Japanese Sake and Scallop Chowder with Burdock Root
A silky, umami-forward chowder that marries Japanese tradition with Western technique. Fresh scallops poach gently in sake-infused dashi with earthy burdock root, while a touch of cream and miso add body and depth. Sweet snow peas and a whisper of yuzu bring brightness to each spoonful.
- Prep
- 20 min
- Cook
- 25 min
- Wait
- 5 min
- Total
- 50 min
- Makes
- 4 servings (about 6 cups)
Steps
Before you start
- Pat the scallops dry with paper towels at least 15 minutes before cooking so they brown properly
- Prepare all vegetables (julienne burdock, slice scallions, blanch snow peas) before you start cooking
- If using dashi powder or concentrate, make sure it's unsalted; you'll adjust seasoning at the end
- Have miso paste, sake, and yuzu juice measured out—timing moves quickly once the pot is hot
Heat stock and sake
- Pour the dashi into a large heavy-bottomed pot (4 qt / 3.8 L) and set over medium-high heat.
- Add the cold sake.
- Bring to a gentle simmer—you want wisps of steam, not a rolling boil.
- This takes about 5–7 minutes.
- The alcohol will begin to cook off, leaving behind a subtle, clean flavor.
- Skim any foam that rises to the surface with a spoon.
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Ready when: Gentle steam rising, no vigorous bubbles
Tip: Do not use cooking sake (aji-sake)—it contains added salt and sweetener. Cold sake will temper the broth slightly and help it come to temperature evenly.
Toast shallots, add burdock
- Meanwhile, melt the butter in the pot over the simmering broth by tilting it so a piece slides in.
- Once melted, add the minced shallots (from the center of the pot, not the edges—they cook gently).
- Stir and let them soften for 1 minute.
- Add the prepared burdock root matchsticks.
- Stir gently once or twice.
- The burdock will begin to release its earthy flavor into the broth.
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Ready when: Shallots are translucent; burdock looks tender when pierced with a fork
Tip: Stir the burdock gently so it doesn't break apart. Rinsing it before adding removes excess starch and prevents the broth from becoming cloudy.
Simmer burdock until tender
- Reduce the heat to medium and let the burdock simmer in the broth for 10 minutes, stirring occasionally.
- It will soften and lose its bitter edge, becoming subtly sweet.
- The broth will deepen in color as the burdock's sugars release.
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Ready when: Burdock is tender enough to cut with a spoon; broth tastes earthy and slightly sweet
Tip: Do not cover the pot—you want to maintain a gentle, steady simmer, not steam.
Whisk in miso paste
- In a small bowl, whisk the white miso paste with a ladle (about 1 cup / 240 ml) of the hot broth until the miso is completely dissolved and smooth, with no lumps.
- Carefully pour this mixture back into the pot, stirring constantly.
- Whisk the cold cream into the miso-broth mixture.
- The broth will turn pale, creamy, and fragrant.
- Keep the heat at medium.
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Ready when: Miso is fully dissolved; no lumps visible; broth is silky and pale
Tip: Never add miso directly to boiling broth—the high heat damages the beneficial probiotics and can cause graininess. Tempering it first ensures smoothness.
Season and adjust broth
- Taste the broth on a spoon.
- Add a tiny pinch of fine sea salt and a whisper of white pepper.
- The flavor should be clean, deep, and balanced—not fishy, but umami-rich.
- Add the yuzu juice (or lemon) a few drops at a time, tasting after each addition.
- You want a subtle brightness, not sourness.
- Stir well.
- The broth is now ready for the scallops.
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Ready when: Flavors are balanced and bright; no harsh edges
Tip: Season conservatively—you can always add more, but you cannot remove salt or acid. Miso is already salty, so taste before adding more.
Pat and season scallops
- While the broth is being seasoned, pat the scallops dry once more with fresh paper towels—this is essential for a good sear.
- Season both sides lightly with salt and white pepper.
- Gently separate any scallops that are stuck together.
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Ready when: Scallops are dry and evenly seasoned
Tip: Moisture is the enemy of browning. Pat them aggressively. If they release liquid again, pat once more.
Poach scallops gently
- Return the broth to a bare simmer over medium heat (small, occasional bubbles at the edges, not the center).
- Gently lay the scallops into the broth, spacing them so they do not touch.
- They will sink at first, then float slightly as they cook.
- Do not stir.
- Poach for 4–5 minutes, depending on their size (a 1.5-inch / 4 cm scallop needs closer to 4 minutes; a 2-inch / 5 cm scallop needs 5).
