• 4 tiger prawns
• 40 g sea urchin
• 12 edamame beans
• Kuzu (arrowroot) starch, as needed
• Ginger, as needed

For the Stock

• 250 ml ichiban dashi
• 10 ml light soy sauce
• 5 ml soy sauce
• 1/16 kanten (bar agar-agar)
• 8 g Pearl agar-agar

For the Prawns

• 250 ml happo dashi*
• 30 ml sake
• 15 g sugar
• Pinch of salt
• 15 ml light soy sauce
• 10 ml mirin

1. Remove the heads and devein the tiger prawns, then insert skewers straight along the length of their bodies and heat together with the ingredients from <A>. When the prawns are heated, cool separately from the liquid. Peel and then cut into three pieces.
2. Dust kuzu over the surface of the sea urchin, dip into hot water, then immerse in ice water. Dry off the excess water.
3. Boil the edamame beans in salt water and then cool. Shell the beans and then peel off their thin outer skins.
4. Peel the ginger and slice finely. Wash under running water and then dry.
5. Heat the ichiban dashi, season with the soy sauces, then dissolve the kanten and pearl agar-agar in it.
6. In four small containers, add a little of (5), then the ingredients from (1-4). Pour in the remainder of (5), and leave to cool and solidify.
7. Remove from the containers and arrange in serving dishes.