Credit to @dominichrauger Dry aged hake // Dashi // Pickled shimeji// Salted Kombu

Credit to @dominichrauger Dry aged hake // Dashi // Pickled shimeji// Salted Kombu
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Simple dish with oodles of flavour… but seriously, it’s all about the dashi. Homemade with British sugar kelp and instead of katsubishi, smoked and dehydrated the hake bones. For earthy notes, I added dried slippery Jack’s foraged last year…. Deeeeep ?
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