Hokkaido Scallops with Yuzu Koshō Ikura Recipe - Great British Chefs

Ingredients

• 150g of sake
• 80g of ikura
• 25g of mirin
• 20g of soy sauce, gluten-free
• 2g of red yuzu koshō
• 300g of water
• 2 dried shiitake mushrooms
• 3g of dried kombu
• 4 scallops
• 2 sheets of dried kombu
• 120g of sea bream bones, or bones from another white fish
• 1l water
• 360g of Japanese short grain rice
• 20g of tempura flour
• 2g of charcoal powder
• 60g of water
• vegetable oil, for deep-frying
• 100g of tempura flour, plus a little extra for sprinkling
• 160ml of water
• shiso leaves
• mozuku seaweed
• 20g of tororo kombu
• 4 sprigs of hana hojiso