YAMASA Special Page
Glossy ambre terrine
COOKING INGREDIENTS
YAMASA Special Page
FREE
Ingredients
- Glossy ambre terrine
Pumpkin
100 g
Okra
200 g
Prawns
4 pieces
Black soybeans
4 pieces
Truffle
as needed
Gelatin
10 g
Sweetcorn paste
20 ml
Yamasa Honkaiseki
20 ml
Japanese Sake
15 ml
Sugar
5 g
Mirin
20 ml
- Broth
Broth [Note 1]
350 ml
Yamasa Honkaiseki
35 ml
Mirin (if available)
35 ml
Note 1: The broth is made with 1,800cc of water, 10cm square of dry kelp, and 60g of dried bonito shavings
- Substitute for mirin
Japanese sake and sugar (combined)
50 ml
Sugar
1/10th of Japanese sake
- Bechamel sauce
Milk
180 ml
Whipped cream
180 ml
Flour
10 g
Butter
40 g
Salt
a little
- Light honey
Water
180 ml
Sugar
40 g
Kadowaki
Born in 1960 in Hokkaido, Japan.
Perfected himself in Japanese cuisine at well-known restaurants such as Tsukiji Uemura, Kamogawa and Kaientei. In 2000, opened his own restaurant, “Azabu Kadowaki” in Azabu-Juban, Tokyo.
A lot of celebrities are a fan of his cuisine. His dishes based on outside-the-box thinking are masterpieces, which take Japanese cuisine to a whole new level.
His ability and skill has been recognized with three Michelin stars.
‘Yamasa ‘Honkaiseki’ (Kasane-shikomi soy sauce)’
This is Yamasa’s highest grade of soy sauce, made from three different types of Koji by three-stage mashing process (patented), named ‘Kasane-Shikomi / Oi-koji’.
Its rich taste, plump flavour and aroma will make the dish savory and velvety.
How to make Glossy ambre terrine
How to make Glossy ambre terrine
Cut the pumpkin into 1cm pieces, add the light honey in a bowl and cook until it is boiled.
Cut the pumpkin into 1cm pieces, add the light honey in a bowl and cook until it is boiled.
Skewer the prawns, cooking for a minute in boiling broth (broth※1 [180cc], ‘Yamasa Honkaiseki’ [20cc], Japanese Sake [15cc], mirin [20cc]).
After boiling let it cool down to room temperature.
Boil the broth, add gelatin [10g]. After being melted, let it cool down until it gets thick. (Hereinafter called “gelatin solution”)
Pour the gelatin solution into a container covered with cling film. Add the okra, pumpkin and prawns, them adding more gelatin solution. Right after, add the same ingredients again alongside the black soybeans and sliced truffles. Squeeze loosely let it cool down until it getｓ solid. (Hereafter called “ambre jelly”)
Puree the sweetcorn in a food processor to make a paste. Mix with Bechamel sauce [20cc] at the ratio of 1:1
Pour the sweetcorn sauce in a bowl. Them serv with the ambre terrine.
Want to check the seasoning blend before you cook?
COMMENT
A dish of ambre-jellied seasonal ingredients such as shrimps and vegetables using ‘Yamasa Honkaiseki’. Soy sauce plays the leading role so that you can fully enjoy the rich flavour of “Yamasa Honkaiseki”. Green bell pepper, courgette and baby corn go well with the dish besides pumpkin and okra.