Sliding bowl

Peel the radish thickly and grated the radish. To use the squeezed soup as the soup stock, wrap it in a soaking solution to squeeze the moisture tightly.

Add 5g of kelp to the squeeze juice and leave for about 30 minutes.

Meanwhile, sprinkle the scallops with a light salt (not included in the amount) and bake in a frying pan without pouring oil over them. Once the cross section of the scallops is slightly browned, add a little soy sauce (not included in the portion) to add a fragrant flavor and place in a bowl.

After 30 minutes, add the bonito broth to [2] and heat it. After simmering for a few minutes, remove the rind and strain it through a colander.

Place the strained dashi again in a pot and lightly heat it, then add salt, light soy sauce and sake. I'll take it carefully as it will be exposed again.

Once the baking is removed from [5], add the first drained radish and mites.

Pour [6] into the bowl of [3] and topped with yuzu skin to complete the meal.