Friday, April 6, 2012

50 Women Game Changers in Food - #42 Harumi Kurihara - Scallop Sauté with Miso Sauce - Hotate no Sauté Miso Sauce



From the kitchen of One Perfect Bite...In culinary circles, Harumi Kurihara is known as the Japanese Martha Stewart. She certainly is as prolific and the scope of her operations is large given the size of her country. Her business acumen and culinary skills have earned her a well-deserved slot on the Gourmet Live list of 50 Women Game Changers in Food. She is one of the best known food writers in Japan and over the course of her career she has published 115 cookbooks and is credited with 4,000 original recipes. A complete list of the books she has authored can be found, here. The recipes she develops are meant for the Japanese housewife and her business empire is also designed to provide goods and services that meet their needs. In addition to writing, she appears on television and operates 55 stores and 13 restaurants throughout Japan. This dynamo was born in 1947 and learned to cook by osmosis in her mother's kitchen. Like so many other of the women we've featured these past months, there was not an original intent to cook or write. She married a TV newscaster and often entertained his colleagues who became enchanted with her cooking. Her first job in the TV industry was as an assistant to the host of a cooking show. Six years later she published her first book. She says that that book and the others that followed it, were motivated by her love of family and her wish to make delicious food for them. As her reputation grew, she began to publish a lifestyle magazine that features many of her designs and that venture has also been successful. Her first English cookbook, Harumi's Japanese Cooking, was published several years ago. The recipe I am featuring comes from that book. In Japan, this dish would be served as an appetizer, rather than a main course. It is delicious, but I would recommend you use a white or yellow miso, rather than a red to prepare it. Red miso will overpower the inherent sweetness of the scallops. It is also important that the scallops be dry when they are put into the frying pan. I hope you will give this dish a try. Here's the recipe.

Scallop Saute with Miso Sauce...from the kitchen of One Perfect Bite courtesy of Harumi Kurihara.

Ingredients:
8 oz. very fresh scallops
salt and pepper
1 clove garlic, crushed
all-purpose flour — to dust the scallops
1-2 tablespoons sunflower or vegetable oil
2 tablespoons dry sherry
2 tablespoons white or yellow miso
1 tablespoon mirin
1 teaspoon soy sauce
1 teaspoon granulated sugar
1-2 tablespoons water
1/2 tablespoon whole-grain mustard
2 tablespoons heavy cream
small bunch watercress
freshly grated Parmesan cheese to taste

Directions:
1) Season scallops with salt, pepper, and garlic and then lightly dust with flour.
2) Heat oil in a small frying pan. Briefly fry both sides of the scallops until seared on the outside, but still rare in the middle.
3) Take pan off heat and remove scallops. Add dry sherry and then miso, mirin, soy sauce, sugar, and water to pan and stir. Return to heat and bring to a boil. Stir and remove pan from heat. Mix in mustard and heavy cream.
4) Tear leaves off watercress and arrange on a large plate. Chop stems finely and set aside as a garnish. Place scallops on bed of watercress leaves, pour hot sauce over, and garnish with finely chopped watercress stems. Sprinkle with Parmesan cheese and serve. Yield: 4 servings.

The following bloggers are also featuring the recipes of Harumi Kurihara today. I hope you'll pay them all a visit. They are great cooks who have wonderful blogs.

Val - More Than Burnt Toast, Taryn - Have Kitchen Will Feed, Susan - The Spice Garden
Heather - girlichef, Miranda - Mangoes and Chutney, Amrita - Beetles Kitchen Escapades
Mary - One Perfect Bite, Sue - The View from Great Island, Barbara - Movable Feasts
Linda A - There and Back Again, Nancy - Picadillo, Mireya - My Healthy Eating Habits
Veronica - My Catholic Kitchen, Annie - Most Lovely Things, Jeanette - Healthy Living
Claudia - Journey of an Italian Cook, Alyce - More Time at the Table
Kathy - Bakeaway with Me, Martha - Simple Nourished Living, Jill - Saucy Cooks

Next week we will highlight the career and recipes of April Bloomfield. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, April 9th.

29 comments:

BeetleBuggy said...