- The internal temperature should reach 120°F (49°C) at the center.
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Ready when: Scallops are opaque throughout and feel just firm to a gentle poke; internal temperature is 120°F (49°C)
Tip: Overcooked scallops become rubbery and tough. Keep the heat low and watch carefully. If your broth boils hard, the scallops will toughen. Better to err on the side of undercooking by 30 seconds—carryover heat will finish them.
Add snow peas and scallions
- With a slotted spoon or fish spatula, very gently transfer the poached scallops to a clean bowl.
- They are delicate now.
- Add the blanched snow peas and the white and pale green parts of the scallions to the broth.
- Stir very gently and heat through for 30 seconds over medium heat, then remove from the heat.
- Taste once more and adjust salt and citrus if needed.
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Ready when: Snow peas are tender-crisp; broth is hot throughout
Tip: Do not simmer the snow peas long—they should remain bright green and slightly crisp. The blanching step before the recipe cooks them most of the way, so they just need reheating here.
Finish and serve
- Ladle the broth with burdock and snow peas into four warm bowls.
- Gently nestle 3–4 poached scallops into each bowl.
- Scatter the dark green scallion tops over the surface.
- If using nori, crumble or slice it fine and scatter over the top.
- If using shichimi togarashi, add a tiny pinch to each bowl.
- Serve immediately while the broth is hot and the scallops are still warm.
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Ready when: Bowls are filled, garnish is in place, steam is rising
Tip: Serve in preheated bowls so the chowder stays hot longer. A small wooden spoon or renge (Japanese soup spoon) is traditional and makes it easier to eat the broth and solids together.
Good to know
Tips
- Buy the largest, driest sea scallops you can find—labeled 'dry' or 'dry-packed,' never wet-packed or treated with sodium tripolyphosphate (STP). These are sweeter and have better texture. Plan for 3–4 large scallops (about 1.5–2 inches / 4–5 cm) per person.
- Burdock root is sold fresh year-round in most Japanese and Asian markets, usually pre-cut into pieces or whole. If whole, choose firm ones with no soft spots or mold. Once cut, it oxidizes quickly, so either buy it pre-cut or cut it just before cooking. Rinsing removes surface starch and prevents browning.
- Make your own dashi if you have kombu and bonito flakes—it takes 10 minutes and tastes incomparably better. If using instant dashi, dissolve it in cold water first, then heat. Do not use dashi that includes salt; the miso will provide enough.
- Snow peas taste best when blanched ahead and chilled, then reheated gently in the broth. This preserves their snap and bright color. If you cannot find snow peas, use snap peas or thin young carrot batons.
Make ahead
You can make the dashi, peel and slice the burdock, blanch the snow peas, and prep the scallions up to 8 hours ahead. Store the burdock in cold water in the fridge (change the water every 2 hours to prevent browning). Keep the blanched snow peas in an airtight container. Do not cook the scallops or assemble the chowder until just before serving—the scallops must be fresh and tender.
Storage & reheating
This chowder is best served immediately after assembly. If leftovers remain, refrigerate the broth (without scallops) in an airtight container for up to 2 days. Reheat gently over medium-low heat, stirring often, without boiling. Leftover poached scallops can be refrigerated separately for 1 day and reheated by placing them in warm broth for 30 seconds. Do not freeze the finished chowder—the cream can separate and the scallops toughen.
Substitutions
- fresh yuzu juice (or fresh lemon juice) → fresh lemon juice or lime juice. Yuzu has a delicate, floral acidity. Lemon is brighter and more assertive; use about 1 teaspoon first, then taste and add more if needed. Lime adds a grassy edge.
- white miso paste (shiro miso) → red (aka) miso or chickpea miso. Red miso is deeper and saltier; use only 1.5 tablespoons and taste as you go. Chickpea miso is earthier and less salty; use the full 2 tablespoons. Both will shift the color and flavor profile slightly toward deeper, earthier notes.
- fresh burdock root (gobo), firm and unblemished → parsnip (peeled and julienned) or celeriac (celery root). Parsnip is sweeter and more delicate than burdock; celeriac is earthier and slightly peppery. Both work well in the same quantity. Reduce cooking time for parsnip by 2 minutes.
- heavy cream, cold → crème fraîche or sour cream mixed with a splash of whole milk. Both will add tanginess. Use the same volume but mix sour cream with 1 tablespoon of whole milk to thin it. Avoid whisking vigorously, which can cause curdling.
