Top Chef Selection ~Pioneers~ Recipe
Okoze, kuzu-thickened simmered, sakura shrimp, simmered white taro stem, ibaragani roe sauce, fava beans, sansho blossom
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~ Recipe
FREE
Ingredients
- Ingredients ①
Stonefish
Sakura shrimp
Ibara crab
Zuiki taro stem
Fava bean
Sansho pepper flowers
Kuzu starch
Rausu kombu
- Ingredients ②
Live okoze
450 g
Raw sakura shrimp
40 g
Raw ibara crab roe
30 g
Zuiki taro stem
1 stalk
Fava bean
250 g
Sansho pepper flowers
10 g
Kuzu starch
20 g
Rausu kombu
3 g
- Blended base
Dashi
18
Light soy sauce
1
Mirin
0.5
Sake
0.5
Salt
to taste
For the warm course (nukumono), I wanted guests to fully enjoy the savoriness of the okoze. Okoze stays rich in fat through around April and has good flavor in the flesh, so I let its savoriness soak into the seasonal wild vegetable, white zuiki (shiro-datsu), and serve them together. I've also added crunchy pickled ume (karikari-ume) as an accent to the flavor.
How to make Okoze, kuzu-thickened simmered, sakura shrimp, simmered white taro stem, ibaragani roe sauce, fava beans, sansho blossom
How to make Okoze, kuzu-thickened simmered, sakura shrimp, simmered white taro stem, ibaragani roe sauce, fava beans, sansho blossom
① After washing the okoze in water, fillet it into three pieces (sanmai-oroshi) and lightly salt it through paper (kami-jio).
② Soak the prepped white zuiki (shiro-datsu) in a dashi made with toasted rice (iri-gome dashi).
③ Lightly heat the fava beans in a sweetened brine (mitsu-jio) to fix their color.
④ Score the soaked okoze with a knife, dust it with kuzu starch (kuzu-uchi), and simmer it in a seasoned broth (awase-ji) as yoshino-ni.
Restaurants Serving This Dish
Ginza "Ginza Bettei"
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COMMENT
For the white taro stem steeped in dashi, the taro stem is left soaking in dashi, and piping-hot toasted rice is added. This lends the dish the distinctive toasted fragrance and aroma of the roasted rice.