a history of Japanese green tea,
it is told that people had been
pursued both green color and fresh
aroma just like fresh green leaves.
We can fully taste the feature
of green tea with this dish which
is named as "A jade color fish
with silver bean paste". A
jade color fish which glitter in
clear paste might be praised. To
make this dish attractive, you should
use a brush to coat fish evenly
with matcha that is micro
A flesh of the
fish full of aroma condensed in
matcha will change the color
into white cleanly, and soak silver
bean paste with thin taste into
the whole body of fish. You can
arrange its beautiful appearance
We rarely see the
word such as "thin and clear
bean paste with thin taste, or silver
bean paste" in the cooking
book, but it is mainly used in (restaurant).
Extremely refined word.
(4 servings) |
(9 oz) sliced sea bass|
of green tea|
(a plant of the same family as
cups dashi soup|
teaspoon thin soy sauce|
tablespoon Japanese rice wine (sake)|
prepare sea bass:
Peel sea bass, wash quickly in cold
tea drops, and drain.
a flesh of the fish in 5cm length,
and divide into 4 pieces.
cook sea bass:|
Blend cornstarch with matcha,
place the fish to coat the mixture
with brush totally and thinly.
Boil sea bass, to make the ingredient
Cut carrots into fine striped, and
boil quickly. Make a shallow cut
in böfü, transform
böfü into anchor
make silver bean paste:|
Set dashi over heat, season
with thin soy sauce, salt, mirin,
sake, thicken with Starch-water
arrange all the ingredients:|
Arrange sea bass of (2),
carrots and böfü
of (3) on bowl, pour silver
bean paste and serve.