| |
 |
Beat
a entrails of shell-fish, stir well
beforehand.
Make soup which
is seasoned with primary bonito
stock, and add entrails. As gathering
like young birds, trim and bring
it. Sprinkle the grinded tea around
the mouthpiece of teacup. |
|
| |
| This
dish applies the rich flavor of
matcha to present dignity
in the air. Instead of using an
abalone, which is used in the cooking
book of the Edo period, turban
shells that is available everywhere
were used. It is supposed that people
in the past would remove the smells
of intestines, applying tea to protect
food poisoning. They knew the effect
of catechin from their own experiences.
In this recipe, we cooked with steamed
intestines for raw. We used matcha
not only on mouthpieces but also
in dashi.
It should be
stirred and poured to keep the brightness
of dish before serving.Because mathca
is so weak at high temperature that
its color fades by itself.
Instead of using Japanese pepper
or ginger, they used matcha
on a mouthpiece. We can imagine
how stylish they were. |
| Ingredients
(4 servings) |
| · | 2
turban shells |
| · | 1/4
block tofu |
| · | böfü
(a plant of the same family as seri) |
|
|
| Matcha
soup |
| <A
>----------------- |
| · | 4
cups primary bonito stock (dashi) |
| · | 1
teaspoon salt |
| · | 1
tablespoon Japanese rice wine (sake) |
| · | 1
teaspoon soy sauce |
| |
 |
 | To
prepare turban shells:
Wash turban shells, pour water to
cover it almost completely, and
boil. Remove entrails, cut flesh
and organ separately. |
|  | Cut
tofu into cubes. |
 |
To
make dashi soup with green
tea flavor:
Make dashi with ingredients
of (A) just before serving. Stir
matcha and add before pouring
into soup separately.
|  |
|  |
To
dish up on a plate:
Arrange tofu, turban shells, böfü
on a plate. Pour dashi of
(3) into it. Sprinkle matcha
on a mouthpiece.
|  |
|
|
