甘鯛ずんだ焼、和牛ローストレタス包み
夏のコース料理の焼物です。甘鯛ずんだ焼は、甘鯛の皮目をかるく炙って帆立擂り身を塗り、枝豆、いぶりがっ…
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Surinagashi (Pureed soup) in a mortar
This is a replacement bowl. The chicken breast is soaked in salt koji for a little while, and once the flavor has been absorbed, it is steamed until just cooked through.
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"Suzumina" summer crab Fish cake, rolled shrimp, tuna simmered in oil, fresh yuba, boiled conger eel, red kidney bean jelly, squeezed anchovy cheese
The appetizer, named "Suzumi-na," was created to provide a refreshing feeling. It is a rolled shrimp and avocado jelly in Warijoyu (Dashi blended soy sauce) sauce.
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Nagaimo somen noodles (Yuki), shredded egg, eggplant, mitsuba, pickled ginger in vinegar and soy sauce, Nagaimo
This is a vinegared dish from a summer course. It's nagaimo somen noodles, made by cutting the nagaimo into thin strips and tying them together with shredded egg. The rest...
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White sesame water yokan (fig paste, smooth bean paste, kudzu paste, roasted sesame)
This job is a sweets job that I learned from Yoshiaki Oguma, who has been helping me since I was young. Mizu-yokan has been my favorite since I was in charge of preparation. This time, I used figs, a summer fruit, and finished the flavor to bring out the best in the ingredients, then made the bean paste and poured it over the top.
This time, the theme was sweets using sesame. When you think of mizu yokan, you probably think of something made with red beans, but I wanted it to be something refreshing to eat at the end of a meal, so I made a dish that conveys the rich flavor of sesame. The key is to carefully pour the sesame water.
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White sesame blancmange (roasted figs, wild peaches, lotus root crackers, brown sugar syrup)
I made a French dessert called "Blancmange" using sesame and other Japanese ingredients. Traditionally it is made with almond milk, so to get closer to the unique almond flavor, I added the sesame water I made in the professional basic "White Sesame Water Yokan" to add more flavor.
The lotus root crackers served with the blancmange were made using a baking sheet. This time, I used ground lotus root, but depending on the season, you can use various vegetables such as lily bulb, chestnuts, and jiku, which will give a sense of the season and change the flavor. I also garnished it with caramelized figs in a cassonade.
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New Recipe was added. 甘鯛ずんだ焼、和牛ローストレタス包みを追加しました。
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New Recipe was added. 甘鯛ずんだ焼、和牛ローストレタス包みを追加しました。
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New Recipe was added. とうもろこし擂流し仕立を追加しました。