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By Content Creator By Content Creator

Serves 4

(5"x8") piece of dried salted kombu
2 tbsp. dried katsuo bushi (large bonito flakes)
1 1/2 tsp. soy sauce
1 tsp. mirin
4 medium uncooked shrimp (peeled & deveined)
2 medium  uncooked scallops
3 large eggs
2 slices komoboko
1 shitake mushrooms (thinly sliced)
4 leafy tops of mitsuba (japanese parsley)
1 lemon to zest


1. Bring 1 1/2 cups of water & Kombu to boil in a 4 qt saucepan.
    Add Katsuo Bushi to the boil for 2 more min. & remove from heat
    Let stand for 5 min. & strain out Kombu & Katsuo bushi into a bowl to cool down (dashi broth)

 2. Cut each shrimp into 4 equal parts
     Cut each scallop into 4 equal parts
     Cut slice of kumoboko into 4 equal parts
     Thinly cut shitake mushroom
     Mitsuba parsley
     Divide the above ingredients into four 6 oz. ramekins

3. Combine cool dashi broth, soy sauce, mirin & egg into a bowl lightly whisk together
    Pour all combined liquids through a fine strainer into a clean bowl
    Pour strained liquid equally into all four ramekins, place mitsuba on top of liquid
    Cover all tops of ramekins w/ aluminum foil
4. Place all covered ramekins in a 8 qt. stock pot filled w/ water just about 2/3 up the ramekins
    Cook at a medium heat for 25-35 minutes
    Check with a toothpick to see if it is done, the tooth pick should not sink or tilt

5. Remove ramekins for stock pot
    Zest w/ lemon to taste