Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Wild Boar and Vegetable Soup

Name: Wild Boar and Vegetable Soup
Yield: serves 4
Cuisine: Japan
Ingredients: 60 g carrots, peeled; 60 g bamboo shoots; 80 g udo stalk (a fragrant Japanese plant); 4 mochi (gultinous rice cakes), 25 g each; 60 g wild boar meat, with fat; 30 g ito-mitsuba (Japanese wild parsley); 60 g shiitake mushrooms; 60 g burdock root, peeled; Some black pepper; 5 g sea salt; 30 ml sake; 22.5 ml light soy sauce; 1 L niban dashi

Sawaniwan

Preparation info

serves
4

Difficulty
Easy

Appears in

Dashi and Umami

By Heston Blumenthal , Pascal Barbot , Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

About

Ingredients

60 g carrots, peeled
60 g bamboo shoots
80 g

Asia
Japan
Tsukiji
Soup

Method

Cut the carrots and bamboo shoots into 3 cm long matchsticks. Peel the udo thickly and then cut similarly. Shave the burdock root into sasagaki style strips and leave to soak in water. Remove the shiitake stalks and slice the mushrooms finely. Tear the leaves off the mitsuba and then cut the