This professional technique
COOKING INGREDIENTS
This professional technique
FREE
White asparagus
4
Tiger prawns (30g)
4
Snap Beans
4
Firm tofu
1 unit
Green buds
a little
How to make white asparagus (prawn cream, tofu topping, snap beans, green shoots, bracken)
How to make white asparagus (prawn cream, tofu topping, snap beans, green shoots, bracken)
1. Peel the white asparagus and boil it. Season with 600cc of dashi stock, 36cc of mirin, 32cc of light soy sauce, a little salt, and dried shrimp.
② Remove the heads from the prawns, take out the intestines, skewer them, and boil them in salt to make the okaage.
3) Prepare dashi jelly by adding 180cc of asparagus broth and 3g of gelatin.
④ Sprinkle ash and salt on the bracken, pour plenty of boiling water over it and leave it until it cools. After rinsing, soak it in water to remove the scum, and season with Happo dashi.
⑤Add 80g of cream cheese soaked in Shiraae to 1 block of tofu, season with salt, light soy sauce, and sugar, and strain through a habutae strainer to make cream tofu base.
6. Place the white asparagus and abalone in a bowl, top with a generous amount of cream tofu, then pour the asparagus dashi jelly on top, garnish with snap peas and bracken, and sprinkle green sprouts on top.
COMMENT
Cream cheese soaked in sake lees is also served as an a la carte dish in the restaurant. The one used this time was soaked for about two and a half months, but it doesn't taste much of the sake lees and is sticky and soft to the touch. For the cream tofu base, a block of Shiraae tofu is seasoned with cream cheese soaked in sake lees, salt, light soy sauce, and sugar, and then strained through a habutae sieve. Cream cheese was originally added as a secret ingredient, but this time we added a lot of it to create a rich cheese flavor.