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This professional technique

Kuruma prawn in a white miso broth, new-potato mochi spiral roll, burdock, bracken fern, bamboo shoot, slender daikon, butterbur sprout, bottarga

COOKING INGREDIENTS

This professional technique

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Kuruma prawn in a white miso broth, new-potato mochi spiral roll, burdock, bracken fern, bamboo shoot, slender daikon, butterbur sprout, bottarga

Ingredients

New Potato Mochi

  • New potato

    300 g

  • Buckwheat flour

    30 g

  • Potato starch

    45 g

  • Miso-marinated foie gras paste

    30 g

  • Kuruma prawn

    5 whole

  • Burdock root

    2 roots

  • Kombu dashi

    1 shō (1.8 L)

  • Saikyo miso

    to taste

COMMENT

Shiro-miso-jitate refers to a clear-soup course with a slightly stronger sweetness, finished with a larger measure of white miso such as Saikyo miso.
After the kuruma prawn is lightly pounded with the blade, it is pressed through a fine sieve, thinned with kombu dashi, and Saikyo miso is added. Passing the pounded prawn through a fine sieve keeps it from catching in the mouth.
Also, the new-potato mochi is made by adding buckwheat flour and potato starch to sieved new potato, but a paste made by grilling miso-marinated foie gras is added as well. This adds richness to the otherwise light, fresh flavor of the new-potato mochi, and also gives it a touch of luxury.

How to make Kuruma prawn in a white miso broth, new-potato mochi spiral roll, burdock, bracken fern, bamboo shoot, slender daikon, butterbur sprout, bottarga

How to make Kuruma prawn in a white miso broth, new-potato mochi spiral roll, burdock, bracken fern, bamboo shoot, slender daikon, butterbur sprout, bottarga

  1. ① Peel the burdock into thin continuous sheets (katsura-muki) and make it into kinpira with refined sesame oil (taihaku). Rinse the new potatoes, steam them, peel them, and pass them through a fine sieve, then add buckwheat flour and potato starch. Add foie gras that's been marinated in miso, grilled, and made into a paste, and season with salt.

  2. ② Roll the new-potato mochi in the burdock into a spiral (naruto-maki), and steam it.

  4. ③ Peel the kuruma shrimp completely, salt it, chop it finely with a knife, pass it through a fine sieve, and thin it out with kombu dashi. Heat this, add Saikyō miso, and adjust the seasoning.

  6. ④ Arrange the new-potato mochi and the soaked vegetables in the bowl, and scatter fried butterbur sprout (fuki-no-tō) in a light batter and grilled bottarga (karasumi) over the top.

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