James Martin serves up a tasty Japanese dish containing scallops with deep-fried pork belly on udon noodles with a yuzu and wasabi mayonnaise on James Martin’s Saturday Morning.

The ingredients are: 12 large scallops, Pork belly joint (approximately 850g), 200g red miso paste, 1 medium chilli, thinly sliced, 3 cloves garlic, peeled and thinly sliced, 50g peeled, sliced fresh ginger, 1 egg beaten, Plain flour, Japan panko breadcrumbs, 100g good quality mayonnaise, 5g approx. wasabi, Yuzu juice (to taste), 1 x pack udon noodles, cooked in boiling water for 9 – 10 minutes and drained, Yakitori, 3 bulbs of lotus root and Japanese Micro herbs to garnish.

See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.