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 1/2 tsp vegetable oil
15g of rice vinegar
55g of rice wine vinegar
sesame oil
Fruit & Vegetables
65g of button mushrooms, finely sliced
65g of chestnut mushrooms, finely sliced
55g of shallots, finely diced
10g of garlic, sliced
150g of shimeji mushrooms
6 shiitake mushrooms
Speciality Ingredients
66g of white miso
45g of kimchi, finely chopped
20g of kombu, soaked in cold water for 4–6 hours
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