Home Recipes Top Chef Selection ~Pioneers~ Lily root bun with turtle shell and Salted plum stuffing

Recipes Top Chef Selection ~Pioneers~

Lily root bun with turtle shell and Salted plum stuffing

COOKING INGREDIENTS

Recipes Top Chef Selection ~Pioneers~

FREE

Ingredients

  • For 1 Persons
  • Cost: 500yen
  • Cooking time: 10分
  • Number of cooks: 1 Persons

  • Lily bulb

    150g

  • Suppon Turtle

    15g

  • Mochiko

    a little

  • Umeboshi Salted plum

    Appropriate amount

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COMMENT

The soft-shelled turtle lily root bun in the simmered bowl has a chewy texture due to the addition of a small amount of mochi flour to the lily root, making it more satisfying to eat. Also, since October is known for the 13th night of the 10th month, we scattered chrysanthemum flowers around the soft-shelled turtle bun to create a look that evokes the image of moon viewing. We hope that you can feel the atmosphere unique to this season from this bowl.

How to cook

How to cook

  1. ①Soak the turtle in water and sake to make soup. Remove the bones and break into pieces to make the meat.
    ② Clean the lily root, steam it, and strain it.

  3. 3) Wash the turtle in light soy sauce, wrap it in lily bulbs and steam it.
    ④Add Salted plum.

中野寿孝

  • Ginza "Japanese Cuisine Juko" (Michelin one star winning)
  • Owner and chef

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