Gently clean kombu with a clean damp cloth, avoid rinsing off the white powdery substance on the surface during the process. Chop up kombu into fine pieces then place into the mineral water and boil for 10 minutes.
Remove kombu pieces then add the shredded dried bonito to the pot and simmer for 5 minutes.
Strain the soup through a sieve then return the liquid to the stove and add the shiitake mushroom, egg tofu and black-eyed peas. Cook until the vegetables are tender then briefly before removing from the soup. Set aside.
Wash and dry the pike conger fillet, then season with salt and coat with starch. Lightly grill the fillet until it is medium to well done.
Arrange the pike, shiitake mushroom, egg tofu and black-eyed peas nicely in a bowl. Add the hot kombu and bonito soup by pouring slowly from the side of the bowl to keep the presentation of your ingredients intact. For the final touch, place the yuzu skin slices over the top for a refreshing aroma.
Chef’s Tip: Egg tofu is Japanese steamed tofu made from eggs and a dashi mixture that is steamed until firm, chilled and served with a dashi and soy sauce broth. In Japan, this dish is called Tamago Dofu.