Tidal Pool

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Directions 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...


  • 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

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