Preparation info

  • serves


    • Difficulty


Appears in

Dashi and Umami

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

Published 2009

  • About


  • 120 g small yam
  • 500 ml ichiban dashi
  • 15 ml


  1. Make the stock by heating salt, light soy sauce and ichiban dashi together, then cool.
  2. Remove the skin of the yam, put it into a mortar and pound until smooth, slowly incorporating the stock a little at a time, then put it in the fridge to cool.
  3. Remove the abalone from their shells and slice. Arrange on a metal tray, sprinkle w