Japanese Cuisine 2
◎ 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]
I'm Fumihito Sato, the owner and chef.
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.
This time, I would like to introduce appetizers served in Japanese cuisine and how to make them.
This is a continuation of the previous post.
[Seven kinds of appetizers]
(1) Soybeans and rape blossoms dressed with sesame
2. Inari sushi
⑶Golden shrimp
⑷Demon Kinko
⑸Otafuku lily root
⑹ Ema (votive picture of a mother-in-law)
⑺Grilled buds of kinome
Part 2
⑷.Demon Kinko
[material]
・Kinko (a type of sea cucumber)...appropriate amount
・Surimi...appropriate amount
・Ground: Appropriate amount
[How to make]
1. Reconstitute the kinko. Boil the kinko in bancha tea (not included in the recipe), let it cool, then boil it again and let it cool. Repeat this process for 4 days. Clean the kinko by removing the innards along the way, and reconstitute it thoroughly. The kinko should be reconstituted to the same softness as the paste that will be used later.
② Rub the minced fish coated with blue powder (not included in the recipe) into the kinko (simmered in water) and steam. After that, cook it in the base broth (made by adding sake, mirin, and light soy sauce to the first dashi stock to adjust the flavor).
③. Let ② cool and cut into slices about 1cm thick, leaving the corners intact.
⑸. Otafuku lily root
[material]
・Shisoba yurine……appropriate amount
・Plum meat……appropriate amount
[How to make]
① From the shiso lily plants, select those that are shaped to look like Otafuku (the bottom half of the scales are swollen). Then cut these into the shape of Otafuku's face.
② Use a skewer to brand the area that corresponds to the line of Otafuku's hair.
③ Steam ② once and then cook it with sweet syrup (not included in the recipe).
④ Drain the water and place the plum flesh on the part that will touch the mouth.
⑹. Ema (votive plaque)
[material]
・Water chestnuts...appropriate amount
・Gardenia fruit...appropriate amount
・Dashi stock...appropriate amount
・Sugar...appropriate amount
・Salt...appropriate amount
・Light soy sauce...appropriate amount
・Kyoto carrots...appropriate amount
[How to make]
1. Remove the buds from the arrowheads and slice them into 5mm thick slices. Cut them into the shape of a votive tablet (including making holes). Brand them.
②. Add the gardenia fruit and the bottom layer of the soup, then lightly simmer in a broth made by adding sugar, salt, and light soy sauce to the stock.
③ Thinly slice and boil Kyoto carrots and thread them through the holes in the ema and tie them together.
⑺.Grilled buds of moroko
[material]
・Moroko (freshwater fish, carp type)...appropriate amount
・Sauce: appropriate amount
・Kinome……appropriate amount
[How to make]
1. Bake the Moroko without any pre-baking. Remove the bones inside and bake while pouring sauce (explanation omitted). To finish, sprinkle with roughly pounded Kinome.
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
