This professional technique
White asparagus with kuruma prawn cream, tofu sauce, snap peas, shiso sprouts, and bracken fern
COOKING INGREDIENTS
This professional technique
FREE
Ingredients
- Quantities
White asparagus
4 stalks
Kuruma prawn (30g)
4 whole
Snap peas
4 pieces
Firm tofu
1 block
Green sprouts
a pinch
How to make White asparagus with kuruma prawn cream, tofu sauce, snap peas, shiso sprouts, and bracken fern
How to make White asparagus with kuruma prawn cream, tofu sauce, snap peas, shiso sprouts, and bracken fern
Peel the thin skin off the white asparagus and boil it. Season it in 600 ml dashi, 36 ml mirin, 32 ml usukuchi soy sauce, salt, and dried shrimp, each to taste.
Remove the head from the kuruma prawn, devein it, run a skewer through it straight, boil it in salted water, and drain it.
Prepare a dashi jelly using 3 g of gelatin per 180 ml of the asparagus dashi.
Coat the bracken fern with ash and salt, pour plenty of boiling water over it, and let it sit until cool. After rinsing it in water, soak it to remove the bitterness, then season it in happō dashi.
Season one block of tofu for the shira-ae with 80 g of cream cheese that has been steeped in sake lees, salt, usukuchi soy sauce, and sugar, then pass it through a fine silk-mesh strainer to make a cream-tofu base.
Arrange the white asparagus and abalone in the serving dish, pour plenty of the cream tofu over the top, then pour the asparagus dashi jelly over that, garnish with snap peas and bracken fern, and scatter green micro-sprouts on top.
Want to check the seasoning blend before you cook?
COMMENT
Cream cheese marinated in sake lees is something we also serve as a stand-alone dish at our restaurant. The batch used this time has been marinated for about two and a half months; the flavor of the sake lees is not very pronounced, but the texture becomes rich and soft on the palate. For the cream-tofu base, one block of tofu, the kind used for shira-ae, is seasoned with the sake-lees-marinated cream cheese, salt, light soy sauce, and sugar, then passed through a fine silk sieve. Cream cheese was originally added as a hidden flavor accent, but this time it was added generously in a larger amount, finishing the dish with a rich cheese flavor.