Lough Neagh smoked eel and sweetcorn dashi
Method
- 1
1. For the dashi, place the reserved eel skin and bones in a saucepan with the shallots, garlic and cold water. Place on a medium heat, bring to a gentle simmer and add the dashi powder. Simmer for around 20-30 minutes, allowing the smoke and richness from the eel to flavour the broth without reducing it too aggressively. Strain through a fine mesh sieve and return the broth to a clean saucepan
- 2
2. Place the whole corn cobs into the strained dashi and simmer gently for 10 minutes, then remove from the heat and leave to infuse. Once cool enough to handle, remove the corn and slice off the kernels. Reserve the kernels and the broth separately (discard the husks)
- 3
3. Meanwhile, bring a saucepan of water to the boil and set up a bowl of iced water. Boil the eggs for 6½ minutes then transfer to the iced water with a slotted spoon and leave to completely cool. Peel and set aside
- 4
4. Heat the vegetable oil in a deep pan over a medium-high heat, or preheat a deep-fat fryer to 170°C. Set up a tray lined with kitchen paper. Deep-fry the dried wakame for 1-2 minutes until crisp, then remove to kitchen paper – you may need to work in batches. Set aside
- 5
5. When you’re ready to serve, place 700ml of the smoked eel dashi in a saucepan and bring to a gentle simmer. Add the sweetcorn kernels and smoked eel and warm through – do not boil. Season the broth with rice wine vinegar and sprinkle in the chives
- 6
6. Meanwhile, reheat the eggs in simmering water for 2 minutes, then drain and slice in half
- 7
7. To serve, divide the sweetcorn, smoked eel, and broth between bowls. Place the egg halves on top and spoon over the XO sauce and fermented black soybean chilli oil. Finish with the crispy fried wakame. Serve immediately