Diver Scallops with Shrimp-Ginger Dumplings and Katsuo Dashi Broth

METHOD:

For the Dashi Broth
In a 2-gallon pot, combine the kombu, shiitake mushrooms, and water. Let steep for 1 hour. Heat over medium heat and bring to a simmer. Take off the heat and add the bonito. Let steep for 20 minutes or until flakes have settled to bottom of the pot. Decant liquid, cool, and reserve.

For the Dumpling Filling
Combine the shrimp, celery, garlic, ginger, sesame oil, egg white, cornstarch, salt, white pepper, and sugar. Set aside.

For the Dumpling Wrappers
Combine the flour and starch in a large mixing bowl. Bring the water to a boil, add the oil, and combine with the dry ingredients. Quickly form a lumpy mass and cover in plastic wrap. Let steam for 30 minutes or until room temperature. Knead the dough by hand for 5 to 8 minutes until the dough becomes spongy. Reserve at room temperature; then roll out into thin wrapper circles 3-inches in diameter and fill with the Dumpling Filling.

For the Braised Daikon
Peel and slice the daikon into half-moons approximately ¼-inch thick. Place in sous vide bags with the vegetable stock and a pinch of salt. Seal on high vacuum and poach in water at 185ºF until tender, then chill in an ice bath.

To Assemble and Serve
In a medium-sized pot, heat 3 ounces of Dashi Broth with a small pinch of yuzu koshu and 1 teaspoon of shiro dashi. Add the Braised Daikon and mushrooms and simmer until warmed through. While the broth is cooking, place the dumplings in a steamer on high steam for 6 to 8 minutes, or until translucent. Season the scallops and sear on a plancha over medium heat until golden brown.

Place the mushrooms, Braised Daikon, and Dashi Broth in a shallow bowl. Arrange the seared scallops on top and arrange the dumplings around the scallops. Garnish with cilantro.