傳 進化するトーキョー日本料理

18/20

一三四page 一〇 Tomato tokorotenjunsai, passionfruit, basil seed, tosa-vinegar jelly[tomato tokoroten]6 large tomatoes 3L water 300ml tomato juice 60g tengusa agar (soaked in water overnight)Squeeze the water out of the tengusa agar. In a pan heat the tomatoes, water and tengusa agar. When the liquid thickens, add the tomato juice and stir, then filter it through a sieve. Pour in a container and refrigerate until it sets. Cut with a tokoroten cutter like noodles.[tosa-vinegar jelly]Add the gelatin to tosa-vinegar, heat until the gelatin is dissolved. Pour in a container, refrigerate to set.[tomato-vinegar marinade]Marinate the sliced tomatoes in the mixed seasoning. Then strain (keep the strained tomatoes to use for “Seasonal salad”, page 一四二).[serving] Place the tokoroten in a bowl. Arrange the junsai(water shield), passionfruit seed, basil seed and lightly crushed tosa-vinegar jelly on top. Place a lotus leaf on top of a bowl. Drop a small amount of tomato-vinegar marinade onto the leaf.540ml tosa-vinegar (see page 一三三) 10g gelatin (soaked in water)tomatoes 200ml rice vinegar 200ml water 90g sugar page 一二 Deep-fried conger and beetroot, shiso flavorFillet the conger eel and cut it into 3 to 4 pieces. Cut a large beetroot into thin round slices.Sandwich the conger eel with 2 green shiso leaves. Cut the sandwich in half. Dredge with flour, dip in a light tempura batter then deep-fry.page 一三Hamo cutletlightly salted sudachi citrus saltFillet the hamo (pike conger) weighing at least 1kg. Apply “hone-giri (technique of cutting the small bones)”. Cut the fillet into 4 to 5cm pieces. Dredge in flour, dip in egg wash, coat with breadcrumbs, then deep-fry. Garnish with the round sliced salt-massaged sudachi citrus. Sprinkle with Guerande flake salt. page 一四Urchin, small rice bowlgrated wasabi, “sea grape” seaweedUse 2 murasaki urchin per person. Take out the urchin from the shell. Marinate half of the ――――――――――――――――――――――――――――――――――――――――――――――――