Smoked shiitake sake
This recipe combines umami and smoky notes into a sophisticated flavour enhancer. Brief smoking and slow infusion create a deep aromatic extract.
In this component we use the Henkelman vacuum machine. This professional chamber vacuum machine allows you to package, store and prepare more efficiently.
Makes 740g.
Allergens and dietary requirements
- Vegan
Ingredients
50
g
dried shiitake mushrooms750
g
sakePreparation method
Place the dried shiitake mushrooms in a smoking pan with oak wood smoking chips, and smoke briefly until they develop a light smoky aroma.
Place in a vacuum bag with the sake and vacuum seal using the infusion programme on the vacuum machine.
Allow to infuse for at least 12 hours before straining.
Serving suggestions
- Delicious in a dish with quail, tomato, and shallot.
- Pairs well with langoustine, miso, and tangerine.
- Perfect as a pairing to a dish with duck, egg, and spring onion.
