Firefly squid and rape flowers
List of ingredients
Serves 4
12 firefly squid
1/2 bouquet of rape flowers
A few shiso leaves
Toasted sesame seeds
For the broth
1,2 l water
80 ml sake
80 ml mirin
80 ml light soy sauce
10 ml konbu
20 g dried skipjack tuna
Sommelier’s tip
A young Petit Chablis
One can taste a lovely bitterness and umami through the whole grilled squid and the cooked rape flowers. This dish would go very well with a young, light wine, such as a Petit Chablis. The shiso leaves bring a fresh taste to the dish which also complements the wine.
Method
1. Put the broth ingredients in a pan and bring to a boil. Reduce by 80%, strain, and leave to cool.
2. Cook the rape flowers and then tip into the broth.
3. Boil the firefly squid and add to the broth.
4. Arrange on a dish, decorate with the shiso leaves and sprinkle with roasted sesame.
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