Ingredients Jump to Instructions ↓

  1. 1 cup bonito flakes

  2. 8 cups water

  3. 1/2 pound shiitake mushrooms , julienned

  4. 1 daikon, peeled and cut into small rounds

  5. 1/4 cup rice wine vinegar

  6. 1/4 cup sake

  7. 1/4 cup mirin

  8. 1/4 cup soy sauce

  9. 1/2 teaspoon dashi powder

  10. 2 tablespoons sugar

  11. 1 bag Israeli couscous

  12. 1 bunch scallions , julienned on the bias

  13. 1 cup fava beans , blanched

  14. 1/2 pound rock shrimp

  15. 1 jalapeno , small dice

  16. 2 ounces fresh ginger, peeled and small dice

  17. 1 small shallot, diced

  18. 1/2 teaspoon minced garlic

  19. Dash cayenne pepper

  20. Dash sambal olek

  21. 2 tablespoons hijiki

Instructions Jump to Ingredients ↑

  1. BONITO BROTH: Add bonito flakes to the water in a pot and bring to a boil. Take off the flame and let steep for 15 minutes. Strain and reserve.

  2. PRESERVED VEGETABLES: To a pot, add shiitakes , daikon, rice wine vinegar , sake, mirin, soy sauce, dashi and sugar and enough water to cover the vegetables. Bring to a boil and let simmer on a low flame until most of the liquid has evaporated. Remove from the flame and allow to cool.

  3. COUSCOUS: Follow the cooking instructions on the package. To add more flavor, you can boil with vegetable stock .

  4. SPICY ROCK SHRIMP: In a hot saute pan, add a little oil, ginger, shallots, garlic and saute quickly, just to brown the garlic. Add rock shrimp , cayenne, sambal and saute for about 1 minute until the rock shrimp is cooked.

  5. PLATING Bring bonito broth back to a boil, add preserved vegetables, cooked couscous and cooked rock shrimp. Garnish plate with scallions, fava beans and hijiki.

  6. Wine Recommendation: Chateau D'Orschwihr, Gewurztraminer,


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