Top Chef Selection ~Pioneers~ Recipe
Spring greens and firefly squid
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~ Recipe
FREE
Ingredients
- Ingredients ①
Firefly squid
Angelica tree shoots
Asparagus
Nanohana
Mizuna
Urui
Ostrich fern fiddlehead
Koshiabura
- Ingredients ②
Firefly squid
3 whole
Angelica tree shoots
1 sprig
Asparagus
1/2 stalk
Nanohana
20 g
Mizuna
20 g
Urui
20 g
Ostrich fern fiddlehead
1 piece
Koshiabura
1 stalk
Depending on the ingredient, I take care with different preparations — boiling and soaking in dashi, deep-frying in oil, or searing over charcoal — so I think guests can fully enjoy the range of different textures. And I think tasting it with a gently warm clam (asari) dashi really brings out the natural flavor of the ingredients.
How to make Spring greens and firefly squid
How to make Spring greens and firefly squid
1. Clean the rape blossoms (nanohana), mizuna, urui (hosta shoots), ostrich fern fiddleheads (kogomi), and koshiabura, then boil each separately and soak them in happō dashi.
2. Deep-fry the angelica-tree shoots (tara-no-me). Sear the asparagus over charcoal.
3. Steam the firefly squid (hotaru-ika) to cook it through.
4. Arrange all of the above ingredients together, and lightly steam them for about 1 minute in a steamer.
5. To finish, pour warm clam (asari) dashi over it to complete the dish.
Restaurants Serving This Dish
Akasaka, Nogizaka Shin
Want to check the seasoning blend before you cook?
COMMENT
We value the green fragrance and refreshing texture of the wild mountain vegetables.