Step 1

Bring a pot of salted water to a boil. Add the barley and return to a boil. Reduce heat to medium and cook over a vigorous simmer for 30-35 minutes. Check the barley after 25 minutes and cook until the barley is tender yet chewy. Turn off the heat and drain the barley.

Step 2

While the barley is cooking, prepare the dashi broth. Heat the oil in a wide pot over medium heat. Add the onion and cook for 5-7 minutes until softened and beginning to brown.

Step 3

Add the garlic, ginger, and Thai chili pepper and cook for 1 minute until fragrant.

Step 4

Add the chicken stock and bring to a boil.

Step 5

Pour in the prepared dashi stock, soy sauce, mirin, and sesame oil. Reduce heat and simmer for 25 minutes. Taste and season with salt, if necessary.

Step 6

Combine the finely diced daikon radish with chili oil, sesame oil, salt, and soy sauce and toss to combine. Set aside.

Step 7

Taste the broth and season again to your preferences. Pat the scallops dry and season lightly with salt. Nestle the scallops in the broth. Cover and cook for 5-6 minutes until opaque and cooked through. Turn off the heat and remove the lid.

Step 8

Divide the cooked barley between shallow bowls and ladle the broth on top. Arrange the scallops on each dish and garnish with the daikon radish, spooning a bit of the chili oil from the radish over the scallops. Arrange scallions or pea shoots on each dish. Enjoy!