Gastronomixs

Chestnut mushroom broth

Creation by Martin Benn, Sepia restaurant, Sydney, Australia.

Chestnut mushroom broth

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Ingredients

1.5

litres

water

1

piece

kombu, 10cm

1

kg

chestnut mushrooms

665

ml

chicken stock

1

tbsp

dried porcini, powder

165

ml

soya sauce

65

ml

mirin

33

ml

shiro dashi (condiment based on dashi)

 

 

sea salt

 

 

ground white pepper

60

g

katsuobushi (shaved bonito flakes)

Preparation method

  • Pour the water into a five-litre pan and add the kombu.
  • Leave to soak for 30 minutes and then heat to 60°C and leave to infuse at this temperature for 30 minutes. Remove the kombu.
  • Finely grind the chestnut mushrooms in a food processor and add to the kombu water.
  • Add the chicken stock and the ground porcini and leave to infuse for 30 minutes.
  • Add the soya sauce, mirin, and shiro dashi and leave to infuse for another five minutes.
  • Season the broth to taste with the sea salt, ground white pepper, and katsuobushi.
  • Leave to infuse for another ten minutes with the lid on the pan and then pour through a fine sieve.
  • Cool the broth on iced water and set aside in the refrigerator to continue infusing for two days.

Serving suggestions

  • In a composition with grilled wagyu steak, a chestnut mushroom and dashi tuile, and roasted onion crumble.
  • In a composition with tuna, radishes and enoki mushrooms. 

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