Wild Boar Hoba-yaki, Grilled on a Magnolia Leaf
COOKING INGREDIENTS
FREE
Ingredients
- Serves 1
- Cost: ¥579
- Cooking time: 40 min
- Cooks: 1
- Wild boar grilled on magnolia leaf, serves 1
Wild boar
40 g
Magnolia leaf
1 leaf
Magnolia leaf miso
35 g
- Ginkgo-leaf sweet potato crisp
Sweet potato
10 g
- Maple-cut carrot, glazed and simmered
Carrot
10 g
- Fried ginkgo nuts
Ginkgo nut
4 g
- Grilled Matsutake
Matsutake mushroom
8 g
Julienned white scallion
5 g
Scallion sprouts
5 g
Want the pros' golden seasoning ratios?
COMMENT
For Wild Boar Hoba-yaki, guests taste the classic pale flesh of wild boar loin now that it has developed fat. Delicious wild boar loin is normally made into a hot pot, but here I have grilled it on a magnolia leaf, hoba-yaki, instead. I grill the wild boar thoroughly but take care that it does not become tough. The autumn ingredients arranged on the magnolia leaf are presented in a fukiyose-mori style, an arrangement suggesting wind-scattered autumn leaves, so as to bring out a sense of the season. Guests taste the umami of the wild boar loin together with hoba-miso, miso grilled on the magnolia leaf.
Once November arrives, we begin serving wild boar hot pot at our restaurant; wild boar builds up fat ahead of winter, and stays in season through March of the following year. This time, I combined it with autumn ingredients in their nagori, last-of-the-season, stage.
Method
Method
●For the wild boar hoba-yaki, grilled on a magnolia leaf: cut the wild boar into suitable-thickness slices. Sprinkle lightly with salt. Sear it.
●For the ginkgo-leaf sweet potato crackers: shape the sweet potato into a ginkgo-leaf form and tint it with gardenia fruit. Pat it thoroughly dry and plain-deep-fry it in oil. Sprinkle with salt.
For the glazed maple-leaf carrot: shape the carrot into a maple-leaf form and quickly boil it. Reduce it in sugar syrup, salt, and butter, finishing with a touch of lemon juice added. For the fried ginkgo nuts: peel the ginkgo nuts and plain-deep-fry them. Sprinkle with salt. For the grilled matsutake mushroom: cut the matsutake mushroom into suitable pieces. Sprinkle with sake and salt, and grill under an overhead broiler. For the julienned white scallion: cut white scallion into julienned white scallion. Cut the scallion sprouts to a suitable length. For the magnolia leaf: rehydrate it in hot water and brush it with refined sesame oil.
Want to check the seasoning blend before you cook?
