Top Chef Selection ~Pioneers~ Recipe
Lily Bulb Manjū with Suppon Poured In, Chrysanthemum-Style, Plum Flesh
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~ Recipe
FREE
Ingredients
- Serves 1
- Cost: ¥500
- Cooking time: 10 min
- Cooks: 1
Lily bulb
150 g
Softshell turtle
15 g
Mochi flour
a pinch
Pickled plum paste
to taste
Method
Method
① Rehydrate the suppon (soft-shell turtle) in water and sake, and extract the stock. Remove the bones and flake the meat.
② Clean the yuri-ne (lily bulb), steam it, and pass it through a fine sieve.
③ Rinse the suppon in light soy sauce, wrap it in the lily bulb, and steam it.
④ Garnish with ume flesh.
Want to check the seasoning blend before you cook?
COMMENT
For the simmered-soup course, the softshell turtle lily bulb manjū gets a chewy texture and more substance by adding a little mochi flour to the lily bulb. Also, since October means the Thirteenth Night autumn moon, I scattered chrysanthemum petals around the turtle manjū, styling it in a way that brings moon-viewing to mind. I'd be happy if guests could feel, through this soup, the particular charm of this time of year.