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4
Medium
By Graham Garrett and Cat Black
Published 2015
The idea behind this was to create something light and Japanese influenced, with dashi. I wanted the broth to be poured at the table, to reference the Japanese tea ceremony. You can include any fish, squid or shellfish
Clean the cockles thoroughly under cold water to remove any sand and grit.
Bring the water and kombu to just below boiling. Remove from the heat and add the bonito flakes. Leave to steep for a few minutes, then pass through a fine sieve. Season with the soy, mirin and salt.