Summer Vegetable Nibitashi

Preliminary preparation 25 minutes
Marinada 2 hours +
Cooking 30 minutes
Serves 4

For the soup
600ml dashi collection, Ready or from the flour dash (both available in supermarkets, use flour but follow the instructions on the packet)
75ml soy
100
ml mirin
1 tsp (5ml) fresh ginger juice
– Thoroughly grind 20 grams of ginger, then squeeze to extract the liquid

For Nibitashi
1 Medium Abergen, Cut into half lengths and each cut length into four
15
Cherry tomatoes, Heritage, conceptually, for both taste and perspective
60g mangetout
1 medium courgette
, Cut into 2 cm wide discs
½ Red pepper
, Stem, pet and seeds removed, flesh cut into 1 cm wide pieces
½ Orange pepper, Stem, pet and seeds removed, flesh cut into 1 cm wide pieces
¼ Summer pumpkin (About 200 g), peeled, trimmed and cut into -cm-wide squares
olive oil
, To fry
1 tsp (5
Ml) sesame oil, To serve
2018-01-02 121 2 Spring onions, Finely chopped and finely chopped, to serve

Add all the ingredients to the soup in a medium saucepan, bring to a boil, then turn off the heat (do not bubble and reduce). Record all cauliflower at Krishna-node, soak in cold water for 10 minutes, then drain.

Meanwhile, bring a small frying pan to the boil and fill a bowl with cold water. Lighten the cross with each tomato, soak it in boiling water for five seconds, then go to the ice bath. After cooling, peel and add to the soup pot.

Rinse the mango in boiling water for a minute, cool in an ice bath, drain and add to the soup. Pour enough olive oil into a large bowl to bring the sides to a depth of 1 cm, then heat to 170 ° C (If you do not have a test, mix half a bowl of flour and one teaspoon of water in a small bowl, then pour in a little oil – about three seconds if it sinks. Later floated up, the oil is ready).

Pour the cauliflower, coriander, pepper and pumpkin in order, and without pressing the pan for about two minutes, until lightly browned, then remove, pour over the parchment paper and add to the soup while they are still hot. Leave the vegetables to cool to room temperature, then put them in the fridge and let them marinate for about two hours (or niibatashi is usually served cold, but it can also be eaten hot or hot, in which case it can be heated slowly).

Pour the vegetables into small bowls into small bowls, drizzle with sesame oil, sprinkle with chopped spring onions and serve.

Seafood salmon sashimi with poncho soup and porcini salsa

Masaki Sugisaki Sea salmon sashimi with poncho soup and porcini salsa.
Masaki Sugisaki Sea salmon sashimi with poncho soup and porcini salsa.

Preliminary preparation 10 minutes
Cooking 35 minutes
Serves 4

For the poncho soup
15 g dried porcini
130
Millie Rice Vinegar
65
Millie Soybeans
45
ml of fresh lemon juice
10 g
Mirin (Or ⅓ tbsp sugar)

For Porcini Salsa
2½ tbsp (10 g) finely chopped garlic
1 tsp (5Ml) extra virgin olive oil
Sea salt and
Peppermint

For fish
280 g Sashimi-quality salmon – If you do not use salted fish, you need to soak it in 1.2 liters of cold water, 60 g (or 5%) salt and 30 g (2½%) sugar for two hours.
1½ tbsp (5 g) finely chopped ginger
1 tsp (5ml)
More virgin olive oil

Wash the carcass under running water, then rinse. Put all the ingredients in a bowl for the poncho soup and leave it at room temperature for half an hour. Strain into a bowl, whether it is muslin or a very fine sieve, pour the liquid out of the poured porridge into the bowl, then place both.

In the meantime, make the salsa. Finely chop the spilled porridge. Put the onion in a small sieve, rinse under cold running water for five minutes, then drain and mix with two teaspoons of porcini, another salsa ingredient and the preserved zucchini soup.

Next, look for the fish (if you use cured and greased fish, drain and dry it first). Prepare a large bowl filled with cold water. Pour a pinch of olive oil into a hot frying pan and, once smoked, fry the fish with salt and simmer for only three to five seconds. Transfer the salmon to an ice bath for a minute, then lift up and spread on parchment paper.

Cut seaweed salmon into very thin (½ mm-thick, finely chopped) pieces and place on a baking sheet. Sprinkle a small amount of salsa on each piece, then add the whole fish to about 50ml. Sprinkle the chicken over it, pour in extra virgin olive oil and serve at room temperature.

Cold egg noodles with chicken, omelette and summer vegetables

Preliminary preparation 35 minutes
Cooking 50 minutes
Serves 4

For sweet soy vinaigrette
120 mm soybeans
120 ml of rice vinegar
140 ml of cold water
55 grams of caster sugar
2 tsp (10ml) sesame oil
2 tsp (10ml) gochujang
Post (Optional)

For steamed chicken
2 x 150 grams of skinless chicken breasts
10 grams of dried combo

Approximately 1 tbsp chopped fresh ginger
Approximately 1 tbsp chopped spring onion green
50mm cooking-level
1 tsp (5ml) soy
Salt

For omelets
3 whole eggs plus 1 egg yolk
1 tbsp caster sugar
1 tsp corn flour
Salt tsp salt

Increase
½ Cucumber
2 large tomatoes
4 large asparagus sticks
240 grams of dried egg noodles
1 tsp white sesame seeds
1 tbsp Dijon mustard
, To serve

Put all the vitamins in one bowl, and set aside.

Butterflies chicken breasts so they are all the same thickness. Place the combo on a deep tray or ceramic plate and sprinkle over half the ginger and spring onion. Place the chicken on top, cover with the remaining ginger and spring onions. Pour the name over all the ingredients, add the soy sauce and a pinch of salt and cover with a fork or reusable cover.

Bring water to a simmer over medium-low heat, place the chicken on top and steam for 20 minutes. Remove from the heat, set aside to cool, then remove the chicken and strain the kombucha, ginger and onion juice through a fine sieve into a medium bowl. Cut the chicken into thin strips, add to the juice bowl and set aside.

Whisk all the omelet ingredients until well blended and the sugar and salt dissolve. Pour one tablespoon of olive oil over medium-low heat into a medium nonstick pan. Pour in a quarter of the egg mixture, turn it around to cover the base and leave for a minute or two until the next. Transfer to a saucepan and repeat with the remaining omelette mixture. Once all four omelets are cooked, lay them on the board, roll them into a cylinder, and cut into thin julienne straps.

Now to finish the dish. Cut the pumpkin in half lengthwise, use a teaspoon to remove and discard the seeds, then cut the flesh into julienne slices. Peel a squash, grate it, cut it into quarters, remove and discard the seeds, then cut the meat into julienne straws.

Bring a small saucepan to a boil, boil the asparagus for two minutes, then cool in cold water, pour over parchment paper, and trim a little at one corner.

Boil the noodles according to packet instructions (depending on the brand name), add one minute during cooking. Drain, soak in cold water (this will bring them to the right texture), rinse again and place on a plate. Pour in half the vinaigrette, then add the noodles to the chicken, omelet straws and chopped vegetables. Pour over the rest of the dressing, sprinkle with sesame and sesame oil and serve with mustard on the sides.

Masaki Sugisaki is the owner / CEO of Denning SW3 in London