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Wasabi Leaf, Shitake, Jerusalem Artichoke, Shio Koji, Mushroom Sauce and Wasabi Leaf Sauce
Recipe by Callum Hann
Try Callum Hann's Wasabi Leaf, Shitake, Jerusalem Artichoke, Shio Koji, Mushroom Sauce and Wasabi Leaf Sauce today!
- Steps
- Ingredients
Ingredients
Shio Koji, Mushroom, Wasabi Leaf Sauce
Wasabi Oil
Wasabi Leaf Pasta
Pickled Wasabi Leaf
Jerusalem Artichoke Chips
Roast Jerusalem Artichoke
Shio Koji Mushrooms
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Steps
- Preheat oven to 180°C, fan-forced.
- Preheat a deep fryer or saucepan of oil to150°C.
- For the Shio Koji, Mushroom and Wasabi Leaf Sauce, heat a stockpot over high heat. Add olive oil with roughly chopped leek, shallots, carrot, celery and mushrooms. Cook for 10 minutes, stirring occasionally, until browned.
- Add garlic, porcini, shitake, miso, shio koji, bay leaves and chicken stock. Simmer for 1 hour or until well flavoured.
- Strain into a smaller saucepan and add the bonito flakes and kombu. Bring to just simmering and then remove from heat and allow to sit for 10 minutes.
- Strain again and whisk in white soy, bonito vinegar and crème fraiche. Set aside.
- Meanwhile, to make the Wasabi Oil. prepare a saucepan of boiling water and a bowl of iced water.
- Blanch the wasabi leaves and chives for 30 seconds then transfer to the iced water. Set the water aside for the pasta.
- Squeeze excess water from the leaves and add to a bullet blender with oil. Blitz for 2-3 minutes then transfer to a muslin-lined sieve and set aside to strain. For the Wasabi Leaf Pasta, bring the water to the boil again and blanch the wasabi leaves, chives and parsley for 10 seconds. Drain and refresh in in iced water. Squeeze out as much water as possible then blend with the egg in a bullet blender for 30 seconds or until well pureed.
- Transfer to a bowl and add flour. Mix until combined then tip onto a clean bench and knead for 1-2 minutes. Wrap in cling film and set aside to rest for 30 minutes.
- Flatten the dough with a rolling pin, then using a pasta machine, folding and laminating the dough at least 5-6 times on the first setting.
- Roll though the other settings to the second thinnest setting on the machine.
- Use a 3cm ring cutter to cut the pasta sheets into at least 36 discs.
- Use a wasabi leaf to imprint the dough with the leaf pattern. Pick up each piece of dough, and pinch to create a ‘stem’ and give it a wasabi leaf shape. Set aside on a lightly floured tray.
- For the Pickled Wasabi Leaf, add vinegar, water, sugar and ginger to a saucepan and bring to the boil. Set aside until cool enough to touch.
- Using a 2cm diameter ring cutter, punch circles from the centre of the wasabi leaves. Place the circles into a bowl and set the outer leaves aside for garnishing.
- Pour the lightly cooled pickling liquid onto the wasabi leaf circles. Set aside.
- For the Jerusalem Artichoke Chips, use a mandoline or peeler to slice the artichokes as thin as possible.
- Add the sliced artichoke to the fryer in batches and cook for 3-5 minutes, stirring occasionally, until lightly golden brown. Drain on a cake rack fitted over a tray until serving.
- For the Roast Jerusalem Artichoke, place all ingredients with a pinch of salt in an oven-safe frying pan. Cook over high heat until butter has melted and artichokes are lightly golden, then transfer the pan to the oven and roast for 15-18 minutes, or until tender
- For the Shio Koji Mushrooms, toss all the ingredients together on a lined baking tray. Roast for 12-18 minutes or until golden brown.
- When ready to serve, chiffonade the reserved wasabi leaf scraps, as finely as possible.
- Blanch the wasabi leaf pasta for 1-2 minutes in heavily salted water until al dente. Drain and set aside.
- To assemble, arrange the 3 pieces of roasted artichoke and mushrooms at the base of each small bowl. Top with three artichoke discs.
- Remove the wasabi leaves from the pickle and add three to each bowl along with three cooked pasta leaves. Garnish with wasabi leaf.
- Serve the warm sauce and wasabi oil in small jugs to pour around the outside of each bowl.
