Forest Gold
by Odd Strandbakken
Oslo, Norway
200ml Mugi Shochu (Barley), Iichiko Saiten, Ooita
450ml Forest Stock*
50ml mirin
*Forest Stock
600ml cold water
5g dehydrated chanterelles
5g dehydrated rosemary leaves
Bring everything to a simmer and let the stock cool for 30 min before straining it. Bottle and keep at 65°C (149°F) in a circulator until you want to serve it in preheated cups.
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