Street Food Warms Your Heart: Kuru Kuru Japanese Restaurant at Valley Point - Hotate Mentai Chiizu Yaki (Scallop with Cod Roe and Cheese)

Friday, December 6, 2013

Kuru Kuru Japanese Restaurant at Valley Point - Hotate Mentai Chiizu Yaki (Scallop with Cod Roe and Cheese)

This is the Hotate Mentai Chiizu Yaki (Scallop with Cod Roe and Cheese) found under the YOSHOKU Category in the Ala Carte Menu and the Buffet Menu (comes with Scallop shell) of Kuru Kuru Japanese Restaurant at Valley Point.

How it is done - the Chef uses fresh scallops, roll them in Tempura batter made using Japanese Tempura powder, then deep fried to almost 50% done, then coat the scallops first with Mentai (Cod roe), then in cheese, and bake them in the oven at high heat for 5-10 minutes.

Food Tasting Notes : the scallops are fresh and juicy, the mentai and cheese added gave it a savory cheesy flavor. The cheese wraps the mentai around the scallop and seals the mentai flavor in, giving the otherwise fresh sweet scallop an added savory flavor.