INGREDIENTS
Yuzu koshõ
4 small green chillies, finely chopped
2 limes, zested
4 lemons, zested
1 tbsp salt flakes
60 ml (¼ cup) yuzu juice
Pumpkin soup
1 kg butternut pumpkin, peeled, sliced
1 garlic clove, slightly crushed
1 tbsp mirin
200 g unsalted butter
1 tsp salt flakes
300 ml vegetable stock, or more
if required
Lemon juice, to taste
Garnish
40 g (¼ cup) pepitas
1 tbsp unsalted butter
100 g shiitake mushrooms, sliced
Sea salt, to taste
Micro herbs, such as sorrel
or coriander leaves, leaves
picked, optional
Miele accessories
METHOD
Yuzu koshõ
- Bruise the chillies with the zest and salt in a mortar and pestle then stir through the yuzu juice. Store in the fridge in a sterilised jar.
Pumpkin soup
- Place the pumpkin, 1 tablespoon of the yuzu koshõ, garlic, mirin, butter and salt into a large vacuum sealing bag. Vacuum on setting 3 and Seal on setting 3.
- Place into the steam oven on a wire rack on shelf level 2 and Sous-vide at 90°C for 1 hour 30 minutes.
- Transfer the ingredients into a food processor with a small volume of the stock. Blend until smooth, adding as much stock as needed to reach your desired consistency.
- Season to taste with lemon juice and salt.
Garnish
- Preheat the oven on Fan Plus at 160°C.
- Spread the pepitas onto a universal tray. Place into the oven on shelf level 2 and cook for 8 minutes, or until browned.
- Meanwhile, in a large frying pan on medium-high heat, induction setting 7, add the butter and cook until foaming.
- Add the mushrooms in batches and season well. Increase the heat to high heat, induction setting 8 and cook until the mushrooms are golden. Set aside.
To serve
- Serve the soup in warmed bowls and garnish with the sautéed shiitake mushrooms, toasted pepitas and micro herbs, if desired.
Hints and tips
- Yuzu juice and Yuzu koshõ can be purchased from Asian grocers. The juice from the lemons and limes can be used instead of the yuzu if unavailable.
- If fresh shiitake mushrooms are not available, use rehydrated dried shiitake. Do not discard the mushroom liquid, this can be saved and used in stocks or soups for extra flavour.
- Using this technique to cook the pumpkin intensifies its flavour and retains the vibrant colour.
- Butternut pumpkin can be substituted with other varieties, such as Japanese or Kent.
APPLIANCE / FUNCTION
Miele
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