A recommended bistro in Sendai for summer.
◎ Sendai French Chef's Blog
From Sendai Station, it is a 17-minute walk (southwest) towards Tohoku University's Katahira Campus.
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.
The dishes include "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.
[Fish dumpling and radish soup]
Thinly sliced daikon radish is lightly boiled and then simmered with fish paste dumplings to create a clear soup. The contrast between the soft, melting dumplings and the crunchy texture of the daikon radish is striking.
[How to make]
1. Peel the daikon radish and slice it thinly. Stack the slices to make a thickness of about 3 mm.
Cut the gurnard flesh into "ito" pieces. Scrape the flesh off with a knife and press it back together with egg white, salt, water, and ginger water to make "take" pieces.
2. "Tsuan" is a soup dish in which ingredients that have been processed to cook easily, such as the shredded or minced fish used in this example, are heated in a large amount of boiling liquid for a very short period of time.
The cooking process is almost like "boiling," with the ingredients just barely cooked through, so the flavor doesn't leak out and the original texture of the ingredients is preserved.
3. The seasoning technique is a combination of the umami of the fish paste dumplings and the clear broth used for cooking. The dumplings are seasoned with salt, and the clear liquid from chopped ginger and green onions is used to remove the fishy smell. Salt and aged wine are added to the clear broth.
○. Boil in a large amount of soup for a short time
Heating the ingredients to lock in their natural flavor
1. Drop the thinly sliced daikon into plenty of boiling water and lightly parboil it while stirring. Rather than cooking it thoroughly, heat it with the idea of removing the daikon's odor. Drain in a colander and drain well.
2. Put the clear soup, aged rice wine, and salt into a pot and heat over high heat. Once boiling, reduce the heat slightly. Place the fish paste in the palm of your hand, squeeze 5-6g between your thumb and index finger, and drop it into the sauce in a ball shape with a spoon. The white balls will float to the top.
3. Skim off any scum and cook the dumplings while stirring in the egg. When the dumplings are about 90% cooked, add the daikon radish and mix quickly.
Once the daikon radish has absorbed the sauce, it's done. To avoid overcooking, stop cooking while the dumplings are still white and fluffy.
Daikon, which has a simple impression, is transformed into a delicate and elegant dish by creating a clear-tasting soup dish. The cooking method used is "kei" (hot pot). The ingredients are processed into a shape that is easy to cook, and are heated in a short time so that they are boiled in plenty of seasoned soup. Because the cooking time is very short, the flavor of the ingredients is brought out, and the soup also has a clear finish. This time, we use thinly sliced daikon that has been lightly boiled to remove the odor, and fish paste dumplings, but the daikon is used as a finishing touch.
The dumplings are added just before serving and cooked lightly to preserve their crunchy texture. On the other hand, the dumplings are cooked in the soup first, resulting in a fluffy, melt-in-your-mouth texture. This delicate texture is achieved by cooking them just until the very last moment.
Although daikon radish has a distinctive odor, it also has the power to eliminate the fishy smell of fish and other foods.
This time, the fish paste dumplings are boiled in the soup, the scum is removed, and then the daikon radish is added, which further removes the fishy smell and results in a clearer product.
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)
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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
