Chinese food | A variety of information is published on blogs at high-end French restaurants in Sendai

◎ 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.

 

[Red Love Hot Meat

Braised pork belly with jujube

 

[Ingredients (for 5-6 people)]

・Pork belly (with skin)...400g

・ Jujubes (rehydrated dried) ………12 pieces

 

◎.Marinating seasoning

・Green onion ………1/2

・Ginger ……1 piece

・Octagonal……1 piece

・Soy sauce...2 tablespoons

・Laojiu .... 2 tablespoons

・Sesame oil...appropriate amount

・Broth

・Sugar...2 tablespoons

・Shirahime oil...2 tablespoons

・Laojiu .... 2 tablespoons

・Chicken soup ………1.2 liters

・Sesame oil: a small amount

 

[How to make]

1. Cut the pork belly with skin on into approximately 10cm squares.

 

② Add ① to a bowl containing green onions, ginger, star anise, soy sauce, rice wine, and sesame oil, and mix well until evenly coated.

Buy it in a paper wrapper and leave it in the refrigerator overnight to develop the flavor.

Let it soak in.

 

3. Add plenty of oil to a pot and bring the temperature to about 200°C. Place the meat from 2. skin side down on the pot, sliding it along the side of the pot, and basin with oil.

Cook all sides until crispy in a short time.

Drain excess oil.

 

⑤Put sugar and white soy sauce in a pan and heat it.

Add the aged rice wine and chicken soup (explanation omitted) and bring to a boil over high heat.

 

⑥ Place the meat skin-side down and add the green onions, ginger, and star anise used for seasoning. Once boiling, reduce the heat, cover, and simmer for about 1.5 hours.

 

7. Remove the lid and place the jujubes around the meat. Turn the meat over, skin side up, and cover. Simmer for another 10 to 15 minutes.

 

8. Remove the lid and simmer gently while coating the meat with the broth.

 

9. Remove the meat and other ingredients from the pot. Add sesame oil to the broth, heat, and strain to make a sauce.

 

10. Place the meat skin-side up in the center of the dish, arrange the dates around it, and pour the sauce over it.

 

 

[Pepper Salt Bones

Deep fried pork spare ribs with pepper and salt flavor

 

[Ingredients (for 5-6 people)]

・400g pork belly (with bone)

 

◎.Marinating seasoning

・Green onion ………1/3

・Ginger …………2 pieces

・Laojiu .... 2 tablespoons

・Honey …………1 tablespoon

・Five-spice powder: 1/2 teaspoon

・Sesame oil...a small amount

・Salt...a small amount

・Pepper ……a small amount

・Potato starch dissolved in water: 1 tablespoon

・cilantro……appropriate amount

・Sichuan pepper salt …………appropriate amount

 

[How to make]

1. Cut the pork belly into approximately 3cm cubes, leaving the bone attached.

 

② In a bowl, mix all the seasoning ingredients except for the water-dissolved potato starch. Add the meat from ① and rub well.

 

3. Add the water-dissolved potato starch and coat the surface of the meat evenly. Cover with plastic wrap and leave in the refrigerator overnight to allow the flavors to blend.

 

4. Add plenty of oil to a pot and bring the temperature to 140-150°C. Scatter the meat pieces into the oil. Stir with chopsticks and gradually increase the temperature.

 

⑤When the meat starts to brown and the oil temperature reaches about 180°C, remove it from the frying pan and drain the oil. Then, place it directly into the oil kept at about 180°C and fry while stirring with chopsticks.

 

⑥ Repeat step ⑤ frequently until the surface of the meat turns a fragrant reddish brown.

 

⑦ Once the surface is crispy and fragrant, immediately place on a plate and garnish with coriander. Add Sichuan pepper and salt to taste (see explanation).

It is recommended to eat it with a dipping sauce (omitted).

 

 

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