Almond & Citron Leaf Kuzu

Name: Almond & Citron Leaf Kuzu
Cuisine: Australia
Ingredients: 25 ml (1 fl oz) mirin (rice wine); 50 ml (13/4 fl oz) Japanese white soy sauce; 50 g (1¾ oz) katsuobushi (or shaved bonito); 4 citron leaves, or 4 kaffir lime leaves; 1 tablespoon kuzu starch; 500 ml (17 fl oz) water; 10 cm (4 inch) piece dried kombu; 150 g (5½ oz) freshly blanched raw almonds, skin removed

Preparation info

Difficulty
Easy

Appears in

Organum

By Peter Gilmore

Published 2014

About

Ingredients

500 ml (17 fl oz) water
10 cm (4 inch

Oceania
Australia
Fish course
Garnish
Pescatarian

Method

To make dashi, put the water and kombu into a large saucepan and bring to 90°C (195°F). Remove from the heat, immediately add the katsuobushi and allow to infuse for 1 hour. Add the soy sauce and mirin to season. Strain the dashi and discard the solids.

Roast the blanched almonds in a medium oven until very lightly toasted. Warm the dashi in a small saucepan. Put the dashi and almonds i