Soil 400 g Okara (soy pulp) 12 g Bamboo charcoal powder 16 g Leek charcoal powder 16 g Onion powder 30 cc Sherry vinegar 60 cc Olive oil Black pepper Salt
Essence of the forest 1 l Mineral water 4 g Oak 1/2 Japanese cedar
Burdock Syrup 1 kg Burdock
Topinambur syrup 1 kg Topinambur
Fritter of shiitake mushroom, maitake mushroom and Kuwai (Chinese water chestnut)
Comport of kinkan (oval kumquat) 300 g Kinkan (25pieces) 150 g Sugar 150 g Orange juice 150 g Water
Soil Half-dry the okara in the oven at 120℃for 5 minuts. Mix the okara, the charcoal powders, onion powder, black pepper and salt till it gets darker colour. Add the sheffy vinegar and the olive oil.
Essence of the forest Add the flakes of oak and cedar into cold water and soak it for 5~10 minutes. Strain with a cooking paper.
Burdock Cut the top and fine part (10~15cm) of the burdocks and wash well. Heat it with the syrup in a pressure cooker for 20 munutes. Remove the burdock from the syrup and dry it in the dehydrator.
Topinambur Heat the topinambur in the microwave for 5 minutes. Without breaking the skin, remove inside and make a flat sheet with the skin. Soak the skin in the syrup for half a day. Drain well and fry it in the oil at 150℃ then 180℃ for finishing.
Fritter of shiitake mushroom, maitake mushroom and Kuwai
Comport of kinkan (oval kumquat) Cut the kinkans into hafl and remove seeds. Pour the sugar, the orange juice and the water into a saucepan and make syrup. Add kinkans in the boiled syrup and stir until it gets soft.
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