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Party menu: foie gras cooked in teriyaki sauce

To finish with a top menu, the Washoku area and chef Hiroki YOSHITAKE proposed some delicacy by cooking a symbolic product of French food with a Japanese style: let’s try foie gras cooked in teriyaki sauce!

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Here comes the very last recipe the Washoku area chefs gave us: foie gras cooked in teriyaki sauce by chef Hiroki YOSHITAKE. 

We give many thanks to Miyuki JO, Ryuji KOGA, Sugio YAMAGUCHI, Kazuhiro FUJIEDA et Hiroki YOSHITAKE pour leurs recettes.

Now let's cook and enjoy Christmas celebrations!

Ingredients for 2 persons

  • 60g foie gras
  • 10tsp soy sauce
  • 10tsp sweet cooking rice wine
  • 10g butter
  • 40g mushrooms
  • 150g rice
  • Appropriate amount of instant Japanese bouillon
  • Appropriate amount of scallion
  • 2 eggs

* tbsp = tablespoon; tsp = teaspoon

Recipe

  • Prepare rice seasoned with soy sauce and mushrooms. Cut the mushrooms into bit-size pieces.
  • Mix the rice, instant Japanese bouillon and mushrooms, and cook them.
  • Chop the scallions into small pieces.
  • Make a sunny-side up with the eggs.
  • Put soy sauce, sweet cooking rice wine, and butter in a pan, and heat it to make teriyaki sauce.
  • Sauté the foie gras in the pan.
  • Put the sautéed foie gras on top of the cooked mushroom rice.
  • Then put the sunny-side egg on top.
  • Pour the teriyaki sauce from the top and sprinkle the scallions on top.

Tip

Teriyaki sauce can be used for both fish and meat. Like soy sauce, you can use it with many dishes. 

Bonus recipe: soy sauce espuma

Ingredients for 2 persons

  • 40g mayonnaise
  • 10tsp soy sauce
  • 40tsp sour cream
  • 100g spinach
  • 50g rice

Recipe

  • Boil the spinach.
  • Cook the rice until it is all soft.
  • When the rice is cooked, put the rice and the water in which the rice was cooked and the boiled spinach into the mixer, and make a rice puree.
  • Spread the puree in a thin layer on a pan and wait until dry.
  • Once it’s dry, break them into several pieces and deep fry them in high heat.
  • Mix the mayonnaise, soy sauce and fresh cream in a bowl.
  • Put it in the espuma and shake it well and serve it on a plate.
  • Decorate it with the fried chips and salad.

Tip

Even if you don’t have the espuma machine, you can use it as a dip for finger food.

Enjoy! And tell us what it was like in the comments when you try it.

 

See you next week with new recipes and find more in our news feed!

About Hiroki YOSHITAKE

Born 1980 in Saga prefecture, Hiroki YOSHITAKE graduated from Tsuji culinary school, and then studied under Chef Sakai in Tokyo. At 26, he took a trip around the world. After returning to Japan, he moved to France in 2008. He’s worked in famous restaurants in Paris to gain experience and in 2010, he opened the restaurant called “Restaurant Sola Paris”. Since 2012, he has kept a Michelin 1 star. His cuisine style is “to cook in free style without any restrictions.”         

Information about Restaurant Sola Paris: www.restaurant-sola.com

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  • Cooking
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