Name: Smoked woodcock, ginkgo nuts, wild berries & fig with liver sauce & wasabi egg oroshi sauce
Yield: Serves 4
Cuisine: British
Ingredients: 100 ml mirin; 100 ml soy sauce; 100 ml sake; 120 g mixed seasonal wild berries, such as blackberries, raspberries, gooseberries or redcurrants; 80 ml mirin; 2 kg Binchotan charcoal, depending on the size of your grill; 50 g rice or wheat straw; 4 woodcock; 12 ginkgo nuts, stems removed; ½ fresh fig, chopped; 10 ml quince vinegar; 2 sheets dried kombu; 80 g daikon (mooli) radish; a pinch sansho pepper; 80 g foie gras; 4 woodcock livers; 60 g pasteurised egg yoke; 12 ml light soy sauce; 1 litre vegetable oil, for deep-frying; 15 g fresh wasabi; 15 ml maple syrup; 25 g kokuto brown sugar; salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Glorious Game

By Ben Tish

Published 2019

About

At Umu we present woodcock at the table before it’s cooked. The recipe uses a technique traditionally used in Japan for seared bonito, tataki, but applies it to wild woodcock, giving it a smoky flavour. Umu respects local and seasonal ingredients, and has longstanding relationships with fisherman, farmers and hunters. We keep in regular contact with our suppliers about the best produce of the day and receive everything fresh, adjusting our menu daily. We respect techniques and recipes from