Chef Mr Shioi shows us a simple dish that he often serves at the Japanese Embassy in Canberra.
"This is a very delicate dish with simple, yet intricate, flavours, so it needs to be sensitively handled on the wine front. In this situation, a dry Aussie riesling can often be the best way to go. Australia makes undoubtedly some of the best dry riesling in the world, with everything from slate, to floral, to intense citrus flavours. When you’re in Australia’s capital, you don’t have too far to travel to find it. Clonakilla is rightly famous for its shiraz viognier, but the riesling is also superb, with laser-like edges and a beautiful balance of flavours, such as white flowers, apple and citrus fruit." - Dan Coward
- 1200 ml water
- 15 cm konbu (dry kelp)
- 30 g dried bonito flakes
- 1 cluster shimeji mushroom
- 4 whole prawns
- 4 chicken tenderloins
- 8 ginkgo nuts
- bunch of mizuna, finely chopped
- 800 ml dashi stock
- ½ lemon
- 5 g salt
- 5 ml light soy sauce
- 10 ml Japanese sake
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink match Clonakilla Riesling 2012, Canberra, ACT
To prepare the dashi stock, place the water and konbu in a saucepan and cook over a medium heat. Gently bring to a boil, then remove the konbu just before it reaches the boiling point.
Add the bonito flakes to the pan and remove the pan from the stove.
Strain the dashi stock with a piece of kitchen paper. Discard the bonito flakes (do not squeeze the bonito flakes). Place the dashi stock in a bowl of iced water to cool down quickly. (Leaving it to cool gradually spoils the stock’s flavour.)
Divide the shimeji mushroom into 2–3 pieces and quickly blanch.
Shell and devein the prawns, leaving the tail intact. Cook in boiling water and remove immediately.
Remove the sinew from the chicken and slice. Cook in boiling water until the surface becomes white.
Remove the shell of the ginkgo nut by breaking it with the back of the knife. Boil water in a pan and add the ginkgo nuts. Cook the ginkgo nuts and peel the thin film as you roll the nuts with a ladle to remove the skin.
Place the dashi stock in a pan. When it starts to boil, add the sauce mix and season to your taste.
Place the mushrooms, prawns, chicken and ginkgo nuts in a dobin teapot. Pour over the dashi stock.
On a gas stove, place the dobin teapot on top of the griller. When the ingredients are cooked, turn off the heat. Add the mizuna and cover. Serve with lemon.