23 October 2009
matsutake in broth
Matsutake, day two.
A mix of very clear chicken and duck broths, lightly salted, and brought to the point of almost simmering. I let that reduce slowly while doing other things.
Add julienned leeks and thinly sliced matsutake. Bring to a quick simmer, serve immediately, garnished with a few drops of sesame oil.
Absolutely incredible. The broth was full-bodied but simple, the leeks lent a mild allium kick, together making a perfect backdrop for the lightly poached matsutakes.