Glass dumpling with miso dashi and mushrooms

by Phil Fanning
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Ingredients

Beverages

  • 70ml of boiling water
  • 35g of sweet white wine
  • 1l water
  • 15g of mirin
  • 20g of sake
  • yuzu juice, to taste

Store Cupboard

  • 35g of wheat starch flour
  • 35g of potato starch
  • 1/2 sprig of rosemary

Oils & Vinegars

  • 1/2 tsp vegetable oil
  • 15g of rice vinegar
  • vegetable oil, for frying
  • 55g of rice wine vinegar
  • sesame oil

Fruit & Vegetables

  • 65g of button mushrooms, finely sliced
  • 65g of chestnut mushrooms, finely sliced
  • 15g of shallots, finely diced
  • 40g of shallots, sliced
  • 10g of garlic, sliced
  • 150g of shimeji mushrooms
  • 6 shiitake mushrooms

Speciality Ingredients

  • 65g of white miso
  • 45g of kimchi, finely chopped
  • 20g of kombu, soaked in cold water for 4–6 hours
  • white miso, to taste
  • 4 slices of dulse, small

Cooking Sauces

  • 10g of light soy sauce
  • 55g of white soy sauce

Spices & Dried Herbs

  • 1 bay leaf

Salad & Fresh Herbs

  • 1 sprig of tarragon
  • coriander leaves, small

Delicatessen

  • 40g of dried shiitake mushrooms