Foraged mushrooms add both local color and umami to this dish that, with its seaweed and bonito flakes, already is an umami powerhouse. Chef Kevin Sousa starts by making a dashi, or seaweed-and-bonito stock, with kombu seaweed, smoked bonito, mushroom stems, garlic, ginger and sake. Then he adds a beaten egg and slowly simmers the stock until it thickens. He thickens it slightly more with a little kudzu, which he buys in crystallized form and grinds into a fine powder. He covers the ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!