Celeriac dashi with cassis wood vinaigrette

This celeriac dashi, inspired by Japanese cuisine, combines the rich umami of dashi with the earthy, slightly sweet flavour of celeriac. The dashi, a traditional Japanese broth made from seaweed offers a deep flavour that balances perfectly with the freshness of the celeriac. The cassis wood oil adds a special twist. Champonzu is a Japanese soy sauce with citrus.

Creation by Michael Schook & Lars Brandwijk, restaurantss Héroine & Putaine, Rotterdam, the Netherlands.

Makes 1150g.