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Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Kombu Dashi Risotto Topped with Bonito Flakes

Pure risotto

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Preparation info
  • serves

    2-3

    • 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

  • 140 g rice
  • 1.8 L weak kombu dashi (made by soaking 50 g

Method

  1. Put the olive oil in a frying pan and begin to gently fry the rice.
  2. Pour the kombu dashi into (l) a little at a time, and cook on a high heat. When the dashi has been absorbed, add a little more, and continue in the same way. When the rice is al dente, season with salt and remove from the heat.
  3. Sprinkle salt all over the

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