3 bunches cleaned and quartered radishes
(can be a mix of whatever varieties you can
get your hands on)
2 tbsp confit eschallot
500g butter (the best quality you can buy)
4 fat slices sourdough bread
1L filtered water
200g dry shiitake + any mushroom scraps
you may have
100ml shiro dashi
100ml white soy
Recipe by Mitch Orr of Kiln
Photography by Jon Bader
1. For the dashi: Place the shiitake and water into a heavy based pot. Bring to a boil and turn down to a low simmer. Simmer for around 15 minutes until the shiitake are fully hydrated and have infused the water with their flavour.
2. Remove the shiitake, squeezing out any excess water.
3. Season the mushroom stock with dashi, soy and mirin. Taste as you add the three liquids one by one. You’re aiming to season with the soy, add umami and smokiness with the shiro dashi and then balance both with the mirin. The resulting dashi should be very savoury and deep in flavour.
4. To serve: Add the confit eschallot to a heavy based pan (one you have a lid for), add the dashi and bring to the boil.
5. Add in the radishes. Place the lid on the pan and allow the radishes to blanch/steam for 2 minutes or until they begin to turn translucent and become tender.
6. Add in the butter, keeping the liquid at a boil to emulsify the butter and create a silky, shiny sauce.
7. Once the butter has emulsified and the sauce has thickened, check seasoning and adjust with salt if needed.
8. Meanwhile, gently warm your bread in the oven.
9. Transfer the radishes and plenty of sauce to a bowl. Serve with the bread alongside for dipping and mopping up all the sauce.