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...

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