Ingredients:
- bottled yuzu juice , to taste
- 8 botan ebi, peeled, heads removed and reserved
- cornstarch , for dredging the heads
- daikon sprouts, for garnish
- julienned radishes, for garnish
- 8 pieces west coast uni
- 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)
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 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.
- Dashi:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.42 Kcal (186 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 5.99mg | 2% | |
| Sodium | 609.59mg | 25% | |
| Potassium | 31.94mg | 1% | |
| Total Carbs | 0.62g | 0% | |
| Sugars | 0.68g | 3% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 6.98g | 14% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 49.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 7.19 Kcal (30 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 0.97mg | 2% | |
| Sodium | 98.62mg | 25% | |
| Potassium | 5.17mg | 1% | |
| Total Carbs | 0.1g | 0% | |
| Sugars | 0.11g | 3% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 1.13g | 14% | |
| Calcium | 8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Udon Soup with Shrimp
Sheets kombu (kelp), Cold water and 9 more.. -
Honey Ginger Teriyaki Salmon
Soy sauce, Mirin (or medium dry sherry or sake) and 6 more.. -
BBQ Marinade for Lamb Chops
Soy sauce, Malt vinegar, Sugar, Plum jam, Tomato sauce and 2 more.. -
Snappy Individual Peach Crisps
Cornstarch, Sugar, divided, Lemon juice, Salt and 5 more.. -
Fried Chicken With Seaweed (Nori)
Chicken breast fillets, Japanese soy sauce, Mirin and 6 more.. -
Lemon Chicken II
Skinless, boneless chicken breast meat, Dry sherry and 13 more.. -
Breaded Chicken Balls With Lemon Glaze
Boneless skinless chicken breasts (can use up to 3 lb) and 15 more.. -
Salmon Grill Packets
Couscous, cooked, Roasted cashews, chopped and 10 more.. -
Brisket Bowls (Rachael Ray)
Beef brisket, well-trimmed (no more than 1/8 inch of fat ... and 24 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
