Preparation info
  • serves


    • Difficulty


Appears in

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

Published 2009

  • About


  • 400 ml dashi
  • 70 g chicken thigh, boned and thinly sliced
  • 2


  1. Sprinkle the chicken with a little soy sauce.
  2. Cut the prawns into four equal pieces and sprinkle with sake and salt.
  3. Cut the lily bulb pieces into cubes of 1.5 cm. Cut off the stalks of the shiitake mushrooms and cut into quarters. Tear off the leaves of the mitsuba and cut the stems into 1.5 cm long pieces. Remove both the thick