Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Chilled Yam Soup

Hiyashi tororo

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Preparation info
  • serves

    4

    • Difficulty

      Easy

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

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

Published 2009

  • About

Ingredients

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

Method

  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