Tsukiji Highball
Inspired by the timeless Scotch & Soda, this unique highball offers a symphony of rich umami flavours. The single malt whisky, infused with dried bonito flakes, takes on a distinctive smoky and savoury twist. A touch of nikiri-joyu paint and a garnish of crushed bonito flakes complete this exceptional cocktail experience.
Ingredients
For the bonito-infused whisky:
For the cocktail:
Preparation
Step 1
2 cup dried bonito flakes – 750 ml bottle of Scotch whisky
Combine the dried bonito flakes with the 12-year-old malt whisky. Let the mixture steep for 45 minutes, then strain it finely into a sealable bottle. It can be stored indefinitely, but for optimum flavour, you should use it within a month.
Step 2
200 ml Kikkoman Naturally Brewed Soy Sauce – 30 ml Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 30 ml sake – 30 ml mirin – Dried bonito flakes (1 handful) – Dried kombu (5 x 8 cm strip) – 2 tsp starch
In a small saucepan, combine the soy sauces, sake and mirin. Bring to a simmer over a medium heat. Once it starts to simmer, remove the pan from the heat and immediately add the dried bonito flakes and dried kombu. Cover the pot and leave the mixture to cool and infuse for one hour. After an hour, strain it finely into a sealable container. Stir in the starch until well blended; the mixture will thicken. Store in the fridge for up to one week.
Step 3
Dried bonito flakes, to garnish – Nikiri-joyu paint – Ice cubes – Bonito-infused whisky – Soda water – Dried kombu, small piece, to garnish
Using a brush, apply a layer of "paint" to the rim of a glass. Place crushed bonito flakes in a shallow dish and dip the painted rim into the flakes. Add the ice cubes to the glass. Pour in the whisky and soda and garnish with the small piece of kombu.
Recipe-ID: 1283
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
Discover more
