Lily Bulb Dumplings with Truffle Sauce

Yurine manju truffle ankake

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Preparation info

  • Difficulty

    Medium

  • serves

    10

Appears in

Dashi and Umami

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

Published 2009

  • About

Ingredients

For the Quail Filling

  • 270 g quail meat, finely minced
  • 400 ml sake
  • 10 ml soy sauce
  • 2.5 ml light soy sauce
  • 4 ml mirin
  • Ground sansho pepper, to taste

For the lily bulb mixture

  • 300 g raw lily bulbs, rinsed
  • 100 g mountain yams, grated
  • 35 g rice flour for mochi dumplings
  • 1 egg white
  • Some nikiri-sake (sake heated to burn off its alcohol content and distinctive taste)
  • 50 ml fresh cream
  • Some light soy sauce, to taste
  • Some salt

For Vacuum Cooked Foie Gras

  • 70 g foie gras, washed
  • Some yuzu zest
  • Some chopped shironegi (Japanese leek)
  • 3 mm square piece of ginger, unpeeled
  • 180 ml sake
  • 16 ml soy sauce
  • 4 ml light soy sauce
  • 8 g sugar

For the Tied Daikon and Carrot Bundles

  • Some daikon radish, peeled
  • 5 aomi green daikon radishes
  • ½ red carrot, peeled
  • 360 ml ichiban dashi
  • 10 ml light soy sauce
  • 2 g salt

For the Truffle Sauce

  • 1.3 L ichiban dashi
  • 35 ml light soy sauce
  • Some mirin
  • 7 g salt
  • Truffles, as needed, blended to a paste
  • 25 g kuzu powder dissolved in 45 ml water

Method

  1. Add the sake, light soy sauce, mirin and sugar to the quail mince and cook in a pan. Sprinkle on the sansho pepper.
  2. When the mince from (l) is cool, blend in a food processor and shape into 20 g balls.
  3. Cut the lily bulbs into evenly sized pieces. Steam until tender, remove from the steamer and then cool.
  4. Mix the rice flour with the nikiri-sake to make a dough with a firm, springy consistency.
  5. Blend the steamed lily bulb, mountain yams, dough from (4), egg white, fresh cream, salt and light soy sauce together in a food processor.
  6. For vacuum cooked foie gras, bring the sake, soy sauce, light soy sauce and sugar to the boil, then cool.
  7. Put the foie gras, yuzu zest, shironegi and ginger in a vacuum-pack bag with the liquid from (6). Seal the bag. Vacuum cook at 53°C for five hours. Remove the fois gras from the bag and wrap it with the mince from (2), to make meatballs. Then wrap each of the meatballs in 40 g of (5).
  8. Bring the dashi, light soy sauce and salt for the daikon and carrot bundles to the boil, then leave the stock to cool. Cut the daikon and carrot into long strings, sprinkle with salt and leave until soft. Take one string of daikon and one of carrot and tie together. Rinse the salt from the vegetables, boil and refresh in ice water.
  9. Carve the green daikon into mini daikon shapes keeping the leaves on. Then boil them with the leaves out of the water. When cooked, briefly boil the leaves, then refresh in cold water. Place the strings and mini daikon in the stock to soak.
  10. Heat the dashi, light soy sauce, salt and mirin for the truffle sauce in a pan. Once simmering, add the kuzu to thicken and the truffle paste.
  11. Steam the lily bulb dumplings from (7) and cool. Place the dumplings into serving dishes, and garnish with the bundles from (8). Pour the sauce from (10) on top.