Today's menu: brown shrimp dashi, green tea tomatoes, and financiers

From today on until December, we welcome Japanese cuisine fans and chefs-to-be with a series of recipes from the Washoku area at Japan Expo 16th Impact last July.

Today let's try a whole menu proposed by Sugio YAMAGUCHI. To find out more recipes, visit our website every week: we’ll publish one or two more recipes every week until Christmas!

Ingredients

• 150g Japanese rice
• Dashi
• 100g brown shrimps
• Ginger
• Wasabi
• 30cl mineral water
• Salt
• Sunflower oil
• 10g peas
• 10g green beans
• 10 cockles

Recipe

• Rinse and cook the rice with a rice cooker.
• Caramelize the brown shrimps in a hot saucepan with a trickle of sunflower oil.
• Add a few ginger slices and water. Let it simmer for 30min.
• Pass through a fine chinois and season.
• Boil the vegetables and immerse them in iced water when they’re done. Cook the cockles in the brown shrimp dashi.
• Serve in a plate, starting with the rice, then the vegetables, the cockles and finish with the dashi.
• Add wasabi if you wish.

Ingredients

• 4 tomatoes
• Salt　
• Sherry vinegar
• 1 gelatin sheet
• 20cl green tea infused with cold water

Recipe

• Heat 5cl of green to a temperature of 70°C. Remove from heat and add a sheet of gelatin.
• Add the rest of the green tea and pass through a fine chinois. Keep cold.
• Wash and cut the tomatoes.
• Season with salt and sherry vinegar. Leave to marinate for 10min.
• Serve the tomatoes on a plate and add the green tea jelly on top.
• In the end, add the tomato juice obtained while marinating by pouring it over the jelly.

Ingredients

For the financier

• 30g almond powder
• 24g whole rice flour
• 60g superfine sugar
• 45g egg white
• 50g beurre noisette (melted butter)

For the caramel

• 5cl sour cream
• 2cl whole milk
• 10g rosemary honey
• 20g dry morels
• 85g superfine sugar
• 45g butter

Financier recipe

• Mix the almond powder, sugar, flour and egg white.
• Add the beurre noisette (melted butter). Rest the paste for an hour in the fridge.
• Pour the paste in a baking pan and then cook in the oven which you’ve heated to 180°C.
• The financiers are done when they get a golden color.   

Caramel recipe

• The day before, cook the cream, milk, washed morels, and honey.
• On due day, make a dry caramel, and add the morel preparation.
• Let it to heat for another 2 minutes.
• Remove from heat and add the butter little by little.

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!

Born in 1985 in Tokyo, Sugio YAMAGUCHI was inspired by cooking at the age of 16. At 18, he had a longing for French cuisine, and at 22, he moved to France. His understanding of French food included all of French cuisine, rooted in different areas, so he went to different places to learn and experience the food from those places. Since 2012, he has been back in Paris trying to establish his own world of cuisine based on French food. He doesn’t just focus on cooking but also communicate with the customers, producers and try to create a good time through cuisine. He attends all sorts of food related event and company promotions.

At fall 2015, he is planning to open his new restaurant in Paris (11th arrondissement - 71, rue de la Folie-Méricourt).

More about him at www.sugioyamaguchi.com