Chestnut mushroom broth
Creation by Martin Benn, Sepia restaurant, Sydney, Australia.
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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.