野村友里 春夏秋冬 おいしい手帖|春のお弁当 | ページ 2 | カーサ ブルータス Casa BRUTUS

野村友里 春夏秋冬 おいしい手帖|春のお弁当

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 Uzuki(April): Spring bento

Spring comes much awaited after a cold fierce winter and is the blooming season with rich blessings from earth. The butterbur sprout is a typical spring vegetable and has a very distinct and bitter taste. My first encounter was butterbur sprout miso paste that my grandma made. I actually felt a bit grown up when I learnt to appreciate this taste. For this month, I am introducing the essence of Spring stuffed in a bento box. Round rice ball cooked with salted sakura petals, saikyo-miso grilled sawara fish, mustard marinated rape blossoms, simmered bamboo shoot, udo and butterbur sprout miso, and wild plant tempura.

Key notes: To cherish the beautiful colors of nature’s blessing as well as flavor of the wild plant, tempura batter should be delicately prepared and not too thick.

Spring bento

【Wild plant tempura】 (appropriate portion)
Wild plants (butterbur sprout, aralia sprout, ostrich fern)

【Tempura batter】
Egg white 1
Cake flour 1 tablespoon
Cold water 1 tablespoon
Salt
Deep frying oil

Method

1. Take off the hard areas or edges of the wild herbs
2. Make batter. Whisk egg white in a bowl, adding salt to make a firm foam. Pour cake flour, mix well with an egg beater and add cold water to thin out the batter.
3. Put 1 in 2, and quickly deep fry in 170C oil.

【Sakura petal rice ball】
Rinse 1 cup rice & 1 cup sticky rice and strain in a bowl for 30 min. Put rice in a clay pot. Quickly rinse salt pickled sakura petal under running water and add in the pot with 2 cups water, 1 table spoon sake, and heat to cook. Once ready, make round rice balls and wrap with sakura leaf. (commonly sold for sakura mochi )

【Miso marinated butterbur sprout and udo asparagus】
Slice udo and leave in vinegar water. Quickly boil in heated water with vinegar and salt until transparent. In a small pan, make miso paste-100g white miso, 1 egg yolk, 2 tablespoon sake 1/2 teaspoon sugar, mix well and heat until boil and mixture becomes stiff enough to draw a line. Fry butterbur sprout in oil and cut in small pieces, and add to the miso mix. Pour butterbur miso on the udo.

Sweets of the month: White shiruko mochi soup
Shiruko is usually red made from red bean but this is white, flavored with white miso and slightly salty. Very creamy and warms you up.

Yuri Nomura

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