wow! It looks good! Wow! It looks good! It's jiggly. It looks jiggly and delicious. The Japanese Wagyu beef steak is ready and a feast for the eyes. I'm going to try the scallop without any sauce. Itadakimasu. Wow! It's very firm. I'm going to take a bite. The meat is very firm. How is it? It's good. I'm going to try the tartar sauce Su-chan made. It goes well. It's good. It's crispy on the outside and juicy on the inside. The Japanese Wagyu beef steak is seared nicely. The meat is very tender and delicious. Just then, another dish finishes cooking. It's rice steamed with the scallop mantle. Itadakimasu. How is it? I can smell the scallop. There's a lot of broth. Moe has another bite of the steak. Itadakimasu. Even though it's just seared with salt and pepper, it's so delicious. It's a delicious dish. It's delicious! The original ingredients are good, so I felt the goodness of the Japanese ingredients. Using safe and delicious Japanese ingredients, Moe will continue to share her hearty and homemade dishes with the world. Why not try making one of these in your home?