Takuji Takahashi's Scallop eye dumpling soup
Recipe taken from Coco
6g gluten-free flour (ukiko)
4 Japanese mustard spinach (komatsuna) stalks
1 Japanese red carrot (kintoki)
4 shiitake mushrooms
Broth (made with 720ml dashi, 5ml pale soy sauce, 3g salt)
1 yuzu, sliced
Cut 100g of the scallops into quarters and lightly sprinkle them with salt.
Put the remaining scallops into a food processor, add the gluten-free flour and dashi, and mix thoroughly.
Mix the ingredients from steps 1 and 2, make round shapes, and immerse them in the boiling broth to cook.
Slice the turnip and cook in boiling water.
Cook the Japanese mustard spinach, carrot, and shiitake mushrooms in boiling water, and let them stand in the dashi.
Place the scallops in a bowl, followed by the vegetables. Pour in the broth and garnish with yuzu.