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野村友里 春夏秋冬 おいしい手帖|とうもろこしの天茶漬け

本誌連載、人気フードディレクター・野村友里さんの『春夏秋冬 おいしい手帖』と連動した動画です。旬の食材を使った母親から受け継いだ和食のレシピをアーカイブしていきます。

Recipe for Hazuki (August) : Corn Tencha

It is amazing how many different kinds of corn there is around; Pure white, Kankan musume (Sweet girl), Gold Rush to name a few. Especially White Lady, like it’s name, has pure white skin like a beautiful lady. It grows high towards the sky; with its long beard straight up, and so delicious it is irresistible to take a bite fresh off the farm. On a hot summery day, topping tempura corn over rice, then adding tons of relish will work your appetite! Fried juicy corn with cold green tea is tempting to the eye, amazing to taste, and quite fulfilling.

Corn Tencha (serving for 4)

Corn 2
Tiger Prawn 12
Scallop 6
Kobashira (shellfish adductor muscle) 1 pack
Mitsuba (Trefoil herb) 1 bunch
flour

-Batter
Cake flour 80g
Potato starch 2 tablespoon
Cold water 100-150ml
Deep-frying oil

-Relish
Ooba/Shiso ( perilla herb ) 1 bunch
Myoga ginger 3
Green onion 1/2 bunch
Wasabi, graded
Sudachi (Japanese citron), cut to squeeze

Broth, Green tea
Salt
Rice

Method

1. Cut corn in half, and scrape off the corn on the chopping board.

2. Take off head, tail, shell, and digestive tract from the shrimp and cut in small 1cm pieces. Chop up scallop and kaibashira the same size.

3. Chop up mitsuba about 1cm in size, and the leaf too.

4. Shred oba herb and leave in water. Cut myoga in half, then chop up and also leave in water. Finely chop green onion.

5. Mix same amount of dashi and green tea, add a bit of salt, and put in fridge to cool.

6. Make batter. Add egg and cold water in a bowl, then mix. Add flour and starch in the mixture, plus some ice to keep it nice and cool.

7. Mix 1,2, and 3

8. In a smaller bowl, pour 1 ladle scoop of 7, sprinkle flour (the key to make crispy light tempura with less batter.), and add 6. (Just enough so there is no batter left in the bowl)
Quickly dip ladle in oil so the batter does not stick, and fry a scoop in 70 degrees oil. Gently shape with long chopsticks while frying to make a good shape. (Be ware of popping corn! Ideal to put a lid on the pan.) When the perfect tempura is fried, make more with the remaining mixture. Drain off oil.

9. Scoop rice in a bowl, drain off 4 and sprinkle on rice. Add graded wasabi in the center, and top with tempura. Pour 5, squeeze sudachi, and bon appetite!

Yuri Nomura

Food coordinator. She runs "eatrip", a company that organise food events and caterings. http://www.babajiji.com

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