A restaurant in Sendai city that is open until midnight even during Obon.
◎ Sendai French Chef's Blog
From Sendai Station, walk 17 minutes towards the southwest towards the Katahira Campus of Tohoku University.
A 6-minute walk from Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line towards the Sendai High Court (southwest).
Ura Ichibancho, along Gobashi Street.
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine
[La Fleur de Suligier]
Owner chef Fumihito Sato
is.
I will do my best to be of service to you today as well.
I hope you find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
Pyrotechnics in Chinese cuisine...There are a wide variety of heating techniques, and by making full use of pyrotechnics, the same ingredients can be used to create a variety of dishes.
○.Today's theme is radish
The material we will be using this time is daikon radish.
They offer "huei", where ingredients are heated for a short time in a seasoned broth and then thickened, and "tsuan", where ingredients are boiled in a large amount of soup.
In both dishes, the ingredients are cut into small pieces, but the former uses parboiled rugby ball-shaped daikon radish and dried shrimp, while the latter uses parboiled thinly sliced daikon radish and fish paste.
[Stewed radish and dried shrimp]
Rugby ball-shaped daikon radish is parboiled and
Lightly simmer with dried shrimp. To finish, add water-dissolved potato starch and cover the daikon with a thick soup made by adding the water from the dried shrimp to clear soup.
[How to make]
① Peel the daikon radish and cut it into bite-sized pieces. Scrape off the surface little by little to make small strips about 4cm long.
Cut into a gubbey ball shape. The key is to draw smooth lines without any corners.
2. The ingredients are cut into small pieces, pre-cooked as needed, and simmered for a short time in the soup over medium heat, then thickened with potato starch.
" It allows you to create a sense of unity in the dish while still bringing out the individuality of the ingredients, and is also effective when using ingredients of various types. However, it is essential to limit the heating time, avoid strong or complex flavors, and stop heating immediately after adding the thickening element.
3. The dried shrimp are the key to the flavor of this dish, contrasting with the mild-tasting daikon radish. The dried shrimp are soaked in water overnight and then steamed with chicken stock, green onions, and ginger. The resulting stock is then added to a clear soup base with aged rice wine and salt, bringing out the full flavor of the dried shrimp. Chicken oil is added to finish the dish, enhancing the flavor.
○. After simmering the ingredients in the broth for a short time, thicken it and combine it into a smooth mixture.
④. Put the daikon cut into rugby ball shapes into plenty of boiling water and cook over high heat. To keep the cooking time short, cook it about 80% until the flesh is soft all the way through.
Drain thoroughly.
5. Add soybean oil to a pot and fry chopped green onions and ginger.
Add the aged rice wine, clear soup, dried shrimp soaking water, and salt, and heat over high heat.
Once it boils, remove the green onions and ginger using a strainer, add the pre-cooked daikon radish, and once it has mixed well, add the dried shrimp.
⑥. Swirl the pot to mix everything together and bring to a gentle boil. Add the water-dissolved potato starch and turn the pot over (4). Once the mixture is evenly thickened, add the chicken oil and swirl the pot to quickly mix everything together (5).
Remove from heat immediately to prevent it from getting too hot and thickening.
When raw, daikon radish has a gritty texture, but when cooked it becomes soft and smooth, and its sweetness increases.
To make the most of this, we use whey to create a dish with an elegant taste.
Hoei is a technique in which ingredients are simmered in a seasoned broth over medium heat for a short time, then thinly thickened with potato starch or other ingredients.
By keeping the cooking time short, the individuality of the ingredients is brought out, and the thickening of the broth gives the dish a sense of unity.
However, to achieve a smooth consistency, it is important to stop heating immediately after adding potato starch or other ingredients.
The ingredients are cut into small pieces and pre-cooked.
If you cook it from scratch in the broth, the flavor will flow out, and conversely, the flavor of the broth will penetrate more strongly.
Daikon radishes also have a distinctive odor, so the purpose of pre-boiling them is to remove that odor.
This time I boiled it with dried shrimp, but the mild flavor of daikon radish requires some umami ingredients.
That's all for today. Thank you for reading to the end today.
See you again next time on the Lafleur de Suligier blog! (o^^o)
Au voir
À bientôt (A bientôt)
#Miyagi #Sendai #sendai #miyagi #SendaiFrench #HomemadeBread #FrenchSendai #Pasta #Surprise #Birthday #Date #Stylish #Stylish #NightView #SendaiStation #Ichibancho #SendaiCityAobaWardIchibancho #Gobashi #HorsD'oeuvres #SendaiGourmet #FrenchRestaurantSendai #All-you-can-drink #Private party #Beef tongue #Banquet #Farewell party #Welcome and farewell party #Sendai wine #All-you-can-drink sparkling wine #Near the station #Wedding reception #Restaurant wedding #Free drinks #Solo #Drinks set #Sendai girls' night out #Party #Sendai dinner #Popular in Sendai #Open on Sundays #Wine #Solo guests welcome #Solo drinking set #Open until late at night #Sendai pasta #Meat French #Fish French #Sendai dinner #Takeout #Single person working away from home #Ura Ichibancho #Gobashi Street
When it comes to French cuisine in Sendai, La Fleur de Susie
【La fleur de cerisier
It means "cherry blossom" in French.
We hope that our store will take root in this town like cherry blossoms and become a place that is loved by everyone.
We hope to become a store that can be of use to everyone.
La Fleur de Suligier
1-15-20 Ichibancho, Aoba Ward, Sendai City
Sonoda Building 1st floor
TEL 022-724-7448
Reservations Officer
Fumihito Sato
