Project Description

Glossy ambre terrine

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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.

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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.

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‘YAMASA Brewed Soy Sauce’

Authentic Japanese soy sauce with its unique aroma, translucent reddish brown colour and rich flavour. YAMASA; truly original flavour for expertised chefs.


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 DSC_2767-min_resize 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 DSC_2776-min_resize 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 DSC_2787-min_resize 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”)

Making the sweetcorn sauce DSC_2829-min_resize 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.