Tidal Pool

2017-02-04
  • Yield : 8 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 40m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Truffled Fillet of Beef Sandwiches

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Mini Egg Salad Sandwiches

  • Spicy Pork Ribs

Ingredients

  • 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)
  • 2 (4-inch) squares kombu
  • 16 cups cold water
  • 3 cups bonito flakes

Method

Step 1

In a medium bowl, whisk together the Dashi, soy sauce, mirin, and yuzu. Taste and add more soy sauce, mirin, and yuzu as needed. Refrigerate until cold.

Step 2

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.

Step 3

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.

Step 4

Rinse the kombu in cold water. Put the kombu in a stockpot with the water. Bring to a boil. Turn off the heat and add the bonito flakes. Let steep for 15 minutes and then strain through cheesecloth.

Step 5

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.

Leave a Reply

Your email address will not be published. Required fields are marked *