Hokkaido Scallop & Potato Chowder with Miso
A creamy, ocean-fresh chowder inspired by Hokkaido's pristine coastal waters, featuring plump scallops and earthy potatoes simmered in a rich miso broth. This japanese-inspired seafood ready in about 45 minutes pairs patted dry Scallops, diced 1/2-inch Yukon Gold potatoes, white miso Miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, patted dry Scallops
- 1.5 cups, diced 1/2-inch Yukon Gold potatoes
- 3 tbsp, white miso Miso paste
- 1, finely minced Shallot
- 1 strip (2x4 inches) Kombu
- 4 cups Dashi stock
- 1/2 cup Heavy cream
- 2 tbsp Sake
- 2 sheets, thinly sliced Nori strips
Instructions
- Step 1: Simmer kombu in dashi stock for 5 minutes over medium-low heat, then remove kombu and bring to a gentle simmer.
- Step 2: Add potatoes and simmer for 12 minutes until fork-tender, stirring occasionally.
- Step 3: Whisk miso paste into 1/2 cup hot dashi until dissolved, then stir into the pot; simmer 2 minutes until barely bubbling (do not boil).
- Step 4: Add scallops and sake, cooking 3-4 minutes until scallops turn opaque and firm to the touch.
- Step 5: Stir in heavy cream and simmer 1 minute until heated through, then remove from heat.
- Step 6: Garnish with nori strips and serve immediately while piping hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hokkaido Scallop & Potato Chowder with Miso take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hokkaido Scallop & Potato Chowder with Miso?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep patted dry scallops from drying out.
Can I substitute ingredients in Hokkaido Scallop & Potato Chowder with Miso?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hokkaido Scallop & Potato Chowder with Miso for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hokkaido Scallop & Potato Chowder with Miso?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
