100g dried shitake
100g dried porcini
300g wild mushrooms (pine mushrooms or slippery jacks work best)
1 sheet dried kombu
50g salted kombu threads
50g Kikkoman less salt soy sauce
50g sesame oil
Kikkoman sauce used in this recipe
1hrs 5mins Serves
4-6 Cook time
50mins Prep time
Fragrant Mushroom Broth
Slice the mushrooms roughly, place a heavy based cast iron pot on the coals and heat. Add 50g sesame oil and begin to sweat off the mushrooms till they are nicely caramelised.
Deglaze with the Mirin, add the dried mushrooms & Seaweeds. Top with water. Bring to just before a simmer and remove from heat. Allow to infuse for 30 – 40 minutes and season with Kikkoman soy sauce.