Shinjo
◎ 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.
"Boiled food bowl"
[Clear soup
Shrimp dumplings, red and white plum blossoms, shiitake mushrooms
Uguisuna scale yuzu】
[Ingredients (for 4 people)]
◎. Shrimp dumplings
a. Surimi: 200g
a. Dashi stock: 40ml
a. Egg yolk: 1 egg
a. Kudzu starch (dissolved in water) ……1 tablespoon
a. Tiger prawns: 40g x 2 pieces
◎.Red and white plum
b. Kyoto carrots...appropriate amount
b. Radish …… a moderate amount
◎. Winter mushroom (Donkoshiitake)
c. Shiitake mushrooms ……4 pieces
c. Shiitake mushroom soaking water …………200ml
c. Light soy sauce...2 teaspoons
c. Mirin ……1 teaspoon
◎ Finishing
d. Japanese bush warbler
d. Yuzu scales (thinly peeled yuzu peel, cut into equilateral triangles) ………4 slices
◎.Suction area
e. Ichiban Dashi Dashi …………600ml
e. Salt: 3g
e. Light soy sauce: 3ml
[How to make]
◎. Shrimp dumplings
1. Add dashi to the white fish paste and thin it out, then add the egg yolk. Add kudzu starch dissolved in water to make the mixture firm.
② Peel the shrimp, remove the head, and marble it. Pound it roughly with a knife until it is just the right firmness, then add it to ①.
③ Scoop ② with a ladle and bring the dashi stock to a slight boil.
Drop it into the container (not included in the recipe). Heat it to solidify.
◎.Red and white plum
1. Peel the Kyoto carrots and cut them into 7-8mm thick slices. Cut them into plum blossom shapes. Do the same with the daikon radish to make plum shapes.
② Boil each ingredient and drain. Quickly simmer in dashi (not included in the recipe) to absorb the flavor.
◎. Shiitake mushroom
1. Soak the shiitake mushrooms in water for an hour, discard the soaking water, and soak them in fresh water overnight.
② Bring the soy sauce and shiitake mushrooms to a boil.
③ Cook with light soy sauce and mirin for a light flavor.
◎ Finishing
1. Place shrimp dumplings in a bowl and top with peeled and boiled uguisuna mushrooms. Place shiitake mushrooms in front of the dumplings, then place red and white plum Kyoto carrots and daikon radish on top. Place a yuzu citrus fruit (thinly peeled yuzu peel, cut into an equilateral triangle) in the center of the dumplings.
② Add light soy sauce and salt to the first dashi stock to adjust the flavor and make the soup base. Heat it until it is very hot and pour it over ①.
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
