Umami Recipes

UMAMI RECIPES
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Halibut, mushroom medley, and dashi-shiitake-miso soy sauce broth

  • Seafood
  • Halibut, mushroom medley, and dashi-shiitake-miso soy sauce broth
120min
120min
4servings
4servings

In this recipe, varieties of umami-rich ingredients were elegantly incorporated together. Halibut has a mild and sweet taste, which goes very well with any savory seasonings. Kombu-bonito Dashi serves as a foundation of this dish's flavor, in combination with soy sauce, miso, and dry shiitake mushroom etc., thus a succulent broth is created to season the halibut with a highlight of MSG. The delicious broth is also innovatively used to make its modern cuisine derivatives, such as foam and caviar, which enhance the experience of umami tastes in different forms. A butter-sautéed mushroom medley provides a thread of richness to the fish and broth, in addition, shiitake mushroom and oyster mushroom are well known as mushrooms remarkably rich in glutamic acids. The charred cherry tomatoes and daikon cress light up the colors of the dish, and balance perfectly with the taste of halibut by contributing sweet-sour fresh tastes.

Ingredients (4servings)

Kombu-Bonito Dashi Base

  • 5 pieces kombu
  • 2 oz bonito flakes
  • 4 qt cold water
  • Salt to taste

Kombu Dashi-Shiitake-Miso fortified (DSM) Soy sauce Broth

  • 48 fl oz dashi
  • 15 each dried shiitake mushrooms, powdered
  • 4T soy sauce
  • 4 teaspoons White miso paste
  • 1T white wine
  • 1T sake
  • 3T mirin
  • 1T white wine vinegar
  • 3T sugar
  • 2t MSG
  • ½ oz ginger, sliced
  • ½ oz scallion, sliced
  • Salt to taste

DSM Soy sauce Caviar

  • 10 fl oz DSM soy sauce broth
  • 2g Agar agar powder
  • 2T oyster sauce
  • 2T soy sauce
  • Canola oil, chilled in freezer, as needed

Sauté mushrooms medley

  • 12oz fresh shiitake mushroom, cleaned, trimmed
  • 12 oz fresh oyster mushroom, cleaned, trimmed
  • 12 oz fresh chanterelle mushroom, cleaned, trimmed
  • 3 cloves Garlic
  • 4 sprigs thyme sprigs
  • 2 fresh bay leaves
  • 2 oz Butter
  • Canola oil as needed
  • Salt to taste
  • Black pepper to taste

DSM Soy sauce foam

  • 8 fl oz DSM soy sauce broth
  • 2T oyster sauce
  • 1T Yuzu juice
  • 3g Soy lecithin

Charred cherry tomatoes

  • 30 cherry tomatoes
  • 2T sugar as sprinkles
  • 3 sprigs thyme
  • Salt to taste
  • Olive oil, for drizzling as needed
  • Seaweed powder as needed

Scallion & ginger oil preparation

  • 3 oz Scallion, green part only
  • 1 oz Ginger
  • 1 oz Baby spinach
  • 6 fl oz Canola oil
  • 1 fl oz Sesame oil

DSM Soy Sauce Boiled Glass bean noodles

  • 4 oz dry glass bean noodles
  • 15 fl oz DSM soy sauce broth
  • Sesame oil as needed

Pan-seared halibut fillets

  • 4 halibut fillets, 6 oz (with skin)
  • Clarified butter as needed
  • White pepper to taste
  • Salt to taste

Final presentation

  • 10 fl oz chili oil
  • 10 oz daikon cress
  • 2 oz Seaweed powder
  • Edible flowers as needed

Directions

UMAMI RECIPES
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