Umami Recipes

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

  • Seafood
  • Butter Poached Abalone with Roasted Mushroom Risotto and Oven-dried Tomato
120min
120min
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 (4 servings)

For the Abalone

  • 5-6 fresh abalone
  • 280g butter
  • Salt and pepper

For the Risotto

  • 60g extra virgin olive oil
  • 100g shallots, very finely chopped
  • 80g cremini mushroom, finely chopped
  • 500g Arborio rice
  • 30g soy sauce
  • 125g dry white wine
  • 1 ½ kg kombu stock, or as needed*
  • 60g butter, plus an additional 60 g for finishing the risotto
  • 100g freshly grated Parmigiano Reggiano
  • Salt and pepper

For the Roasted Mushrooms

  • 200g oyster mushrooms
  • 200g shitake mushrooms
  • 200g maitake mushrooms
  • 1 bunch of rosemary
  • 2 head of garlic

Kombu Stock

  • 200g dashi kombu
  • 200g onion (2 whole onions)
  • 100g dried shiitake mushrooms
  • 200g daikon radish
  • 200g leek, cleaned
  • 6 cloves garlic
  • 3 kg water

Oven Dried Tomatoes

  • 300g cherry tomato
  • 140g extra virgin olive oil
  • 10g parsley, chopped fine
  • 10g basil, chopped fine
  • 10g thyme sprigs
  • Salt and pepper to taste

Seaweed Crisp

  • 20g seaweed sheet
  • 80g rice flour
  • 50g water
  • 10g sesame seeds
  • 10g sugar
  • 50g soy sauce
  • 300g kombu stock
  • 10g sesame oil
  • Salt and pepper

Additional

  • 50g purple radish microgreen
  • 50g Brussels sprout leaves
  • Extra virgin olive oil

Directions

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