Entrée · Season 18

Japanese Dashi-Infused Mussel Broth With Pickled Apple & Russian Buns

Name: Japanese Dashi-Infused Mussel Broth With Pickled Apple & Russian Buns
Yield: 2
Ingredients: 100g hot water (45°C); 7g yeast; 1 tsp honey; 100g yoghurt; 25g olive oil; 2 tsp salt; 300g bread flour; 20g unsalted butter, melted; sea salt, to taste; 40ml rice vinegar; 20ml sake; 20ml mirin; 1/8 tsp salt; 1/8 tsp citric acid; 1 green apple, peeled and finely diced (brunoise); 10g kombu; 500ml cold water; 10g bonito flakes; 40g unsalted butter; 2 shallots, finely diced; 1/8 tsp ground black pepper; 1/8 tsp ground white pepper; 1 tbsp rice wine vinegar, plus extra for seasoning; 2 tbsp sake; 1 tbsp mirin, plus extra for seasoning; 250ml Kombu Bonito Dashi; 500g fresh mussels; Japanese Butter Dashi Mussel Broth; fresh chives

Alyona Iljuhhina

Contestant · 01 Jul 2026

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Russian Yoghurt Buns

100ghot water (45°C)

7gyeast

1 tsphoney

100gyoghurt

25golive oil

2 tspsalt

300gbread flour

20gunsalted butter, melted

sea salt, to taste

Pickled Apple Brunoise

40mlrice vinegar

20mlsake

20mlmirin

1/8 tspsalt

1/8 tspcitric acid

1green apple, peeled and finely diced (brunoise)

Kombu Bonito Dashi

10gkombu

500mlcold water

10gbonito flakes

Japanese Butter Dashi Mussel Broth

40gunsalted butter

2shallots, finely diced

1/8 tspground black pepper

1/8 tspground white pepper

1 tbsprice wine vinegar, plus extra for seasoning

2 tbspsake

1 tbspmirin, plus extra for seasoning

250mlKombu Bonito Dashi

Japanese Mussels

500gfresh mussels

Japanese Butter Dashi Mussel Broth

Garnish

fresh chives

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

AppleKombuMusselsYoghurtMain

Recipe by Alyona Iljuhhina, Season 18. Originally published by Network 10 on 01 Jul 2026.

Original on 10 Play ↗