Umami Recipes

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Butter-Poached Abalone with Mushroom Risotto and Oven-dried Tomato

  • Seafood
  • Butter-Poached Abalone with Mushroom Risotto and Oven-dried Tomato
120 minutes
120 minutes
4 servings
4 servings

Traditional Japanese abalone combined with glutamate-rich ingredients mushrooms and dried tomatoes creates a decadent dish of elegance and umami tastes.

Ingredients

For Abalone

  • 5-6 fresh abalone
  • 280g (1/2 pounds) butter
  • Salt and pepper

For Risotto

  • 1/2 cup extra virgin olive oil
  • 3 pounds(100g) shallots and mushrooms, very finely chopped
  • 2 cups Arborio rice
  • 2 tbsps soy sauce
  • 1 cup dry white wine
  • 6 cups kombu stock
  • 2 pounds (60g) butter, plus an additional 60 g for finishing the risotto
  • 3 pounds (100g)freshly grated Parmigiano Reggiano
  • Salt and pepper

For Roasted Mushrooms

  • 4 pounds mushrooms
  • 1 bunch of rosemary
  • 2 garlic cloves

For Kombu Stock

  • 1 cup dashi kombu
  • 2 oried shiitake mushrooms
  • 1/2 pounds daikon radish and leek, cleaned
  • 6 garlic cloves

Oven Dried Tomatoes

  • Cherry tomatoes
  • Extra virgin olive oil
  • Pinch of MSG (AJI-NO-MOTO®)
  • Salt and pepper

Directions

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