Bincho-Seared Hokkaido Scallops with...Bincho-Seared Hokkaido Scallops with Smoked Dashi Emulsion and Shiso Oil

Sashimi-grade Hokkaido scallops lightly kissed over charcoal, rested on an airy smoked kombu-dashi emulsion, complemented by charred king oyster ribbons, pickled daikon pearls, and vibrant emerald shiso oil.

Ingredients

Cooking Instructions

1. 01

   To make the shiso oil, blanch shiso leaves in salted boiling water for 5 seconds, immediately shock in ice water, squeeze completely dry, and blend with grapeseed oil on high speed for 3 minutes. Strain through a fine-mesh coffee filter without pressing; reserve oil.

2. 02

   Create the quick pickle by warming rice vinegar, mirin, and a pinch of salt until dissolved. Drop in daikon pearls, remove from heat, and allow to infuse for at least 30 minutes.

3. 03

   Prepare the smoked dashi: steep kombu in 300ml water at 60°C for 30 minutes. Remove kombu, bring water to 85°C, add katsuobushi, remove from heat, steep for 4 minutes, and strain through cheesecloth.

4. 04

   In a small saucepan, reduce 150ml of the dashi by half. Whisk in white miso and yuzu juice. Over very low heat, vigorously mount with cold cubed butter using an immersion blender until a velvety, micro-foamed emulsion forms. Season lightly with sansho pepper and keep warm at 50°C.

5. 05

   Lightly char the shaved king oyster mushroom ribbons in a dry, screaming-hot cast iron skillet or over charcoal embers with a brush of mirin until blistered and tender. Set aside.

6. 06

   Pat scallops completely dry and season with fine sea salt. Sear over binchotan charcoal or in a smoking-hot carbon steel pan with a drop of neutral oil for exactly 45 to 60 seconds on one side to achieve a deep golden crust while keeping the interior translucent and cool-warm.

7. 07

   To plate, spoon a generous pool of the warm dashi emulsion into the center of heated shallow bowls. Arrange three scallops per plate, seared side up. Interweave charred mushroom ribbons, dot with pickled daikon pearls, split the emulsion with droplets of vibrant green shiso oil, and finish with crushed Maldon salt.