傳 進化するトーキョー日本料理

19/20

一三五urchin in a mixture of soy sauce, sake and mirin for about 10 minutes. Use the other half raw.Cook the rice “al dente”, then mix the rice with tobiko (flying fish roe).Stuff the shell with the rice and top it with the raw urchin, followed by the marinated urchin. Garnish with freshly grated wasabi and umi-budo “sea grape” seaweed.page 一五Japanese yam marinated with kombu crushed okra, “onsen” poached eggPeel the skin of the yam and cut it into super-thin strips. Place the “yam noodles” on a cooking tray laid out with the kombu sheet. Sandwich the yam with another sheet of kombu. Rest it for half a day. Serve the marinated yam noodles in a bowl with onsen poached egg and crushed okra. Pour the men-tsuyu sauce (see page 一三三) and garnish with okra blossoms.page 一六Urchin and fresh yuba, “bekko-an” sauce grated wasabi[bekko-an sauce]360ml katsuo-dashi 20ml soy sauce20ml mirin 15g of sugar, approx. 1tsp. kudzu starch (dissolved with a small amount of water), approx.Heat the katsuo-dashi, season it with sugar, mirin and soy sauce. Add the kudzu starch to thicken and turn off the heat.[serving]Place the fresh yuba in a small bowl, arrange the raw urchin on top. Pour the bekko-an sauce and garnish with grated wasabi.page 一七Anago tempura and eggplant “hitashi”okra sauce, small bits of rice crackerFillet the anago eel. Dredge it in flour, dip in the tempura batter then deep-fry.Grill the eggplant and remove charred skin. Soak it in the seasoned dashi (ratio of katsuo-dashi 1, soy sauce 0.5, mirin 0.5). Crush the okra into small pieces. Prepare the bekko-an sauce (see “Urchin and fresh yuba, bekko-an” sauce), turn off the heat and allow to cool then add the crushed okra. Arrange the soaked eggplant in a bowl, top it with the anago eel and okra. Sprinkle with bubu-arare (small bits of rice cracker).――――――――――――――――――――――――――――――――――――――――――――――――――――――――――――――――――――――――