Get this all-star, easy-to-follow Tidal Pool recipe from Food Network
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...
- Yield: 8 servings
- Cooking time: 0 Hour 10 Min
- Publisher: Foodnetwork.com
- 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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