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