黄金の組み合わせ！トリュフと固まらない卵のお吸い物｜懐石料理桜会｜【卵スープ】【真丈】【舞茸】【不思議】【プロの技】

黄金の組み合わせ！トリュフと固まらない卵のお吸い物｜懐石料理桜会｜【卵スープ】【真丈】【舞茸】【不思議】【プロの技】

… the sake … It won’t harden no matter how long you cook it. So that’s how it looks. Hello everyone. Today, we’re making something a little unusual. It’s a soup made with eggs. But while eggs usually harden and set when cooked, we’re making the one which they don’t set but dissolve into the soup. And we’re putting steamed fish paste (shinjo) with truffle in the soup. First, put the fish paste (500g) into a grinding mortar (suribachi), which we usually call ataribachi. And spread it in the mortar. Add a little egg white to it. Add the egg white to bind and keep spreading it. Now add some yams. Here, add the boiled sake with the alcohol evaporated, little by little to bind with the fish. [Add 300cc boiled sake little by little and blend it with the fish.] It will lump up if you don’t add the sake little by little. Add a little, blend it, and add a little again to blend it, and you’ll keep doing that. Making shinjo (steamed fish paste) is a process that is done in every Japanese restaurant. And it’s carefully ground and spread like this. There’s some convenient stuff like food processors, but I always feel it’s somewhat smoother when made in this way. These days, I’m seeing some shokunins who use food processors for preparing and don’t know how to do it with mortar. And haven’t done complicated stuff like this. But I used to practice this movement, to do both mixing and grinding at the same time. Mixing and grinding. Combining that will make this kind of three circles on the mortar. And it gets to four circles as the movement refines. Mix it like that. It’s getting spread out quite a bit, and it’s almost there. It’s often said to mix it until the hardness of earlobes, but it tastes better with a little softer than that. That’s about the thickness you can cut with chopsticks after it’s boiled. So spread the fish to this level, and today, we’re going a little luxurious by adding truffle to this. It’s a truffle from Arcane. [15g Truffle] Add plenty. Mix it together. Just like that. Next, we’ll boil this in kombu dashi. Shape it like this. Scoop a large chunk. We’ll boil it and harden the outside first. We’ll cool them in iced water once they start to float in the dashi. Now they came to the surface, so take them out and put them in iced water. Then shape them again, arrange them on a tray, and we can steam them. In the steamer at about 80°C. If you’re using the actual steamer, you can let the steam come out by slightly moving the lid. And for the steam convection, you can steam it for about 15 to 20 minutes at about 80°C. Okay, now on the dashi for the soup. First, crack an egg in a bowl. Beat the egg and add the dashi into it. [150ml dashi] And mix it well. Then filter the dashi. In the meantime, here we have the hard tip of the maitake mushroom. We’ll slice it thinly. Cut it into thin slices, and put them in this kind of container. And combine it with the filtered egg dashi. Cover it with plastic wrap, and steam it for about 15 to 20 minutes at about 80°C, just like when you make chawanmushi (steamed egg custard). Now let’s steam it and see how it will turn out. So here’s the one after steaming. So you see the inside, and it’s like this. It hasn’t hardened. It won’t harden no matter how long you cook it. It’s like a soft yogurt. [But why doesn’t it harden?] Well, it’s the proteolytic enzyme in maitake mushrooms. So, maitakes in the wild grow at the root of a tree. And they decompose the leaves that fall on top of them as nutrients. So those proteolytic enzymes also exist in cultivated maitakes, and that’s what keeps it unhardened. We’ll be filtering this. [Won’t this happen with other mushrooms?] No, it won’t, which I can’t explain why. That’s also why you can’t make chawanmushi or shinjo with maitake mushrooms. So filter it like that. In this way, you can make eggs that don’t set when heated. Just like that. It’s a bit thick and runny. This will not harden even when boiled. We’ll make the soup by mixing this with the soup dashi. We’ll keep the other ingredients simple as the process is complicated. Shrimp for the red color and Indian taro for the green. And we have eggs for the yellow, fish paste for the white, and truffle for the black. We’ll all warm it up before serving. Then we’ll heat up the soup dashi with the egg dashi and serve it together with the steamed fish paste. Now we’re making the soup dashi. First, put the egg dashi. It’s like egg tofu before hardening. Then, add about the same amount of soup dashi. And to here, add just a little light soy sauce. And a little salt dissolved in water. It’s like a soft chawanmushi, but it’s a liquid and tastes so much like eggs. It’s a kind of funny soup. It’s a very subtle flavoring. So now, let’s serve it together. First, make sure you warm up the bowl. And wipe off the water. To here, put the shinjo (steamed fish paste) we just steamed. Then the taro in the front and the shrimp on the top. Usually, we would put something fragrant on top of this, but since we’re using truffles today, we’re not adding anything on top. Make sure to add the dashi in hot. Just right before it comes to a boil. There you have it. It’s kind of like a miso soup. Staff: Let’s eat!
[This time, the tasting was done by the restaurant staff.] I really like the combination of truffle shinjo and egg soup. It’s something I never had in Japanese food before. Chef Mitsuda: Do you find the combination of eggs and truffles going well? Staff: It’s going very well. Chef Mitsuda: What about the flavor of the truffles? Staff: I can really feel it, and it’s delicious. Chef Mitsuda: Cause it’s from Arcane! Camera: Thank you so much. Staff: I really enjoyed it.

