Mizore soup

Peel the daikon radish thickly and grate it. Wrap it in a cloth or similar to squeeze out all the water, as the juice will be used for the soup stock

Add 5g of kelp to the juice and let it sit for about 30 minutes

Meanwhile, sprinkle a light layer of salt (not included in the recipe) on the scallops and fry them in a frying pan without oil. Once the scallops have browned slightly on the cut side, add a small amount of soy sauce (not included in the recipe) to bring out the aroma, then place in a bowl

After 30 minutes, add the bonito flakes to (2) and bring to a boil. After boiling for a few minutes, skim off the scum and strain the mixture through a sieve

Put the strained stock back into the pot, turn on the heat, and add salt, light soy sauce, and sake. Carefully remove any scum that may appear

After skimming off the scum from [5], add the first drained daikon radish and mitsuba

Pour [6] into the bowl [3] and top with yuzu peel to complete