Project Description
Glossy ambre terrine
A dish of ambre-jellied seasonal ingredients such as shrimps and vegetables using ‘Yamasa Honkaiseki’.
Soy sauce plays the leading role so that you can fully enjoy the rich flavour of “Yamasa Honkaiseki”.
Green bell pepper, courgette and baby corn go well with the dish besides pumpkin and okra.
Toshiya Kadowaki
Born in 1960 in Hokkaido, Japan.
Perfected himself in Japanese cuisine at well-known restaurants such as Tsukiji Uemura, Kamogawa and Kaientei. In 2000, opened his own restaurant, “Azabu Kadowaki” in Azabu-Juban, Tokyo.
A lot of celebrities are a fan of his cuisine. His dishes based on outside-the-box thinking are masterpieces, which take Japanese cuisine to a whole new level.
His ability and skill has been recognized with two Michelin stars.
‘Yamasa ‘Honkaiseki’ （Kasane-shikomi soy sauce）’
This is Yamasa’s highest grade of soy sauce, made from three different types of Koji by three-stage mashing process (patented), named ‘Kasane-Shikomi / Oi-koji’.
Its rich taste, plump flavour and aroma will make the dish savory and velvety.
Ingredients for making Ball-shaped sushi with soy-sauce marinated trout
Glossy ambre terrine
| Pumpkin | 100g | |
| Okra | 200g | |
| Prawns | 4 pieces | |
| Black soybeans | 4 pieces | |
| Truffle | As needed | |
| Gelatin | 10ｇ | |
| Sweetcorn paste | 20cc | |
| Yamasa Honkaiseki | 20cc | |
| Japanese Sake | 15cc | |
| Mirin | 20cc | |
| Substitute for mirin | Japanese sake | Japanese sake and sugar (combined): 50cc |
| Sugar | 1/10th of Japanese sake | |
| Sugar | 5g | |
Broth
| Broth [Note 1] | 350cc | |
| Yamasa Honkaiseki | 35cc | |
| Mirin (if available) | 35cc | |
| Substitute for mirin | Japanese sake | Japanese sake and sugar (combined): 50cc |
| Sugar | 1/10th of Japanese sake | |
Bechamel sauce
| Milk | 180cc | |
| Whipped cream | 180cc | |
| Flour | 10g | |
| Butter | 40ｇ | |
| Salt | A little | |
Light honey
| Water | 180cc | |
| Sugar | 40ｇ | |
Note 1: The broth is made with 1,800cc of water, 10cm square of dry kelp, and 60g of dried bonito shavings
How to make Glossy ambre terrine
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| Cut the pumpkin and cook in the light honey |  |
Cut the pumpkin into 1cm pieces, add the light honey in a bowl and cook until it is boiled. |
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| Cut the pumpkin and cook in the light honey |  |
Cut the pumpkin into 1cm pieces, add the light honey in a bowl and cook until it is boiled. |
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| Skewer the prawn and boil in broth |  |
Skewer the prawns, cooking for a minute in boiling broth (broth※1 [180cc], ‘Yamasa Honkaiseki’ [20cc], Japanese Sake [15cc], mirin [20cc]). After boiling let it cool down to room temperature. |
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| Dissolve the gelatin in the broth to make a gelatin solution. Put the gelatin solution in a container, wrapped in cling film alongside the ingredients and let it cool down until it gets solid |
Boil the broth, add gelatin [10g]. After being melted, let it cool down until it gets thick. (Hereinafter called “gelatin solution”)
Pour the gelatin solution into a container covered with cling film. Add the okra, pumpkin and prawns, them adding more gelatin solution. Right after, add the same ingredients again alongside the black soybeans and sliced truffles. Squeeze loosely let it cool down until it getｓ solid. (Hereafter called “ambre jelly”) |
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| Making the sweetcorn sauce |  |
Puree the sweetcorn in a food processor to make a paste. Mix with Bechamel sauce [20cc] at the ratio of 1:1 |
| Done |
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Pour the sweetcorn sauce in a bowl. Them serv with the ambre terrine. |
