Spicy Rock Shrimp with Preserved Vegetables and Toasted Couscous

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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