Paride Pasetti

Paride Pasetti was the UK finalist for this year’s Washoku World Challenge, and enjoyed a special online lesson with a top Japanese Chef – watch on-demand here: https://www.youtube.com/watch?v=noPn8K2CJIo

Red mullet and kabu suimono (Clear soup with red mullet and turnip) is one of the dishes that secured Paride’s place in the final, and here’s the recipe:

Ingredients:

1 litre Ichiban dashi

1 portion red mullet

1 Tokyo turnip & 2 leaves

1 Yuzu zest

Light soy

Mirin

Myoga

Salt

Ichiban dashi

Soak 30 gr Rishiri kombu overnight in 1.8 litres soft water (eg: Volvic)

Heat to 60-65 degrees, and simmer for 1 hour to extract umami from the kombu
Remove kombu and heat to 85 degrees
Remove from heat and add 50 gr Katsuobushi, leave to infuse for 50 seconds
Strain through a muslin cloth or fine sieve

For Ichiban dashi clear soup

Season: 600ml Ichiban dashi = 2.5 gr salt = 5 ml light soy
Mix well together

Ichiban dashi

Soak 30 gr Rishiri kombu overnight in 1.8 litres soft water (eg: Volvic)

Heat to 60-65 degrees, and simmer for 1 hour to extract umami from the kombu
Remove kombu and heat to 85 degrees
Remove from heat and add 50 gr Katsuobushi, leave to infuse for 50 seconds
Strain through a muslin cloth or fine sieve

For Ichiban dashi clear soup

Season: 600ml Ichiban dashi = 2.5 gr salt = 5 ml light soy
Mix well together

Peel Tokyo turnip using roppo technique, cut in half and sprinkle all over with salt
Place in food dehydrator at 60 degrees, together with all of the skin and trimmings
Leave for 2 hours
Remove turnip from food dehydrator and simmer in Ichiban dashi (as above) for 1 hour
Let cool in the cooking liquid, then leave to rest overnight

Season 200ml of Ichiban dashi with Mirin and light soy, bring to boil and add two turnip leaves for 5 seconds
Remove and strain over a bowl of ice to help cool down quickly. This will preserve the pleasant green colour of the leaves.

Remove turnip from the liquid and heat
As soon it starts to boil, add the turnip skin and trimmings
Let simmer on a low flame for 15 minutes
Remove turnip and bring back to boil

Sprinkle red mullet with salt, brush with vegetable oil
Hard grill until scales become nice and crispy

Assembling your dish: Place the turnip on the plate first, then its leaves. Next the red mullet, and sprinkle with chopped myoga. Pour over 150ml of hot Ichiban dashi, season and add grated yuzu for freshness.