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Mushroom and Bonito Broth with Buckwheat Noodles and Pancetta Furikake
Recipe by Callum Hann
This mushroom medley is served with a umami explosion of bonito broth and pancetta furikake
- Steps
- Ingredients
Ingredients
Soy Cured Egg Yolks
Pickled Mushrooms
Mushroom and Bonito Broth
Buckwheat Noodles
Ginger and Spring Onion Oil
Soy and Ginger Glazed Mushrooms
Pancetta Furikake
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Steps
- Preheat oven to 200C.
- For the Soy Cured Egg Yolks, place soy and mirin in a small plastic bowl and mix well. Add egg yolks and set aside in the fridge for 1 – 3 hours. Remove from the cure and place onto a plate lined with baking paper. Set aside in the fridge.
- For the Pickled Mushrooms, place vinegar, mirin, water and garlic into a small saucepan and bring to the boil. Pour over mushrooms and set aside to pickle for at least 1 hour. Drain well to serve.
- For the Mushroom and Bonito Broth, place stock, water and kombu into a stock pot over high heat and bring to a simmer. Immediately remove kombu and discard. Add ginger, garlic, dried and fresh mushrooms, spring onions, sake, sugar and soy sauce. Bring to the boil, reduce heat to low and simmer until broth is well flavoured, about 40-45 minutes. Add bonito flakes then remove from heat. Allow to steep for five minutes, then strain broth through muslin cloth into a saucepan. Discard solids. Set aside.
- For the Buckwheat Noodles, combine flours, eggs and olive oil in a food processor and pulse until combined. Turn onto a floured surface and knead for 2-3 minutes until elastic. Cover in cling film and refrigerate for at least half an hour.
- Use a pasta machine to laminate the dough, dusting with extra flour as required, until you have sheets of noodles about 1mm thick. Cut the dough into 1mm thick noodles and toss in a little extra flour. Set aside.
- Make the oil by heating grapeseed oil until smoking. Place ginger, spring onion and salt in a heatproof medium bowl. Carefully pour hot oil over the top. Stir to combine and set aside.
- For the Soy and Ginger Glazed Mushrooms, toss mushrooms in oil and place on a large lined tray. Roast until deep golden brown in colour, about 20 minutes.
- Heat a BBQ or grill pan over high heat.
- When ready to serve, combine soy sauce, mirin, sake, sugar and ginger in a saucepan and cook until a thin syrup forms.
- Remove from oven and skewer mushrooms. BBQ mushrooms, brushing with the glaze, for 2-3 minutes or until glossy and a deep golden brown. Slice larger mushrooms into bite size pieces. Remove from the heat.
- For the Pancetta Furikake, place a large frying pan over medium heat. Add nori and cook for 5-10 seconds each side or until toasted and colour has slightly changed. Transfer to a board and use scissors or a sharp knife to cut into very small pieces.
- Toast both sesame seeds in the same pan until white sesame seeds are lightly golden. Place in a bowl with the nori.
- Wipe out the pan and return to a medium heat. Add pancetta and cook until crisp. Drain on paper towel then add to the sesame mixture. Add half the bonito flakes.
- Combine remaining bonito flakes, sugar and yuzu in a spice grinder and grind to a powder. Stir powder through pancetta mixture.
- To serve, blanch noodles in boiling water until just cooked, about 1-2 minutes. Drain well. Toss through ginger and spring onion oil and divide between bowls. Add glazed and pickled mushrooms to each bowl, top with a cured egg yolk and broth. Serve the furikake on the side and use as seasoning to taste.
