Kuruma Ebi Shiromiso Jitate
(White based Miso soup with Japanese tiger prawns)
shin jagaimo mochi in narutomaki style (seasonal potato mochi style)
Burdock, Bracken, Bamboo shoots, Thin-Radish, Fukinoto (Butterbur), Karasumi (salted and Dried mullet roe)
10 servings
Japanese tiger prawns: 5 pcs
burdock: 2 pcs […]
Ingredients for 10 servings
Yomogi-fu: 1/3 pc
Raw yuba: 2 sheets
Naka-age yuba (semi dried yuba): 1 sheet
Turnips: 3 pcs
Shiitake mushrooms: 10 pcs
Cost: 400 yen, time required: 30 minutes, number of chefs required: 1
Kombu dashi (kelp soup stock)
Water: 1800 ml
Rishiri kombu kelp: 30 g
Makobu kelp: 20 g
Vegetables scraps: as needed
Shiromiso Jitate is a […]
Ingredients for 3 servings
Usuimame (Wakayama pea bean) paste: 100 g
Ichiban dashi: 1800 cc
Mochi (rice cake): 5 pcs
Cost: 580 yen, time required: 30, the number of chefs required: 1
Ebi shinjo (shrimp dumpling)
Raw shrimp flesh: 150 g
Shrimp (30 g): 15 pcs
Tamago no moto and shrimp oil mixture: 60 g
Yamato-imo (Japanese yam): 50g
How the dashi is brewed for […]
Ingredients for 3 servings
Ichiban dashi: 200 cc
Tilefish: 30 g × 5
Warabi: 10 pcs
Lotus root rice cake
Lotus root : 200 g
Tamago no moto (Japanese egg mixture): 1 tablespoon
kuzu: as needed
Egg white: 1/2 pc
Wwater salt: as needed
Cost: 650 yen, the number of chefs required: 2
Ichiban dashi:
Water: 1800cc
Rishiri kombu kelp: 20 g
Makobu kelp: 10 […]
Ainame fish, ume ninjin, Kamoji negi, sawarabi, rice(1 serving)
Yaki Ainame…………….35g
Sawarabi…………..2 bundles
Okoge………………as needed
Cost: ￥400 […]
