Roasted Chicken and Saikyo Miso Mousse

Name: Roasted Chicken and Saikyo Miso Mousse
Cuisine: Australia
Ingredients: 500 g (1 lb 2 oz) chicken stock (roasted bones and wings variation, or quality store-bought); 10 g (¼ oz) gellan gum; 25 g (1 oz) shibanuma soy sauce; 500 g (1 lb 2 oz) cream (35% fat content); 25 g (1 oz) shiro dashi; 200 g (7 oz) saikyo miso paste; 150 g (5½ oz) sake

Preparation info

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

To Make The Cream

150 g (5½ oz) sake
500 g (1

Oceania
Australia
Sydney
Main course

Method

Pour the sake into a medium saucepan and bring to the boil over high heat. Flame the sake to burn off the alcohol and reduce the liquid by half. Add the chicken stock and bring to a simmer, and then reduce the mixture by one-third. Add the miso paste and whisk through completely. Bring back to the simmer, then turn off the heat. Cover with the lid and then leave the miso to infuse for 10 minute