INGREDIENTS
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Brining the Charred Squid
1.5 litre water
120g salt
20g caster sugar
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Dehydrated Green Spring Onion for Garnish
200g thinly sliced green spring onions
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Pickled Shitake Slices
150ml water
50ml white wine
20ml olive oil
50ml white wine vinegar
6g salt
4g caster sugar
6g sprigs of thyme
2 bay leaf
5 crushed black peppercorns
200g of Sliced shitake (no more than 1mm thick)
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Shitake Broth
300g of roasted shitake
100ml dark soy sauce
15g of dried shitake, soaked in water below
20g jar of confit ginger in syrup, chopped
30g coriander, bashed & chopped
6g thyme
4g crushed black pepper
40g demerara sugar
5 cloves garlic, crushed
40g of sliced banana shallots
2 bunches of spring onion, thinly sliced
30g sliced ginger
12g coarse sea salt
100ml veg
Water to cover by few inches
Oil
Method
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Brining the Charred Squid
Whisk the 3 together until the sugar has dissolved. Soak the squid in the brine for 1 hour, then drain on a wire rack and place into the fridge to air dry for a few hours.
Mark the squid on the inside with a criss-cross motion across the squid, then blow torched on the outside to make it curl up. This is then slice into rings at ½ cm thick.
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Dehydrated Green Spring Onion for Garnish
Dehydrate the onion at 70c for 2 hrs, then cool and store in an air-tight lid.
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Pickled Shitake Slices
Bring all the ingredients to a simmer in a large pot for 10 mins. ALWAYS check the seasoning.
Place the mushrooms into a tray and pour over the stock. You may need to re-season the pickling liquor before it cools completely, then leave for a day to take on more flavour before it’s used.
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Shitake Broth
Pan roast the sliced shitake, in a large sauté pan, with 100ml of veg oil (make sure the pan is very hot, but be careful of the oil)
Add the mushrooms, sprinkle evenly and wait until they start to caramelise before you stir. Add the sliced shallots, garlic, ½ salt & pepper and roast for another 5 minutes until nice and golden all over. Add the soaked shitake and cook for 2-3 minutes.
In a large pot, add the shitake, the rest of the ingredients and seasoning, bringing to a gentle simmer for 45 monutes. Skim off the scum that rises to the top during the first 15 minutes of simmering and adjust the heat so the stock simmers gently with the occasional bubbles rising to the top.
Turn off the heat and let it sit for 20 minutes, then strain through a fine sieve.
Place all shitake and squid into bowls and then pour over the broth and finish with a sprinkling of spring onions.