Tidal Pool Food

TIDAL POOL

Steps:

• 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.
• 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.
• 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.
• 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.