- 4 cups Dashi, recipe follows
- 1/4 cup soy sauce, more to taste
- 1/4 cup mirin, boiled for 2 minutes, more to taste
- Bottled yuzu juice, to taste
- 8 botan ebi, peeled, heads removed and reserved
- Cornstarch, for dredging the heads
- Soybean oil, for frying
- Daikon sprouts, for garnish
- Julienned radishes, for garnish
- Fresh lemon juice, for garnish
- Salt and freshly ground pepper
- Kombu, julienned, for garnish
- 8 pieces west coast uni
- Shiso leaf, cut in 1/3-inch squares, for garnish
- Fat choy, reconstituted in water until soft, for garnish
- Finely julienned scallion greens, for garnish
- Aka tosaka, rinsed thoroughly
- 8 1/4-inch thick slices sashimi-quality sea scallop
- Grated wasabi, for garnish (fresh preferable, but frozen okay)
Dredge the botan ebi heads in cornstarch. Add enough soybean oil to a skillet to come about 1-inch up the sides and heat the oil until it's hot. Add the botan ebi heads and fry until golden. Transfer to a plate and set aside.
Combine the daikon sprouts and radish in a small bowl and toss with lemon juice, salt, and pepper, to taste. Divide the dashi mixture evenly among 8 soup plates. Garnish each bowl with a pinch of kombu, topped with a piece of uni, and then a pinch of shiso. Then make another pile of fat choy topped with 1 botan ebi and a fried botan ebi head. Add a few drops of yuzu juice on top and a pinch of scallion julienne. Make another pile with a little aka tosaka, topped with a slice of scallop, a dab of wasabi, and a bit of the daikon sprouts salad.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.