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Scallops & Mushrooms in Miso-Butter Sauce

Rich and savory "izakaya" style dish


Donabe steam-roaster, "Tochinsai" (large)


2-3 as part of a multi-course meal


  • 4 jumbo scallops, sliced into half horizontally
  • salt and pepper
  • 1/2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon minced ginger
  • 1 1/2 cups (360 ml) mixed mushrooms (such as shiitake, shimeji, eryingi), cut into small size
Yuzu-miso sauce
  • 3 tablespoons sake
  • 2 tablespoons mirin
  • 1 teaspoons raw brown sugar
  • 1/2 teaspoon minced yuzu rind (can be substituted with lemon rind)
  • 1/2 tablespoon unsalted butter
  • some minced scallion for garnish


  1. Season both sides of sliced scallops with salt and pepper. In a small bowl, combine the ingredients for the yuzu-miso sauce. Set aside.
  2. Heat the oil in the skillet of "Tochinsai" over medium-high heat. Add the scallops and cook both sides until light golden (don’t cook them through). Transfer the scallops to a plate.
  3. Turn down the heat to medium. Add the garlic and ginger and sauté until aromatic (about 1 minute).
  4. Add the mushrooms and sauté for a minute. Add the scallops back and spread over the mushrooms.
  5. Pour the yuzu-miso sauce over. Place the butter in the center.
  6. Cover and let them cook for 2-3 minutes or until everything is cooked through. Stir.
  7. Remove from the heat. Uncover and sprinkle some scallion for garnish. Serve immediately.

After scallops are sautéed, mushrooms are sautéed with ginger and garlic.


Finish with yuzu-miso sauce and butter. Once everything is cooked, stir and garnish with scallion.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml