Matsutake Bouillon, Abalone, Turnip, Rice, Wakame, and Crispy Rice

Adapted by
April 2013
Yield: 4 portions


4 90-gram red abalone
1:1 vinegar -water solution
Ichiban Dashi
75 grams kombu
5 quarts cold water
100 grams bonito flakes
Matsutake Boullion
5 quarts cold water
300 grams leeks, chopped
75 grams ginger, chopped
25 grams garlic, chopped
100 grams daikon, chopped
500 grams matsutake mushrooms, trimmed
225 grams sake
75 grams sudachi juice
340 grams white soy sauce
Crispy Rice
1 cup sushi rice
1 tablespoon rice wine vinegar
1 tablespoon white wine vinegar
1 tablespoon sugar
fryer oil
To Assemble and Serve
vegetable oil
1 #1 grade matsutake mushrooms, cleaned
2 Tokyo turnips, scrubbed
1 tablespoon chopped dried wakame seaweed
12 leaves micro red mustard


For the Abalone:
Using a spoon, scrape the abalone free from the shell, discarding the mouth and guts. Soak in warm vinegar-water solution for 30 minutes to break down the slime. Scrub clean. Put abalone between 2 sheets of plastic wrap and lightly pound with a spoon until tender. With a knife, score a crosshatched pattern into the outer face. Reserve chilled.

For the Ichiban Dashi:
In a large pot, steep kombu in cold water for 20 minutes. Heat kombu to a simmer, and cook 30 minutes. Add bonito flakes, simmer 10 minutes, turn off heat, and steep 40 minutes. Strain through a filter and chill.

For the Matsutaki Boullion:
In a large pot, combine Ichiban Dashi with leeks, ginger, garlic, daikon, and matsutake. Bring to a very low simmer and cook 1 hour. Add sake, sudachi, and soy and cook for 30 minutes. Strain through multiple filters, chill, and chill.

For Crispy Rice:
Wash the sushi rice in cold water for 1 minute. In a small pot, combine sushi rice and 1 cup cold water. Cover pot tightly and bring to a simmer. Turn heat to low and steam until rice is tender. In a small pot, combine rice wine vinegar, white wine vinegar, sugar, and ½ teaspoon salt. Bring to a boil, remove from heat, and set aside. Transfer rice to a bowl and season with vinegar mixture, fluffing with a fork. Spread rice onto parchment paper and air dry. Heat oil to 400°F, fry the dried rice until puffed. Drain on paper towels, season with salt, and reserve in a warm place.

To Assemble and Serve:
Heat a pan over high heat and lightly oil. Add the abalone, shell side down, along with a small nugget of butter (it should immediately begin to brown). Flip abalone, cook for 30 seconds, and remove. Slice each abalone into 4 strips. Cut 12 thin slices of matsutake and 16 thin slices of turnip. Arrange the turnip slices, abalone strips, and raw matsutake in an overlapping line down the middle of 4 hot bowls. Sprinkle with the dried wakame flakes and Crispy Rice. Garnish with microgreens. Tableside, pour 4 ounces of hot Matsutake Bouillon into each bowl.