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Squid Noodles, Charred Fennel Dashi
Recipe by Laura Sharrad
Try Laura Sharrad's Squid Noodles, Charred Fennel Dash today!
- Steps
- Ingredients
Ingredients
Fennel Oil
Fennel Salt
Charred Fennel Dashi
Squid & Fennel Noodles
Pickled Squid Tentacles
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Steps
- Preheat a hibachi.
- For the Fennel Oil, prepare and saucepan of boiling water and a bowl of iced water. Blanch the fennel in the water for 30 seconds and then refresh in the ice bath. Remove and dry well. Add to the cannister of a stick mixer.
- In a dry frypan toast the fennel seeds for 2-3 minutes on a medium heat. Add to the stick mixer cannister with the oil and a pinch of salt.
- Blend until completely incorporated then strain through a muslin-lined sieve. Set aside.
- For the Fennel Salt, place fennel and aniseed to a dry frypan and toast for 1-2 minutes until fragrant.
- Transfer to a spice blender with the salt and blitz until a fine salt is formed.
- Set aside to season both the dashi and the noodles
- For the Charred Fennel Dashi, place the pipis on the hibachi and roast for 1-2 minutes until they open. Place into a medium sized saucepan with kombu and bonito flakes and cover with 1 litre of water
- Cook on a medium-low heat and allow to lightly bubble away on a gentle simmer, to infuse, not reduce, for about 30 minutes.
- Strain the liquid and season with the soy, sake, mirin, shio koji and lemon juice, to taste
- Transfer half of the liquid to a bowl and allow to cool in the fridge. Reserve the remaining half in a saucepan for cooking the squid.
- Slice one fennel bulb in half lengthways and place on the hibachi, cut side down until completely blacked, burnt and charred. Set aside to cool for 15 minutes then place through cold pressed juicer.
- Place the other fennel through the juicer, and combine both juices, season with lemon juice.
- Add to the dashi in the saucepan and season with fennel salt and lemon juice
- For the Squid & Fennel Noodles, clean the squid and set the tentacles aside for the pickle.
- Bring the dashi in in the saucepan to a simmer.
- Thinly slice the squid into noodles,1-2mm in thickness, 6cm in length. Blanch in the dashi for 30 seconds, then refresh in cold dashi stock. Remove, and place into a bowl ready to dress.
- For the fennel noodles, cut the fennel in half lengthways then from the centre of the fennel cut slices of fennel, 7mm thickness.
- Place on the hibachi and lightly charred on both sides.
- Thinly slice the fennel pieces from the core, slicing into 1-2mm thick ‘noodles’ to match the squid. Place in the same bowl as the squid noodles. Season both with 1-2 teaspoons of fennel oil, fennel salt, lemon juice to taste.
- For the Pickled Squid Tentacles, char the squid tentacles over the hibachi until charred and golden
- Place into the pickle liquid mix made up of sugar, soy and vinegar and allow to sit.
- To serve, divide the squid tentacles between two bowls. Top the tentacles with the squid and fennel noodles. Garnish with bronze fennel fronds. Pour the dashi around the bowl and top with the fennel oil.
