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Hamachi stock

This is a complex stock with fresh umami notes. The black tomato water is made by fermenting tomatoes in the OCOO. They are then finely blended to produce the tomato water. This can be replaced with a high-quality ponzu.

Creation by Thomas Val, Wils*, Amsterdam, The Netherlands.

Makes 300 grams.

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Allergens and dietary requirements

  • Soy
  • Fish
  • Gluten
  • Crustaceans
  • Pescetarian

Ingredients

300
g
langoustine head, clean
100
g
hamachi, fish bone
100
g
tomatoes, datterino
320
g
water
100
g
black tomato water
35
g
sudachi juice
10
g
lime, juice
15
g
soy sauce

Scale recipe

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