Dried scallop are neutral in nature and have a slightly sweet and salty taste, a strong aroma, and a delicious flavor. They can be served in dishes or as an ingredient in soup. It is a healthy food suitable for all ages and genders, all year round.
Dried scallop adductor muscles are dried foods made by boiling them in salt water before drying. The drying process condenses their components, making them low in fat and high in protein. They can be stored for quite a long time.
Dried adductor muscle, which has been sold at high prices since the Edo period, was considered an important export product for Hokkaido. At that time, dried adductor muscle produced in Hokkaido was transported to Dejima in Nagasaki, from where it was shipped to major Chinese ports.
Dried scallops, hotate bushi, are eaten in Japan as they are, as an appetizer or as an accompaniment to alcoholic beverages. Rich broth obtained by soaking dried scallops in water overnight is used in various dishes, such as ramen, takikomi gohan (rice cooked with various ingredients), soups, and boiled dishes.
Softened scallops are eaten as they are and are also used in various Japanese and Western dishes, including salads and gyoza.
White powder often appears on the surface of dried scallops and sticks to the surface. This powder may come from salt deposits on the surface, amino acids contained in the scallop, or the activity of microorganisms such as mold.
Fresh scallops contain about 20% protein, and when dried, this percentage increases to about 65%, making them a protein-rich food with very high nutritional value.
Scallop are rich in umami-forming amino acids such as glycine, alanine, glutamic acid, and inosinic acid. They also contain various other useful nutrients.
It should be noted that these dried scallops have also been used for a long time as an ingredient in Chinese medicine because they are rich in taurine (taurine is reputed to improve liver function and reduce symptoms such as fatty liver, high blood pressure, high cholesterol, hyperglycemia, loss of visual acuity, fatigue, and hangovers), potassium (which maintains osmotic pressure and moisture inside and outside cells and eliminates excess moisture and sodium from the body, reducing swelling and preventing high blood pressure), zinc (zinc helps prevent taste disorders. It also stimulates the metabolism of the entire body. It is essential for child development and has beneficial effects on the skin and hair thanks to its stimulation of skin and hair metabolism),
vitamins B12 and folic acid (vitamin B12 and folic acid prevent anemia).
How to prepare dried scallops before cooking?
Soak dried scallops in clean water for about 1 hour to soften them by absorbing the water.
Rinse and gently clean dried scallops and remove any old muscles from the edges of the shells. Place them in a large bowl and add an appropriate amount of sliced ginger, shallots, and clean water.
Steam over high heat for about 30 minutes.
Soaking water can be saved to use as a base for cooking or broth.
