Scallop/Smoked/Charred: Umami Vinaigrette

Preparation info
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By Sat Bains

Published 2012

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For the Umami Vinaigrette

  • 100 ml soy sauce
  • 10 g kombu
  • 2


Bring the soy sauce, kombu and nori up to 80°C. Remove from the heat, cool, and leave to infuse for 24 hours in the fridge. Bring back up to 80°C. Add the vinegar, oil and bonito. Leave for 1 hour and then pass through a chinoise. Store in the fridge until needed.