Spicy Rock Shrimp with Preserved Vegetables and Toasted Couscous Recipe | Ming Tsai | Food Network

Ingredients

• 1 cup bonito flakes
• 8 cups water
• 1/2 pound shiitake mushrooms, julienned
• 1 daikon, peeled and cut into small rounds
• 1/4 cup rice wine vinegar
• 1/4 cup sake
• 1/4 cup mirin
• 1/4 cup soy sauce
• 1/2 teaspoon dashi powder
• 2 tablespoons sugar
• 1 bag Israeli couscous
• 1 bunch scallions, julienned on the bias
• 1 cup fava beans, blanched
• 1/2 pound rock shrimp
• 1 jalapeno, small dice
• 2 ounces fresh ginger, peeled and small dice
• 1 small shallot, diced
• 1/2 teaspoon minced garlic
• Dash cayenne pepper
• Dash sambal olek
• 2 tablespoons hijiki