Scallop/Smoked/Charred: Umami Vinaigrette

For the Umami Vinaigrette

• 100 ml soy sauce
• 10 g kombu
• 2

Bring the soy sauce, kombu and nori up to 80°C. Remove from the heat, cool, and leave to infuse for 24 hours in the fridge. Bring back up to 80°C. Add the vinegar, oil and bonito. Leave for 1 hour and then pass through a chinoise. Store in the fridge until needed.