Kamojibu stew
◎ 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]
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.
[Rice seasoning]
⑴.Kamojibu stew
⑵. Shogoin turnip
⑶. Yuzu miso
⑷. Shrimp potato
5. Toji Age
⑹. Butterbur
⑺. Plum wheat gluten
[Ingredients (for 4 people)]
⑴.Kamojibu stew
・Duck breast 8...80g
・Arrow powder……appropriate amount
・Alcohol……100ml
・Mirin: 20ml
・Dashi stock …………200ml
・Light soy sauce……10ml
・Dark soy sauce……10ml
⑵. Shogoin turnip
・Shogoin turnip …………appropriate amount
・Ichiban Dashi …………400ml
・Grilled sea bream bones ………1/2 of a fish
・Sugar...1 tablespoon
・Salt: 1/2 teaspoon
・Light soy sauce...just under 1 tablespoon
⑶. Yuzu miso
・Shiratairaku miso …………4 tablespoons
・Yuzu peel (grated) ………Appropriate amount
・Ichiban dashi stock: 2 tablespoons
⑷. Shrimp potato
・Shrimp potato ……1 piece
・Dashi stock …………400ml
・Sugar...2 tablespoons
・Salt: 1/2 teaspoon
・Light soy sauce: 2 teaspoons
・Tojiage ………4 pieces
・Butterbur...1 piece
・Plum gluten......appropriate amount
[How to make]
⑴.Kamojibu stew
1. Cut the duck breast into thin strips. Sprinkle with a little salt.
Let it sit for about 5 minutes. Sprinkle plenty of kudzu starch on it and dip it in boiling water.
②Make a sweet and spicy base with boiled sake, mirin, dashi, light soy sauce, and dark soy sauce. Bring to a boil, add kudzu starch dissolved in water, and stir in the kudzu. Add the pounded duck meat from ① and mix well with the base to finish.
⑵. Shogoin Evil
①. Cut the Toyogono Cup into half-moons 4cm thick.
Cut into slices. Cut radially to form a broad-cut shape. Peel and trim the edges. Boil in rice water and then soak in water.
2. Add grilled sea bream bones and turnips to the soup stock and simmer. Add sugar, salt, and light soy sauce halfway through the cooking process to adjust the flavor.
③ Make the yuzu miso. Add grated yuzu peel to Shiratengaku miso (explanation omitted). Dilute with dashi as needed.
⑶. Shrimp potato
1. Peel the shrimp potatoes and boil them in the bran. Then boil them in water to remove the bran.
②. Add sugar, salt, and light soy sauce to the dashi stock made with added kelp and additional bonito (not included in the recipe), adjust the flavor, and cook ①.
The recipes for ⑸. Tojiage, ⑹. Butterbur, and ⑺. Umefu will be omitted.
[Duck wrapped in Kujo leeks, pickled angelica in sweet vinegar]
[Ingredients (for 4 people)]
・Duck breast meat……250g
・Kujo green onions ………6 pieces
・Sauce: appropriate amount
・Japanese pepper...appropriate amount
・Sweet and sour pickled udo (Udo) ..... a suitable amount
[How to make]
1. Cut the duck breast into thin strips. The first cut is made deep, and the second cut is made wider.
2. Take two stalks of Kujo leek, stack the white and green parts alternately, and cut them to the same width as the duck.
③. Wrap the duck around the green onions from ②. Continue rolling, securing each piece with a toothpick.
④. Grill the meat from ③, pouring the sauce over it three times. Once cooked, sprinkle with Japanese pepper.
⑤ Cut into 2cm wide pieces. Serve hot on a plate and garnish with pickled udo (explanation omitted).
[Duck hotpot Kujo Tei]
[Ingredients (for 4 people)]
・Duck breast meat……2 pieces
・Kujo green onions ………400g
・Ichiban Dashi...800ml
・Alcohol……100ml
・Light soy sauce……30
・Dark soy sauce……50ml
・Mirin …………20ml
・Powdered Japanese pepper...appropriate amount
[How to make]
1. Make a diagonal cut on the skin side of the duck breast. Grill only the skin side over charcoal and remove excess fat.
② Once cooled, slice the duck breast into slices just under 1cm thick.
③ Cut the Kujo leeks into very thin diagonal slices, almost parallel to the grain of the leeks. Then cut them into uniform lengths of about 10 cm.
4. Add the first stock to a pot and season with sake, light soy sauce, dark soy sauce, and mirin. Bring to a boil and add the green onions. Once it starts to boil, arrange the duck on top and cook briefly. Serve on a plate and serve with powdered zansho pepper.
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
