Project Description

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)

INGREDIENT.

10 servings
Japanese tiger prawns: 5 pcs
burdock: 2 pcs
kombu-kelp dashi: 1800 ml
Saikyo miso: as needed

Cost: 580 yen, time required: 40 minutes, the number of chefs required: 1

Shin jagaimo mochi (seasonal potato mochi)
 Shin jagaimo: 300 g
 Buckwheat flour: 30 g
 Potato starch: 45 g
 Pasted Foie gras misozuke: 30 g

COMMENT.

Shiromiso Jitate is a soup, a type of bowl-style dish, shich is little sweeter, using white-miso, such as Saikyo-miso. Its main ingredient.
Beat the prawns with the other side of a knife and add kombu-kelp dashi, then add the saikyo-miso. After beating the prawns, puree them to form a softer texture and add a better flavour of the prawns to the miso paste.
Next, make shin jagaimo mochi by buckwheat flour and potato starch with pureed potato, then add pasted foie gras misozuke. It enhances the richness and adds a refreshing taste to the mochi which increases the overall quality as a whole.

RECIPE.

(1) Cut half of the burdock in katsuramuki technique and make kinpira gobo(chopped burdock root cooked in sugar, sesame oil and soy sauce).
To make the shin jagaimo mochi, wash the potatoes then peel. Add the Buckwheat flour and potato starch and then add pasted foie gras misozuke. Finally, adjust the taste with salt.


(2) Wrap the katsuramuki-cut gobo around the shin jagaimo mochi in narutomaki style then steam.


(3) Peel the prawns then salt. Pulverise with the side of a knife then add kombudashi. Bring to the boil, then add saikyo miso and adjust the taste.

(4) Put the shin jagaimo mochi and vegetables in the serving bowl, add Fukinoto (Butterbur) and sprinkle seared mullet roe(salted and dried one) on them.

Chef: Hiroshi Igawa
Maihama Hotel Emion Tokyo Bay
Japanese chef

RecipeName: 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)