Spicy Rock Shrimp with Preserved Vegetables and Toasted Couscous

Ingredients

• 1 cup bonito flakes
• 8 cups water
• 1/2 pound shiitake mushrooms, julienned
• 1 daikon, peeled and cut into small rounds
• 1/4 cup rice wine vinegar
• 1/4 cup sake
• 1/4 cup mirin
• 1/4 cup soy sauce
• 1/2 teaspoon dashi powder
• 2 tablespoons sugar
• 1 bag Israeli couscous
• 1 bunch scallions, julienned on the bias
• 1 cup fava beans, blanched
• 1/2 pound rock shrimp
• 1 jalapeno, small dice
• 2 ounces fresh ginger, peeled and small dice
• 1 small shallot, diced
• 1/2 teaspoon minced garlic
• Dash cayenne pepper
• Dash sambal olek
• 2 tablespoons hijiki

Directions

BONITO BROTH: Add bonito flakes to the water in a pot and bring to a boil. Take off the flame and let steep for 15 minutes. Strain and reserve.

PRESERVED VEGETABLES: To a pot, add shiitakes, daikon, rice wine vinegar, sake, mirin, soy sauce, dashi and sugar and enough water to cover the vegetables. Bring to a boil and let simmer on a low flame until most of the liquid has evaporated. Remove from the flame and allow to cool.

COUSCOUS: Follow the cooking instructions on the package. To add more flavor, you can boil with vegetable stock.

SPICY ROCK SHRIMP: In a hot saute pan, add a little oil, ginger, shallots, garlic and saute quickly, just to brown the garlic. Add rock shrimp, cayenne, sambal and saute for about 1 minute until the rock shrimp is cooked.

PLATING Bring bonito broth back to a boil, add preserved vegetables, cooked couscous and cooked rock shrimp. Garnish plate with scallions, fava beans and hijiki.

Wine Recommendation: Chateau D'Orschwihr, Gewurztraminer,