Shinjo 2
◎ 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 we'll be talking about Japanese cuisine.
Wanmori, in which the topping and soup base made with seasonal ingredients complement each other, is the highlight of a Japanese menu.
The theme this time is "shinjo," where the key points are the binder and heating method.
◎The finish maximizes the flavor and texture of the shinjo dough
The appeal of shinjo is the fluffy texture of the dough and the mild flavor of the filling, giving it a comforting taste.
Therefore, I think it would be particularly suitable to mix seasonal shellfish, crab, and other seafood into the batter to create a dish that will bring warmth during the cold season.
This time, we prepared two types of shinjo: crab and scallop, each with a different binder and cooking method.
The delicately flavored crab is served with a mild binder made from a combination of floating powder and tsukuneimo potato, and is then boiled in kelp stock to create a moist texture.The scallops, on the other hand, are given a rich flavor with a homemade "egg paste" made from egg yolk and oil, and are steamed until plump in a bamboo steamer.
In either case, the important thing is to think about how to prepare the shinjoji so that it will taste delicious.
Therefore, unlike soups where the main ingredient is the ingredient itself, such as red sea bream ushiojiru, no alcohol is added to the soup, allowing the flavor of the crab and scallops to be brought out just right.
However, this will diminish the elegance of the bowls, so it is best to balance the overall course by making the sushi and baked dishes the highlight of the course.
Part 2
[Scallops in clear soup]
The scallop dumplings are made with homemade egg mix to add richness to the flavor, and are steamed to give them a plump texture.
Garnished with maitake mushrooms and turnip buds, it's a hearty "edible bowl."
[material]
・Scallops: 500g
・White fish paste (commercially available) ………500g
・Sprout turnip, maitake mushroom, Kyoto carrot, daikon radish, yuzu citron ……… appropriate amount of each
[Connecting]
・Egg yolks: 5
・Salt: 5g
・Salad oil...300ml
[Suction area]
・Same as the area where "Mushishinjo" is sold
[How to make]
1. Skewer the scallops on a skewer and grill them over a grill.
② Once the scallops from ① have browned on the front, back and sides, place them in ice water. Drain well in a cloth and cut into 1-1.5cm cubes.
3. Combine the binder ingredients and mix with a whisk. Add the salad oil in several portions.
④ Once ③ has become a paste, chill it in the refrigerator.
⑤ Add ④ to the minced fish paste that has been processed in a food processor and mix until well combined.
⑥Place ② and ⑤ in a bowl and mix thoroughly to coat the scallops evenly.
7. As with the crab dumplings, use your hands to scoop out the pieces into balls the size of one dumpling, and shape them into balls. Place them in a steamer and steam over medium heat for 8 to 10 minutes.
8. Once the dish is steamed, it will be fully cooked, but stop cooking just before the surface starts to become sticky. Place the herring, boiled turnip sprouts in salted water and then placed in cold water, maitake mushrooms cooked to the desired consistency, and boiled Kyoto carrots and daikon radish in a bowl, then top with the soup stock (explanation omitted). Garnish with yuzu on top and serve.
◎Key points of "Shinjo"
-When serving to a large group, steam in a sink can.
The center of the dough will rise when steamed, so slightly depressing it will help ensure a uniform shape.
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
