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Scallop/Smoked/Charred: Umami Vinaigrette
Preparation info
- Difficulty
Easy
Appears in
By Sat Bains
Published 2012
Ingredients
For the Umami Vinaigrette
100 ml 10 g 2
Method
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.
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Components
- Umami Vinaigrette
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