Garum ponzu
A powerfully flavoured ponzu based on the 621 Ferments Mushroom Garum.
Creation by Merijn van Berlo, Choux*, Amsterdam, the Netherlands.
Makes 1700g.
Allergens and dietary requirements
- Vegan
Ingredients
750
g
mirin10
pieces
shiitake mushrooms, dehydrated, smoked25
g
kombu250
g
bergamot, juice25
g
lemon, zest75
g
bergamot, zest50
g
orange, zest750
g
621 Ferments Mushroom GarumPreparation method
Place the mirin, shiitake, and kombu together in a pan and bring to the boil.
Blend on low and simmer gently for 10 minutes.
Slowly cool back to room temperature.
Add the garum with the rest of the ingredients and refrigerate for 48 hours.
Serving suggestions
- Delicious in a dish with scallops, hazelnut, and cauliflower.
- Pairs well with langoustine, red dulse, and sea oak.
- Perfect with rhubarb root, bay leaf, buds and magnolia.
