Nori hake, celeriac, broccoli, soy and shiitake broth

Nori hake, celeriac, broccoli, soy and shiitake broth

Recipe by Chef Joseph Fallowfield, Kikkkoman Masters 2017 Runner Up

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  • Serves4


  • 50g Nori
  • 400g Hake
  • 4 x Scallop
  • 100g Celeriac
  • 100g Broccoli
  • 100g King oyster
  • 50g Dried shiitake
  • Fresh shiitake
  • 50ml Kikkoman soy
  • 10g Pea shoots
  • 50g Kale
  • 5g Borage
  • 10g Garlic
  • 10g Ginger
  • 50ml Sake
  • 50ml Vegetable oil
  • 50g Butter


For the hake, season and wrap in nori. Steam on a medium heat for 8 approximately 6 minutes. Slice into three to serve.

For the scallop, pan fry in foaming butter, season.

For the celeriac, broccoli and oyster mushroom; simply cook on a medium to low heat in a frying pan ensuring even colour. Finish with butter.

For the shitake and soy broth; bring 50g of dried shiitake to a medium simmer alongside 200ml of white chicken stock, 50 ml of Kikkoman soy, 50ml sake and add grated garlic, ginger and season with kombu powder.

For the kale crisp; deep fry kale, season with salt and kombu powder.

To garnish, place the hake at separate corners of the bowl and fill in the gaps with the remaining components ensuring each is visible. Serve the broth in a glass pot alongside the plated dish.

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