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Ingredients

• 1 dried shiitake mushroom
• 10 cm /sq dried kombu, (kelp)
• 25 g bonito flakes

• 50 g sushi rice, washed under cold running water and soaked in water for 15 minutes
• 1 tsp dried scallops

• 2 tbsp white miso
• 3 tbsp mix of scallop and rice, see recipe above
• 3 tbsp soy sauce
• 3 tbsp ginger juice, the juice from squeezed grated ginger
• 1 tbsp vegetable oil
• 2 tsp myoga ginger, also known as ginger blossom, finely diced
• 2 tsp finely diced celery
• 600 g washed and rinsed small clams, in their shells
• 70 ml sake
• 1 lime, finely sliced

• pinches dried yuzu zest
• pinches Korean dried chillies
• chopped celery leaves
• slices limes

Description

In This Seafood Soup Nic Watt Shows How To Make Dashi, The Stock That Gives Such An Intense Savoury Flavour To Japanese Cuisine

UK TV