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Back to Yoshihiro Murata Feature Recipe Biography Video Interview
Chef Yoshihiro Murata of Kikunoi and Kiyamachi  Kyoto, Japan
Chef Yoshihiro Murata

Kikunoi Honten
Makuzugahara, Maruyama, Gion, Higashiyama
Kyoto, Japan

Kikunoi Kiyamachi
Kiamachi (off Shijokiyamachi)
Kyoto, Japan
English Version
Vegetables with Kuzu Jelly and Aromatic Kombu Dashi
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Vegetables with Kuzu Jelly and Aromatic Kombu Dashi
Chef Yoshihiro Murata of Kikunoi and Kiyamachi – Kyoto, Japan
Adapted by
January 2010
Yield: 8 Servings


Kombu Dashi:
15 grams kombu
600 milliliters water
50 grams dried bonito shavings, shaved into 0.3 millimeter flakes

Pork Broth:
250 grams pork thigh, trimmed of fat
5 grams salt
800 milliliters water

Kuzu Jelly (makes approximately 400 grams):
90 grams kuzu starch
1 gram salt
20 grams brunoise yuzu peel

1½ kilograms baby turnips, peeled and grated
2 grams kombu 
4 baby turnips, peeled and cut into16 40-gram pieces
4 grams salt

700 grams carrots, peeled and grated  
2 grams kombu
1 carrot, peeled and cut into 12 12-gram pieces
3 grams salt

40 edamame beans, unshelled
400 milliliters kombu dashi
4 grams salt

Aromatic Kombu Dashi:
5 milliliters usukuchi soy sauce
5 milliliters ginger juice
1 gram salt

To Assemble and Serve:
12 grams bubuarare rice crackers, crushed
8 grams toasted white sesame seeds
8 8-centimeter pieces yuzu peel, cut into a V-shaped “pine needle”


For the Kombu Dashi:
Combine the kombu and the water. Simmer at a constant 60˚C for 1 hour. Remove the kombu and bring the water to 80C; add the bonito, steep for 10 seconds, and remove. Set aside.

For the Pork Broth:
Slice the pork thinly, sprinkle with salt, and let it rest for 1 hour. Bring a pot of water to a boil; blanch the pork and shock it in ice water. Fill a pot with 800 milliliters of water. Add the pork and slowly bring to a boil, skimming off any foam. Simmer until the pork is cooked and strain through a chinois.

For the Kuzu Jelly:
Slowly combine 700 milliliters of the pork broth and the kuzu starch. Strain the mixture through a chinois. Transfer the mixture to a pot and slowly heat, stirring constantly until it has thickened. Add the salt. Remove from the heat and fold in the yuzu peel. Portion the jelly into 25-gram pieces and roll each piece in plastic wrap. Transfer to ice water and reserve chilled.

For the Turnips:
Use a towel to squeeze the juice out of the grated turnips. Transfer the grated turnip and juices to a pot and add the kombu, turnip pieces, and salt. Cook until the turnips are tender, skimming off any foam.

For the Carrots:
Use a towel to squeeze the juice out of the grated carrots. Transfer the grated carrot and juices to a pot and add the kombu, carrot pieces, and salt. Cook until the carrots are tender, skimming off any foam.

For the Edamame:
Cook the edamame in the salted kombu dashi until tender. Strain the edamame and reserve the dashi.

For the Aromatic Kombu Dashi
Combine 200 milliliters of the reserved kombu dashi, soy sauce, ginger juice, and salt. Bring to a simmer and reserve.

To Assemble and Serve:
Heat the kuzu jelly; then unwrap the plastic and slice it. Arrange the jelly in the bottom of a bowl with the turnip, carrot, and edamame. Garnish with a rice cracker, sesame, and yuzu. Fill a separate cup or bowl with the aromatic kombu dashi. Pour over the dish tableside.

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