My favourite contestant of BBC’s MasterChef has been popping up fine dining restaurants across the country.
Ok, disclaimer, I’m talking about my husband who made the quarter-finals of this year’s show.
Wakefield entrepreneur and chef (my hubby) Chris Hale shares his secrets on how to create chef-style food creations in your own home.
His first recipe in this series is…
Warming Japanese Noodle Broth – Mushroom Dashi
Chris said: “I love venturing into large Chinese supermarkets with such a vast array of incredible ingredients I have never set eyes on before.
“These little trips inspired my weekly pop up café at Union Street, Sheffield as I bring a different part of Asia to Sheffield every Monday lunch time.
Here is a recipe which proved to be very popular in my first week, when I focussed on Japanese cuisine. It is easy to make, incredibly healthy and absolutely delicious. I hope you enjoy, please tweet me any pictures when you have made it to @popupnorthfood
Shiitake mushroom dashi
kombu, 1 postcard-sized piece
Soy sauce 80ml
500g udon noodles
1x pak choi finely sliced
Assortment of mushrooms (I love enoki & shiitake)
1. In a bowl immerse the dried mushrooms in 1l hot water (enough to cover all the mushrooms – this will form your stock) to rehydrate for 40mins.
2. Boil the udon noodles until cooked and drain.
3. Put the noodles into the bowl you’re serving in (I use kilner jars as they look great). Put the chopped pak choi, beansprouts and mushrooms on top.
4. Pour the mushrooms and water they have been sat in into a large pan with the kombu, mirin and soy sauce and boil until it has reduced by a third.
5. Sieve the liquid with a fine sieve (there is quite often grit on the dried mushrooms).
6. Pour the hot broth on top of the noodles and leave for 2 minutes to warm everything through.
Chris runs Pop Up North which offers fine dining, private dining and creative catering for events.
For more info on Chris and his food ventures, go to facebook.com/popupnorth