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野村友里 春夏秋冬 おいしい手帖|蓮根しんじょと菊のお椀

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Recipe for Nagatsuki(September) : Renkon shiny with chrysanthemum soup

Chrysanthemum known as mum for short as well as the flower of autumn. Edible chrysanthemum is used to decorate bowls and plates of kaiseki ryori (haute Japanese cuisine) and dinner tables for special occasions. Chrysanthemum is divided mainly into two groups, yellow chrysanthemum and red-violet chrysanthemum. The red-violet chrysanthemum is renown for its unique name "absolutely unthinkable" because it taste better than it looks and also it has a shape of an imperial crest that it is unthinkable to be eaten. Chrysanthemum can be used in salads with dashi (ohitashi), vinegar marinade salad (sunomono) and tempura and many dishes. Recently, was discovered that eating chrysanthemum can help to reduce oxidized LDL cholesterol level.

Renkon shiny with chrysanthemum soup (For 4 people)

Renkon (lotus root) 150g
Tiger prawn 8 piece
Ginko 10
Sake
Salt 1 teaspoon
Corn flour 1 teaspoon

Edible chrysanthemum 4 to 5
Water 1l to boil chrysanthe-mum
Vinegar 1 teaspoon

Dashi 2 cups
Light soysauce 1 tablespoon
Mirin 1 teaspoon
Salt a pinch
Arrowroot powder 1 tablespoon
Aater 1 tablespoon
Zest of green yuzu

Method

Method:

1. Pick the chrysanthemum and hold the core of the flower then remove the petals. Boil water in a pan with one teaspoon of vinegar. Boil the petals for 1 min. Take out the petals and leave it in a bowl of cold water to cool down. Take it out from the bowl and squeeze the excess water.

2. Boil water in a pan, add sake and the tiger prawns to it. Take them out to a sieve leave it run under cold water for a few minutes. Deshell the prawns then cut each to five pieces. Place the ginko in a pan, and add fresh boiled water till ginko is covered. Press the ginko with a ladle, keep moving the ginko around with the ladle to take the skin off, Then cut each ginko in half. Peal the renkon and cut in half.
One half of renkon to be coarsely grated and the other half to be finely grated.

3. Squeeze excess water of grated renkon very lightly then place it in a bowl. Add salt, corn flour, the tiger prawns and ginko. Mix them well. (Now it is called shinjyo) Divide the shinjyo into four portions. Cut a cling film to a square shape. Place one portion of shinjyo in the middle of cling film. Gather all the four corners and hold them in one hand. Hold the shinjyo with the other hand and twist the cling film to make a shape of ball. Repeat the process three times. Prepare the steamer to steam the shinjyo. Steam them in a high heat for 20 min.

4. In a pan, warm up the dashi and add light soy sauce, mirin, salt and chrysanthemum from 1. In a small cup, put the arrowroot powder and add water and mix well. Add the mixture to the dashi to make the soup thick. Mix the dashi well.

5. In a soup bowl, place the steamed shinjyo. Pour 4 and sprinkle with zest of green yuzu.

Yuri Nomura

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

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