An elegant and refined recipe, perfect for impressing your guests with authentic Japanese flavors. Follow each step for a dish that is both delicate and delicious.

Ingredients (For 4 people)

Seafood

• 12 live "bouquet" shrimp
  
• 4 scallops

Vegetables

• 120g fresh or rehydrated wakame

For cooking the shrimp

• 1 tbsp coarse sea salt

For the jelly

• 6 dl dashi (Japanese broth made from kombu seaweed and dried bonito)
  → Buy dashi here
• 9 cl light soy sauce (preferably)
  → Order your soy sauce here
• 9 cl rice vinegar
  → Discover our rice vinegar here
• 10 g granulated sugar
  
• 9 g gelatin leaves
  

Instructions

1. Prepare the Jelly

1. Soak the gelatin leaves in cold water to soften them.
2. In a saucepan, mix the dashi, soy sauce, vinegar, and sugar. Bring to a gentle boil.
3. Remove the saucepan from the heat and stir in the drained gelatin leaves. Mix until they are completely melted.
4. Pour the mixture into a bowl and let cool. Then refrigerate until the jelly sets.

2. Prepare the Shrimp

1. Heat ½ liter of water with coarse salt in a saucepan.
2. When boiling, reduce the heat and immerse the live shrimp. Simmer for 30 seconds.
3. Drain immediately and plunge the shrimp into a bowl of cold water to stop the cooking process.

3. Prepare the Wakame and Scallops

1. Cut the wakame leaves into 1.5 to 2 cm squares. Divide them among four bowls.
2. Peel the cooled shrimp and arrange them on the wakame.
3. Cut the scallops in half horizontally and carefully place them on the shrimp.

4. Add the Jelly and Serve

1. Remove the jelly from the refrigerator and spoon it over the ingredients in each bowl.
2. Serve immediately to enjoy the harmonious textures and flavors.

Chef's Tip

Out of season, replace the scallops with abalone, lobster, or steamed crab. You can also vary the vegetables for a personalized version.

Enjoy your meal!

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