1 cup panko
5 cloves garlic
1 cup packed parsley leaves
3 tablespoons extra virgin olive oil, plus extra for drizzling
8 colossal shrimp, butterflied
2 cups dashi*
2 tablespoon fresh yuzu juice
1 tablespoon naturally brewed soy sauce
Kosher salt and freshly ground black pepper to taste
Turn on broiler and place heat-proof plates under broiler to pre-heat. In a mini food processor fitted with blade, buzz the panko, garlic and parsley with pinch of salt and drizzle in extra virgin olive oil. Pack the shrimp with the mixture. Remove hot plates from broiler and drizzle extra virgin olive oil on plate. Top with shrimp and broil until done, about 6-8 minutes. Meanwhile, in a small bowl combine dashi, yuzu and naturally brewed soy sauce; taste and season, if necessary. Serve broiled shrimp with side of dashi dipping sauce.
Makes about 6 cups
1 large piece of kombu (about 5 by 6 inches or 12 by 2 inches, depending on the shape purchased)
6 cups water
1 cup dried bonito flakes
Clean the kombu by wiping it with a damp cloth. Place the kombu in a stockpot with 6 cups of cold water and heat over medium heat. Just as the water simmers, remove the pot from the heat. Watch carefully; you don’t want the water to boil or the dashi will become too strongly flavored. Allow the mixture to stand for 5 minutes, remove the kombu, and return the pot to medium heat. When the broth once again nears the boiling point, remove the pot from the heat and add the bonito flakes. When the flakes sink to the bottom of the pot, strain the dashi through cheesecloth or a fine-mesh strainer. Now you have dashi ready to be used.
Remy Pannier Sancerre From Sancerre, Loire Valley, France. Fresh, dry fruit and well-balanced with a long finish. 100% Sauvignon Blanc. Serve chilled; pairs well with seafood, shellfish and goat cheese.