Ocean Pearl in Broth

Name: Ocean Pearl in Broth (Umi no Shinju Wan)
Cuisine: Japanese
Ingredients: 1 large, blemish-free lemon (only the peel will be used); 1 small bunch fresh kaiwaré (radish sprouts) or 8 tufts blanched broccoli rabe; 1 small bunch fresh kaiwaré (radish sprouts) or 8 tufts blanched broccoli rabe; 1 tablespoon cold water; 1 tablespoon cornstarch; ¼ teaspoon salt; 1 tablespoon usukuchi shōyu (light soy sauce); 3 cups dashi (basic sea stock); 1 small egg white; 3 cups water; 10 square inches dashi kombu (kelp for stock making); 1 teaspoon saké (Japanese rice wine); 2 teaspoons cold water; 1 teaspoon ginger juice (extracted from grated fresh ginger); 1 teaspoon ginger juice (extracted from grated fresh ginger); scant ¼ teaspoon salt; 6 ounces bay or sea scallops; 4 ounces turbot or fillet of sole; 4 ounces turbot or fillet of sole; 2 teaspoons cornstarch; 6 ounces bay or sea scallops

Umi no Shinju Wan

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

This soup features a gingery quenelle-like seafood dumpling. In Japan it is usually served in a covered bowl; when you remove the lid and see the dumpling, it’s as if you have discovered a pearl in an oyster.

Ingredients

Surimi

Seafood Forcemeat

6 ounces bay or sea scallops
4 ounces turbot or

Asia
Japan
Stock
Pescatarian
Wedding/Marriage

Method

Make the seafood forcemeat: Rinse the scallops to make sure no grit clings to them. Pat them dry. Cut the turbot or sole into 1-inch pieces. In a food processor fitted with the metal blade, pulse/process the scallops and fish to make a smooth paste.
Combine the cornsta