SQUID WITH WILD LEAVES AND A MUSHROOM BROTH
Ingredients
- 1 large squid
- cleaned
- selection of English wild leaves (such as wild cabbage
- dock leaves
- lady’s smack
- wild harvest) or different varieties of cabbage
- 1 tbsp rapeseed oil
- 1kg/2lb 4oz shiitake mushrooms
- sliced
- 2 sheets kelp seaweed
- 50g/1¾oz fresh root ginger
- peeled and sliced
- 300ml/10fl oz mirin
- 300ml/10fl oz dark soy sauce
- 300ml/10fl oz sake
- rosman berries
- to taste
- sea rosemary
- to taste
- sea sorrel
- to taste
- stonecrop
- to taste
- birch sap syrup
- to taste
- ramen noodles
- preferably lactose fermented ramen
- meadowsweet vinegar
- to taste
Directions
- For the broth
- put all the ingredients in a large saucepan and add 2 litres/3½ pint water and bring to the boil. Simmer for 3 hours before straining through muslin cloth.
- Prepare the squid by scoring it four times on each side before cutting into long strips.
- Cut most of the wild leaves into small pieces but leave some of the larger ones whole.
- Mix the squid with the rapeseed oil.
- Put the squid into a serving bowl and lay some of the bigger leaves around the edge. Ladle over the warm broth and finish with the chopped leaves and the garnish ingredients.
