Japanese Seaweed Broth

Ingredients

• 15 g dried kombu seaweed
• 5 g dried bonito flakes
• 50 g fresh lotus root
• 1 tsp neutral oil
• 4 scallops (pre‑cooked)
• a splash sesame oil
• 2 stems coriander (optional)

Instructions

1. 1.

   Heat kombu seaweed with 600 ml water in a pot until boiling.

2. 2.

   Remove the pot from heat and discard the seaweed. Sprinkle bonito flakes into the remaining liquid and stir briefly.

3. 3.

   Let the broth simmer on low for 4 minutes. Line a fine sieve with a kitchen towel, hang it over a pot, and strain the broth through.

4. 4.

   Wash, peel, and slice lotus root into very thin rounds.

5. 5.

   Add lotus slices to the seaweed broth, bring to a boil, and let them cook for 4–5 minutes until slightly firm.

6. 6.

   Remove lotus slices and place them on two deep plates.

7. 7.

   Coat a non‑stick pan with oil and heat. Sear scallops for ½ minute on each side over high heat.

8. 8.

   Slice each scallop into four thin pieces and arrange them atop the lotus slices. Drizzle with sesame oil.

9. 9.

   Reheat the broth briefly, pour it over the plates, garnish with coriander if desired, and serve.