Mushroom bouillon with artichoke and sorrel
Roasted Jerusalem artichoke meets wild mushrooms in a savoury bouillon. Kikkoman Poke Sauce brings deep umami, while crisp sorrel tempura adds a light, contrasting finish.
Ingredients
For the Jerusalem artichoke:
For the mushroom bouillon:
For the sorrel tempura:
- Mushrooms and bouillon: approx. 220 g
- Jerusalem artichoke: approx. 120 g
- Tempura: approx. 20 g
- Wild herbs: approx. 2 g
Preparation
Step 1
Preheat the oven to 200 °C (fan).
Step 2
Toss the Jerusalem artichoke with the oil, thyme, garlic and salt and roast on a baking tray for 20–25 minutes.
Step 3
Meanwhile, sauté the mushrooms and shallots in a pan with oil over high heat for 2–3 minutes. Add the mushroom stock. Bring to the boil and add the Kikkoman Poke Sauce.
Step 4
Prepare the tempura batter according to the packet instructions. Dip the sorrel leaves and deep-fry at approx. 170 °C until crisp. Season with the togarashi.
Step 5
To serve, spoon the wild mushrooms with plenty of bouillon into deep plates. Place the Jerusalem artichoke on top and serve garnished with the sorrel tempura and wild herbs.
Tip
Large sorrel leaves can simply be trimmed to size with a knife.
Recipe-ID: F1158
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