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Grated Taro Soup
Ingredients (Serves 4)
*3 (150g) taro
*2 fillets (200g) sablefish
*1/2 head cauliflower
*1 tbsp white wine
*salt & pepper
*soup (made with 1 tsp of granulated consommé dissolved into 2 cups / 400ml of hot water)
*1 cup / 200ml fresh cream
*1/2 cup / 100ml milk
*salt & pepper
*spring onion
1. Wrap the sablefish fillets in paper towel and pat them dry. Place the sablefish on a heat-resistant plate, sprinkle a little salt and pepper and pour the wine over them. Cover loosely with plastic wrap and microwave it for about 3 minutes at 600 watt.
2. When 2 minutes have passed, take off the plastic wrap, remove the skin and bones from the fish, and break it into small pieces with a fork. Soak the flesh with the liquid which has released from the fish.
3. Cut the cauliflower into small florets. Boil them for about 2 minutes and drain.
4. Peel the taro and grate it.
5. Chop the spring onion.
6. Put the consommé soup into a pan, turn the heat on, and add the grated taro.
7. When the taro is cooked, add the fish along with its cooking liquid.
8. Add the milk. When it's heated again, add the fresh cream and season with salt and pepper. Finally, add the cauliflower to the soup.
9. Serve the soup into a bowl and garnish with chopped spring onion.
Tofu with Ricotta Cheese
Ingredients (Serves 4)
*1 block silken tofu
*2 tsp sugar
*1/4 cup / 50ml soy sauce
*1 tbsp mirin sweet cooking sake
*1/2 tbsp grated ginger
*1/2 pack (125g) ricotta cheese
*5 shiso leaves *
*dried bonito flakes
*white sesame seeds
* If you can't find shiso leaves, mint and basil leaves mixture can be substituted.
1. Place the tofu on a plate. Place a folded paper towel around the tofu to absorb the excess moisture. Cover it with plastic wrap, and keep it in the refrigerator until just before serving.
2. Make the sauce. Combine the soy sauce, sugar and mirin in a small pan, and heat it. When it begins to boil, turn the heat down to low and simmer for about 3 minutes.
3. Pour the sauce into a small bowl, wrap it with plastic wrap, and let it cool in the refrigerator.
4. Shred the shiso leaves.
5. Mix the ricotta cheese till it softens.
6. Take the tofu out of the refrigerator and remove the paper towel. Place the ricotta cheese on top of the tofu and pour the sauce. Garnish with the shredded shiso, bonito flakes and sesame seeds on top.
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Total frames: 50390
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