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1
In a medium bowl, whisk together the Dashi, soy sauce, mirin, and yuzu.
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2
Taste and add more soy sauce, mirin, and yuzu as needed.
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3
Refrigerate until cold.
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4
Dredge the botan ebi heads in cornstarch.
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5
Add enough soybean oil to a skillet to come about 1-inch up the sides and heat the oil until it's hot.
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6
Add the botan ebi heads and fry until golden.
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7
Transfer to a plate and set aside.
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8
Combine the daikon sprouts and radish in a small bowl and toss with lemon juice, salt, and pepper, to taste.
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9
Divide the dashi mixture evenly among 8 soup plates.
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10
Garnish each bowl with a pinch of kombu, topped with a piece of uni, and then a pinch of shiso.
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11
Then make another pile of fat choy topped with 1 botan ebi and a fried botan ebi head.
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12
Add a few drops of yuzu juice on top and a pinch of scallion julienne.
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13
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.
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14
Rinse the kombu in cold water.
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15
Put the kombu in a stockpot with the water.
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16
Bring to a boil.
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17
Turn off the heat and add the bonito flakes.
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18
Let steep for 15 minutes and then strain through cheesecloth.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
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.
