Chestnut mushroom broth
Chestnut mushrooms, just like porcini mushrooms (cep), contain a lot of umami and provide an even richer flavor to your stock, just like the dashi and kombu. Creation by Martin Benn, Sepia restaurant, Sydney, Australia. Makes 2500ml.
🍽️ Makes 2500
Ingredients
| 1500 ml | water | |
| 1 piece | kombu, 10cm | |
| 1 kg | chestnut mushrooms | |
| 665 ml | chicken stock | |
| 1 tbsp | 15 ml | porcini powder |
| 165 ml | soya sauce | |
| 65 ml | mirin | |
| 33 ml | shiro dashi (condiment based on dashi) | |
| 60 g | katsuobushi (shaved bonito flakes) | |
| — | white pepper, ground (as needed) | |
| — | salt (as needed) |
Instructions
- 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 porcini powder 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 katsuobushi, salt, and ground white pepper.
- 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 dish with grilled wagyu steak, a chestnut mushroom and dashi tuile, and roasted onion crumble.
- In a dish with tuna, radishes, and enoki mushrooms.
- Use in a dish with components of game, mushroom, and chicory.