Chicken, lovage, garlic pannacotta, umami broth

Method

For the Wood Ears:
Cook dehydrated wood ears in dashi. When ready to serve, glaze in a dashi reduction.

For the Dashi:Bring the water and Kombu to 82 degrees, add bonito flakes to infuse for 3 minuets, pass off, then add mirin, rice wine vinegar and Kikkoman soy sauce.

For the Dashi Gel:
Take dashi and thicken with ultratex until desired thickness.

For the Dashi reduction:
Reduce down 300ml of dashi until syrup like consistency.

For the Garlic pannacotta:
Bring milk to the boil, add garlic and leave to infuse for 30 minuets, add gelatine and set in the fridge.

For the Tosaka Seaweed:
Rinse seaweed under cold running water to remove the salt, store in a container until needed. Dress with sesame oil and Kikkoman soy sauce.

Chicken master stock:
Add all into a pan and reduce steadily by half.

Frozen Lovage:
Bring to boil, Blitz in STAB. The add all ingredients into the Vita and blitz.

For the Umami Consommé:

Roast off red mullet and bones. Add the squid and the scallop trim. Add the fennel, celery and sweat down. Roast the chicken wings in the oven, and then add to the main mix. Add the cider and vinegar and reduce. Add the stocks and butter, and then simmer down for 2 hours. Pass off and clarify.