This professional technique
Clam and bamboo shoot grilled with sansho-leaf miso, fava bean, Kyoto carrot, and mountain udo
COOKING INGREDIENTS
This professional technique
FREE
Ingredients
- Quantities
Clam (120g)
4
Bamboo shoots
1 piece
Fava bean
8
Kyoto carrot
a pinch
Mountain udo
1 stalk
How to make Clam and bamboo shoot grilled with sansho-leaf miso, fava bean, Kyoto carrot, and mountain udo
How to make Clam and bamboo shoot grilled with sansho-leaf miso, fava bean, Kyoto carrot, and mountain udo
Shuck the clam and cut it in half.
Remove the bitterness from the bamboo shoots, cut them into bite-sized pieces, and season them in happō dashi.
Boil the fava beans in salted water and peel off the thin skins. Cut the Kyoto carrot into straight strips, boil it, and drain it. Once cooled, steep it in white miso to make Saikyo-zuke. Peel and cut the mountain udo, and steep it in lemon water made with a little sugar added to lemon juice.
Sear each ingredient in a frying pan, arrange them on a ceramic hot plate, pour plenty of kinome miso over the top, and brown it in the oven. Finish by plating with a curled udo garnish.
Want to check the seasoning blend before you cook?
COMMENT
At our restaurant we normally serve three appetizer courses, but through March and April it still gets cold at night, so we serve something warm as the second course. For the mountain udo, peeling the skin and then soaking it in lemon water thoroughly draws out the harsh bitterness and suppresses the acridness as well.
Dishes using kinome miso are a fixture we always want to serve in early spring, in March and April. First, we make the aoyose that determines the color of the kinome miso. Any green leafy ingredient will do, but if you want to bring out a beautiful color, spinach is recommended. Also, for this kind of work people tend to reach for a blender to save time, but tearing the leaves by hand and grinding them thoroughly in a mortar makes a big difference to the fragrance. Dressed dishes are best enjoyed when dressed just before serving, so it's important to do the prep and pre-seasoning of each ingredient in advance, then quickly dress it once the order comes in so it can be served to the guest right away.