Smoked mushroom mirin glaze
This mirin glaze is made with a refined brewed mirin. To properly preserve the character of the mirin, we choose to reduce the glaze in the dehydrator at 60°C.
In this recipe we use Ajinoichi Artisan Hon Mirin for its naturally fermented sweetness and mellow depth, developed through traditional methods. Carefully selected and imported by SushiSushi, directly from Japan to ensure the highest quality and authentic flavour.
Makes about 250 ml.
Allergens and dietary requirements
- Sulphite
- Vegan
Ingredients
1000
ml
mirin20
g
kombu25
g
shiitake mushrooms, smoked25
g
morel mushrooms, smoked20
g
thick slices of fresh ginger15
g
Chardonnay vinegar1
piece
blood orange, peel300
g
mushroom garumPreparation method
- Place the mirin in a pan and bring to the boil.
- Evaporate the alcohol from the mirin but be careful not to burn the edges of the pan.
- Then add the rest of the ingredients and bring to the boil.
- Remove from heat immediately and leave to infuse for half an hour.
- Cover and place in the refrigerator until the next day.
- Pass through a fine sieve.
- Heat the mixture to 60°C.
- Pour into containers that fit in the dehydrator.
- Reduce the glaze in the dehydrator for about 4 hours to a nice consistency.
- Pour over into a suitable container and store cool.
Serving suggestions
- Delicious in a dish with lobster, grapefruit, and spring onion.
- Pairs well with oak tenderloin, green asparagus, and saffron.
- Perfect with lamb, mint, and lime leaf.
