Sushi Course with Sushi Chef Zoë Escher – Denmark’s Best

Ingredients

• 4 cup rice vinegar (Uchibori – comet su)
• 1 cup sugar
• 2 kg of pork bones
• 1 piece (15×15 cm) Kombu
• 4 dl stock
• 2 tbsp. soy sauce (Sanbishi)
• 1 tbsp. mirin
• 3 tbsp. cream
• ½ tsp. salt
• Sprinkle pepper
• 1 pk. pre-cooked ramen noodles
• 2 thick slices of pork
• 10 Shime ji mushrooms
• 1 spring onion
• 1 scallop
• 1 handful of bean sprouts
• 2 handfuls of white cabbage