This professional technique
COOKING INGREDIENTS
This professional technique
FREE
Clams (120g)
Four
bamboo shoots
One
broad bean
8 pieces
Kyo carrot
a little
Mountain burdock
One
How to make grilled clams and bamboo shoots with miso (broad beans, Kyoto carrots, and wild angelica)
How to make grilled clams and bamboo shoots with miso (broad beans, Kyoto carrots, and wild angelica)
1. Peel the clams and cut them in half with a knife.
② Remove the bitterness from the bamboo shoots, cut them into bite-sized pieces, and season with Happo dashi stock.
③ Boil broad beans in salt and peel off the thin skin. Cut Kyoto carrots into straight slices and boil them, then make them into "Oka-age" pickles. Once cooled, soak them in white miso and make Saikyo-zuke. Peel and cut the mountain angelica tree into slices, then soak them in lemon water made by adding a little sugar to lemon juice.
④ Grill each ingredient in a frying pan, place on a ceramic plate, pour plenty of kinome miso on top, and brown in the oven. Finish by garnishing with twisted angelica.
For 7 servings
Cost: 200 yen
Cooking time: 30 minutes
Serves: 1 person
◇Sakura shrimp: 70g
Basella greens: 2 bags
Manganji peppers: 3
Ginger: 8g
For detailed recipe, click here
https://www.recipe-ru.com/en/search/result/?keyword=kagurazaka
#JapaneseRestaurant #JapaneseCuisine #JapaneseCuisineAssociation #KaisekiCuisine #JapaneseChef #Chef #Kaiseki #Kappo #Menu #JapaneseRecipe #NewMenu #Reciperu #Cooking #CookingLover #TrainingToCook #ConnectWithChefs #LearningCooking #JapaneseFood #Presentation #sakurashrimp #sakurashrimps"
height="300"
width="300"
>
For 4 servings
Cost: 5,000 yen
Cooking time: 1 hour
Number of servings: 1 person
Tuna: 10g x 8 slices
Sea bream: 10g x 4 slices
Sillago: 40g x 2
Horse mackerel: 80g x 1
Anago (conger eel): 150g x 1
Kohada (gizzard shad): 40g x 2
Shrimp: 20g x 4
Nori (seaweed): 1 sheet
Kanpyo (dried gourd strips): 10g
Eggs: 2
Cucumber: 1
Rice: 1 cup
Yokoi rice vinegar: as needed
Gari (pickled ginger): 20g
◇Sushi Vinegar
Vinegar: 1 cup
Sugar: 80g
Salt: 40g
For the rest of the recipe, click here
https://www.recipe-ru.com/en/search/result/?keyword=Chirashi+Sushi
#JapaneseRestaurant #JapaneseCuisine #JapaneseCuisineAssociation #KaisekiCuisine #JapaneseChef #Chef #Kaiseki #Kappo #Menu #JapaneseRecipe #NewMenu #Reciperu #Cooking #CookingLover #TrainingToCook #ConnectWithChefs #LearningCooking #JapaneseFood #Presentation #ChirashiSushi #Sushi"
height="300"
width="300"
>
COMMENT
We usually serve three Sakizuke appetizer, but since it gets cold at night until March and April, we serve a second hot dish. After peeling the Yama-udokatsu, we soak it in lemon water to remove the bitterness and reduce the bitterness.
Dishes using kinome miso are a classic dish that you will want to serve in the early spring months of March and April. First, make green color will determine the color of the kinome miso. Any green leaf will do, but if you want to achieve a beautiful color, I recommend using spinach. Also, while a blender is often used for this type of work to save time, tearing the leaves with your fingers and pounding them firmly in grinding bowl and pestle makes a big difference in the flavor. Salads taste better when mixed just before serving, so it is important to prepare and season each ingredient in advance, so that when an order is received, you can quickly mix the ingredients and serve them to customers.