This professional technique
COOKING INGREDIENTS
This professional technique
FREE
New potatoes
300g
Buckwheat flour
30g
potato starch
45g
Foie gras miso paste
30g
Tiger prawn
5 bottles
burdock
Two
Kelp stock
1 sho (63.5oz)
Saikyo miso
Appropriate amount
How to make Tiger Prawns with White Miso (New Potato Mochi Narutomaki, Burdock, Fern, Bamboo Shoots, Thin Radish Root, Butterbur Shoots, Bottarga)
How to make Tiger Prawns with White Miso (New Potato Mochi Narutomaki, Burdock, Fern, Bamboo Shoots, Thin Radish Root, Butterbur Shoots, Bottarga)
① Peel the burdock into strips and rub it with oil. Wash the new potatoes, steam them, peel them, strain them, add buckwheat flour and potato starch, add the baked foie gras pickled in miso paste, and season with salt.
2) Wrap the new potato mochi in burdock root and steam.
③ Peel the prawns, salt them, finely chop them, strain them, and dilute them with kelp stock. Heat this up and add Saikyo miso to adjust the flavor.
4. Place the new potato mochi and soaked vegetables in a bowl, top with fried butterbur shoots in a light batter, and sprinkle with roasted Bottarga.
COMMENT
White miso soup is a soup that is slightly sweeter and is made with a larger amount of white miso, such as Saikyo miso.
After pounding the prawns, they are strained and diluted with kelp stock and Saikyo miso is added. By straining the pounded prawns, they do not come into contact with the palate.
New potato mochi is made by straining new potatoes, adding buckwheat flour and potato starch, and also adding a paste made from baked foie gras pickled in miso. This adds richness to the light-tasting new potato mochi, giving it a luxurious feel.