Swamp Dashi, Kohlrabi, Scallions, Olive Oil
Chefs Evan Ingram and Brenna Sanders of The Crustacean Club | New Orleans, LA
Adapted by StarChefs | November 2026 | Photo: Alexander Zeren
INGREDIENTS
Swamp Dashi:
230 grams sake
One 3-inch square kombu
280 grams white soy sauce
30 grams mirin
20 grams white balsamic vinegar
Charred fish bones
To Assemble and Serve:
Whole dry-aged porgy, cleaned and thinly sliced
Flaky sea salt
Corto Truly extra virgin olive oil
Thinly sliced kohlrabi
Shaved scallions
METHOD
For the Swamp Dashi:
In a pot over medium heat, bring sake to a boil. Let boil 3 minutes. Add kombu and 260 grams water. Let simmer 3 minutes. Add remaining ingredients and remove from heat. Let cool. Cover and then refrigerate 24 hours. The next day, strain through a fine mesh sieve. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Place porgy on a serving plate. Season with salt, olive oil, and desired amount Swamp Dashi. Garnish with kohlrabi and scallions.