トリュフと卵の黄金の組み合わせ。
不思議な、いくら温めても固まらない卵のお吸い物。これぞ、プロの技です！

プロの料理人から、美味しい料理を作る知識やコツが学べる料理専門チャンネル。
少しでも良いと感じて頂けたら、イイねボタンとチャンネル登録をお願いします。

今回は、大阪北摂、少路駅から徒歩10分のロマンチック街道沿いと、大阪市内の西天満店を構える、2012年～2018年　7年連続ミシュラン2つ星獲得「桜会」の満田シェフから、秋に挑戦して頂きたい、「トリュフと固まらない卵のお吸い物」を紹介して頂きました。

★Point★
0:35＊まさに職人技！真丈の作り方
6:01＊固まらない！？卵スープの秘密
10:49＊ワンランク上の盛り付け方

■分量
・真丈
すり身 500ｇ
山芋 80ｇ
卵白 1個分
煮切り酒 300cc
トリュフ 15g
昆布出し 適量

・スープ
卵 1個
舞茸（軸の部分） 適量
出汁 150ml

水塩 少量
淡口醤油 少量

■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・うどん入り茶碗蒸し「小田巻蒸し」｜桜会
　https://youtu.be/coa3QXIz-WE
・今が旬！カツオのタタキ｜桜会
　https://youtu.be/2A-G-PCMU74
・盛り付けでこんなに変わる！煮物｜桜会
　https://youtu.be/16kiCA5I3Sk

★他チャンネルオススメ動画
・銀座渡利　ハマグリのお吸い物
　https://www.youtube.com/watch?v=82xlKSYZxIc
・失敗しない、出しの取り方
　https://www.youtube.com/watch?v=z_1d_q0pFyk
・ふわふわ卵スープの作り方
　https://www.youtube.com/watch?v=HvYMELvmwtE

◇懐石料理桜会（Sakurae）
https://sakurae.com/

とよなか桜会
大阪府豊中市桜の町 7-10-7　オスカービル２F
https://goo.gl/maps/iq3CTdLZDugUvy8y7
【営業時間】
昼11:30~14:00（L.O.13:30）
夜17:30～23:00（L.O.21:00）
↓google map↓
https://goo.gl/maps/XqDDPB29ZUDtrKZx9

西天満桜会
大阪府大阪市北区西天満4丁目10-5 H.C.S西天満ビル1F
【営業時間】
火曜～金曜
17:30～23:00（L.O.21:00）
※完全予約制
↓google map↓
https://goo.gl/maps/7cjbe23LytconC7R7

◇Gourmet Studio FOOVER
　https://foover.jp/

◇料理王国WEBサイト
https://cuisine-kingdom.com/

★お仕事や取材の依頼などはこちらまでご連絡ください。
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Our cooking channel introduces friendly recipes and ‘HOW TO COOK’ tutorials directly shown by professional chefs in Japan – presented by Gourmet Studio FOOVER and CUISINE KINGDOM.

#卵スープ＃お吸い物＃茶碗蒸し