Soft-boiled abanico with luxurious matsutake mushrooms

Seiji Yamamoto

Soft-boiled abanico with luxurious matsutake mushrooms

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Ingredients: 

 


Abanico

-Bonito kelp  soup
-Iberian ham
-Garlic
-Ginger
    

Ventresca
    

Baby onions
    

Carrots
    

Matsutake mushrooms
    

Sudachi
    

Fresh peas
    

Iberian ham


Mustard

PREPARATION: 

 

1. Shell the fresh peas, and  briefly boil in preparation.


2. Slice  the sudachi.


3. Slice  the matsutake mushrooms.

4. Knead the abanico, sauté the surface in  a  skillet, and  slow-boil   for  3 hours with the Iberian ham, bonito kelp  soup,  garlic, ginger, saké, light soy sauce, and  mirin. When cooked,  transfer to a clay pot.

5. Knead the ventresca, and  bellows-cu t the surface u sing  a kitchen knife. Mix  in  the dark soy  sauce, sear in  a skillet, and  remove. Transfer to a clay pot.

6. Place the baby  onions, cookie-cut carrots, and  matsutake mushrooms in the clay  pot, and  cook together with the abanico and  ventresca.

7. After cooking,  sprinkle with fresh peas and  mustard.

 

 



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