Confit Trumpet Mushrooms with Dandelion Greens and Scallop Dashi


  • 4 ounces scallop trim
  • 6 fresh mussels
  • 1 sheet kombu
  • 1 ounce bonito flakes
  • 4 quarts water
  • ½ cup yuzu juice
  • ½ cup shiro dashi concentrate
  • 1 pound trumpet mushrooms
  • 4 cloves garlic
  • 2 bay leaves
  • 4 sprigs thyme
  • Kosher salt as needed
  • Blended oil as needed
  • ½ bunch red ribbed dandelion greens
  • Small bunch microgreens
  • Yuzo Kosho vinaigrette, recipe follows


Combine scallop trims, including broken pieces and abductor muscle, mussels and kombu in a large pot. Add water and heat to a simmer; cook gently 1 hour then boil 10 minutes to increase viscosity. Cool and season with yuzu juice and shiro dashi; set aside.

Place oil, mushrooms, whole garlic cloves, bay leaves, thyme and a few pinches salt in ovenproof pan that holds ingredients snugly. Add enough oil to cover, wrap pan in plastic then wrap again in aluminum foil. Bake in a preheated 275 F oven for about 90 minutes. Hold in oil until use.

Slice the top portion of the greens chiffonade style and toss with vinaigrette. Sear remaining greens on a plancha or in a hot skillet.

Plate by placing seared greens and microgreens in each of four bowls. Top with four confit mushrooms and pour in one cup dashi broth. Top with dressed greens. Makes 4 servings.

For Yuzu Kosho Vinaigrette, combine 3 tablespoons each of Dijon mustard, Kewpie mayonnaise and yuzu kosho paste; then add 2 tablespoons rice vinegar. Whisk in 2 cups blended oil; season with salt and pepper.

Chef-owner Tim Ma Kyirisan, Washington D.C.