I've never worked with scallops before and I'm getting more and more interested in it though. This dish sounds wonderful. Japanese food really has a lovely charm in the flavors it brings together. Great story on Harumi too! I'm enjoying both Elizabeth Andoh and Harumi coming one after the other.

Ginny said...

I have never seen scallops looking like this before, just mouth watering!

tandysinclair.com said...

I love this series, and cannot believe it is so close to coming to an end.

Tanna at The Brick Street Bungalow said...

I'm always amazed at the scope of these women's influence (hence the title Top 50 Game Changers) and energy! I get worn out with my tiny sphere of influence! LOL!

These scallops look delicious! blessings ~ tanna

Blond Duck said...

I love reading about these women!

Sue/the view from great island said...

These look so delicious, for some reason I don't ever buy scallops, even though I love them. I'm interested to see that this miso sauce is very different from the one in my recipe, and there's that Parmesan cheese, what an 'out in left field' ingredient!

Jenn said...

Mary, you made those scallops look amazing! And the flavors... Oh, yes, the flavors, I just know these would be hard to pass up! Have a great day.. and Happy Easter!

bellini said...

These look so delicious Mary. Who knew she created so many cookbooks and recipes for inspiration.

From the Kitchen said...

Our food scientist son is here for Easter and we were just discussing scallops--again! Now i have another recipe for my scallop file. Just have to find the scallops.
Apparently the season is starting out slow this year.

Best,
Bonnie

The Café Sucré Farine said...

This sounds wonderful and I love the photo with the golden Scallops and the deep green, so pretty!

Epicurea said...

beautiful scallop recipe and beautiful story!

Jill~a SaucyCook said...

First of all Mary, thank you so much for creating and spearheading this group. Even though I only joined for the tail end I have already learned so much.
These scallops look and sound fabulous. I am intrigued by the sherry and mustard included in the recipe with miso and mirin. It almost seems like a Japanese/French fusion.

Suzie said...

I just bought scallops last weekend and didn't know what I was going to do with them. Well, I do now :) This sounds terrific and so simple too.

Heather @girlichef.com said...

Oh, I love this. A delicious, quick, and flavorful meal - nice pick! =)

Jeanette said...

I really enjoyed learning more about Harumi. I had never heard of her before, but wow, she has accomplished a lot!

Susan Lindquist said...

These scallops look wonderful ... but what an interesting list of ingredients! Miso and Parmesan, huh?

I'm sorry to not be participating this week, Mary ... life has gotten complicated here in the spice garden. I may be out of commission for another week or two ... but I will be reading all the posts!

ImSoVintage said...

The one thing I really miss about living on the coast is the fresh scallops. These sound wonderful.
Laura

mia xara said...

Very interesting and original recipe,Harumi must be a very interesting lady,judging by her status in her country..Have a great weekend,XO

France@beyondthepeel said...

What a fab excuse to get more miso into my diet! Love miso.

Claudia said...

East does meet West in this dish - the sauce is intriguing. And have been meaning to experiment more with miso. The dish looks perfect for spring. Have a beautiful holiday weekend.

Rose said...

This series looks really interesting and I'm looking forward to reading more.

Mireya @myhealthyeatinghabits said...

These scallops sound absolutely wonderful. I'm bookmarking this one. I've really enjoyed Hurami's recipes; they're so simple and yummy!

Mireya @myhealthyeatinghabits said...

These scallops sound absolutely wonderful. I'm bookmarking this one. I've really enjoyed Hurami's recipes; they're so simple and yummy!

Foodycat said...

I love Harumi's Japanese Cooking. So many interesting little insights into the way Japanese cuisine works! I've not tried this dish from the book, but I will now!

My Little Space said...

Oh thanks so much for introducing her to my life. I think it going to be fun reading her work.
Krisyt

whilehewasout said...

I really enjoy browsing your blog thus let me present you with the Versatile Blogger Award! http://whilehewasout.wordpress.com/2012/04/06/1019/

Miranda said...

Love the way yours came out Mary. I will try this recipe again using the sea scallops as well.

Joanne said...

Harumi sounds like she's quite the force to be reckoned with! I can't believe i've never encountered her dishes before. This looks great!

Martha@simple-nourished-living.com said...

Mary, the scallop recipe you selected looks and sounds delicious. I'm really enjoying being part of this group and learning so much about such interesting women.

Warmly,
Martha

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