Name: Golden Spiny Lobster ‘Bisque’ (Kintsuba ise cbi)
Yield: serves 10
Cuisine: Japan
Ingredients: 1 shogoin turnip (giant Kyoto turnip), peeled; Yuzu peel, shredded, to garnish; 150 g hatakena (Kyoto mustard greens); 8 egg yolks; 540 ml ichiban dashi; 3 g salt; 15 ml light soy sauce; 810 ml ichiban dashi; 9 g salt; 45 ml light soy sauce; 810 ml water used to cook turnips; 600 ml sake; 10 g bonito flakes; 9 ml mirin; 1 L ichiban dashi; 200 g white miso; 4 ise ebi (Japanese spiny lobsters)

Ingredients

4 ise ebi (Japanese spiny lobsters)
8 egg yolks
1 shogoin turnip (giant Kyoto turnip), peeled

Asia
Japan
Kyoto
Fish course
Pescatarian
Soup
Winter

Method

Separate the heads and tails of the lobsters from their bodies with a knife, peel off their shells and cut the meat into 15 g chunks. Cut the heads in half
Cut the roots off the hatakena, bind the ends with a rubber band, blanch in hot, salt