Glass dumpling with miso dashi and mushrooms

Begin by pickling the shimeji mushrooms. Place the shallots, garlic, vinegar, white wine, soy sauce, bay leaf and rosemary into a small saucepan and bring to the boil. Remove from the heat, add the tarragon and leave to infuse overnight in the fridge

The next day, trim the stalks from the shimeji mushrooms and pour the cold pickling liquor over them through a sieve, to remove the herbs and aromatics. Ensure they are fully submerged and leave to pickle for 24 hours

Make the dashi by draining the soaked kombu and adding it to a saucepan along with the litre of water. Bring up to 80°C and hold at that temperature for 1 hour

Meanwhile, make the filling. Fry the sliced mushrooms in a dash of oil until caramelised and most of the moisture has evaporated. Mix with the rest of ingredients, along with the reserve shiitake mushrooms from making the dashi, and finely chop everything together to create a paste. Set aside to cool

Pour the kombu water over the dried shiitake mushrooms and set aside to infuse for 30 minutes. Strain the mixture through a fine sieve (reserving the soaked shiitakes) into a clean saucepan, then add the white soy, mirin and sake. Keep in the fridge to reheat before serving

Make the dumplings by sieving the potato and wheat starches together in a bowl. Quickly pour the boiling water into the bowl, whisking vigorously so that the hot water gelatinises as much flour as possible

Turn the dough out onto a bench, then add the oil and knead until it is smooth, elastic and starts sticking to the bench. Roll the dough through a pasta machine on the second-to-last setting, then cut out 4 circles around 4.5cm in diameter using a pastry cutter

Place around 8g of the filling into the centre of each circle, then bring the edges to the middle and pinch them closed to create a three-pointed dumpling (try to remove as much air as possible). Keep in the fridge on small squares of silicone or baking paper until ready to serve

When ready to serve, set up a bamboo steamer over a pan of simmering water. Gently reheat the dashi and place the dumplings into the steamer along with the pieces of dulse and cook for 7–10 minutes. Meanwhile, pan-fry the shiitake mushrooms in a little oil until golden

To plate, slice two of the shiitake mushrooms in half. Place one and a half shiitake mushrooms into each bowl along with a dumpling and piece of dulse. Drain the pickled shimeji mushrooms and place around the dumpling, then whisk in a little white miso and yuzu juice into the hot dashi until you’re happy with the flavour. Pour the dashi into the bowls and garnish with coriander. Serve immediately