1. Rinse the prawns well and pierce with bamboo skewers to prevent them from curling up while cooking. Dip them in boiling water and immediately cool them in cold water. Sprinkle with salt, align the under sides of two prawns together, and wrap each set of two in plastic wrap. Place them in a vacuum-pack cooking bag, add a small amount of sake and vacuum pack them. Heat in a steam oven at 80�� until the center temperature reaches 75��.

2. Brown the surface of the scallops and rapidly cool in a blast freezer. Sprinkle them with salt and place in a vacuum-pack cooking bag with a small amount of sake and vacuum pack it. Heat them in a steam oven at 70�� until the center temperature reaches 60��.

3. Make numerous shallow cuts on the squid, and cook in 70�� water with some sake and salt. Cut into thin strips so they curl.

4. Sprinkle the broccoli with salt and cook in a microwave oven. Cut the udo into thin strips and soak them in water with a little vinegar. Cut the carrot into thin strips, dip in boiling water and soak in salted water.

5. Steep the nori in water and cook briefly in seasoned stock. Allow it to cool.

6. Combine the ingredients for the egg yolk and vinegar dressing in a small pan and mix well. Place the pan over the water in a larger pan, and heat the water while stirring the mixture. Cool the dressing. If it has become bubbly, remove the air using a vacuum machine.

7. Rinse the seafood and vegetables with vinegar, and place them in serving dishes. Pour 1 tablespoon of dressing on each serving, and top with the radish.

Tips:

• Pay attention to the cooking temperature for each seafood.
• The point to be noted in this recipe is to remove the air from the dressing using a vacuum-pack machine. The proper way to make it is to heat it slowly in a water bath without making any bubbles. However, when in a hurry, you tend to stir too much causing the dressing to become bubbly and its vivid yellow color to turn creamy.
• We usually remove air from a bag of sauce before vacuum-packing once or twice using a vacuum machine to prevent any overflow while vacuum packing. This technique can be applied when you want to remove excess air from a sauce or dressing that has become too bubbly.
• When employing the vacuum-pack cooking method, pay special attention to sanitation and make sure your hands and cooking utensils are properly disinfected.