Kochi Tebako Pheasant 'Zōni'

COOKING INGREDIENTS

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Kochi Tebako Pheasant 'Zōni'

Ingredients

  • Serves 1
  • Cost: ¥555
  • Cooking time: 40 min
  • Cooks: 1
Tebako pheasant zoni

  • Tebako pheasant mince

    40 g

  • Kabocha squash

    20 g

  • Mountain yam

    a pinch

  • Egg white

    1/2

  • Shimanto Japanese parsley

    a pinch

  • Miso, soy sauce

    to taste, each

  • Salt, mirin, sake, bonito dashi

    a pinch each

  • Shimeji mushroom

    10 g

  • Yuzu

    a pinch

  • Naganegi

    to taste

  • Pheasant dashi

    50 ml

  • Mochi flour, fresh cream

    a pinch each

  • Shrimp

    1 whole

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COMMENT

This is the simmered dish from Kochi's New Year and regional home-style cuisine. Tebako Pheasant Zōni uses 'Tebako pheasant,' raised on Mt. Tebako at the headwaters of the Niyodo River, which flows through roughly the center of Kochi Prefecture; it's known for its springy meat and firm, substantial flavor. Since I wanted to make this a zōni-style dish, in place of mochi I mixed mochi flour and fresh cream into the dashi, seasoning it to bring out the pheasant's clean flavor and the richness of its fat. It's an unconventional zōni built around the pricey Tebako pheasant, but it's outstandingly delicious.

Method

Method

  1. ●For the Tebako pheasant zōni: mix mountain yam, egg white, miso, sake, salt, and soy sauce into the ground pheasant. Punch out rounds, slice blanched kabocha squash, and press them onto the pheasant mince that has been dusted with potato starch. Steam at 85°C for 40 minutes.
    Add bonito dashi to the pheasant dashi and mix in mochi flour.
    Season with salt, fresh cream, soy sauce, and mirin, and pour the broth over.
    Garnish with shrimp, shimeji mushroom, Japanese parsley, naganegi, and yuzu.

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