Instructions

• 8 each kauai shrimp tails, peeled, deveined, then butter flied
• 8 tsp miso brulee
• 1 oz kaiware sprouts, seed cut off
• ¼ oz micro shiso
• ½ oz red radish, fine julienned
• ½ oz cucumber, fine julienned
• 6 oz wasabi ebi dashi, cold
• Place shrimp on a heat proof dish.
• Spoon 1 tsp of miso brulee over shrimp. Burn with a torch until miso brulee browns.
• Place a mixture of kaiware sprout, micro shiso, red radish and cucumber on plate.
• Place shrimp over vegetable mixture then pour wasabi ebi dashi around plate. 

Miso brulee

Yield: 1 ¼ quart

• 1 qt shrimp stock
• 8 oz egg yolks
• 2 qt white miso paste
• Bring shrimp stock to a boil. Slowly temper the stock into a bowl of egg yolks while whisking the eggs. Once all the hot stock has been added, place the bowl on a double boiler over low heat. Stir constantly until mixture has thickened approx. 40 minutes. Remove from heat then strain through a fine sieve. Add in miso paste then chill overnight.

Wasabi ebi dashi

Yield: 1 ½ cups

• 1 cup shrimp stock
• 3 oz soy sauce
• 4 oz mirin
• ½ each lemon, juice
• 4 tsp wasabi paste
• Combine and mix together until incorporated. Keep chilled.