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Kevin Godbee ha publicado una actualización
Tofu & Ikura Chawanmushi para el brunch del domingo acompañado de Shimeharitsuru Jun Junmai Ginjo Sake
Huevos, dashi, salsa de soja, mirin y sal para la base de natillas con tofu en su interior y cubierto con huevas de salmón marinadas con soja de Hokkaido.
Para el sake, el arroz Gohyakumangoku se pule al 50% y se fermenta muy lentamente a bajas temperaturas, lo que realza el umami natural del arroz y produce un aroma sutil y un sabor limpio y redondo. Es el Junmai Ginjo más popular entre los profesionales de Japón desde hace dos décadas.
Tofu & Ikura Chawanmushi for Sunday brunch accompanied by Shimeharitsuru Jun Junmai Ginjo Sake
Eggs, dashi, soy sauce, mirin, and salt for the custard base with tofu set inside and topped with soy-marinated salmon roe from Hokkaido.
For the sake, Gohyakumangoku rice is polished down to 50%, and fermented very slowly at low temperatures, which enhances the natural umami of the rice, and produces a subtle aroma, and a round clean flavor. The most popular Junmai Ginjo sake amongst professionals in Japan for the past 2 decades.
Traducido del inglés
Lana Mihajlović, Mercedes Delgado de Miguel y3 más4 Comentarios-
Level:
Sous Chef
A brunch with true Japanese soul
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Level:
Scoolinary Team
Chef Kev: what a stunning plate — the custard’s pale creaminess, the vivid orange ikura, and the deep green herbs all play beautifully together 👌 Have you had a chance to check out our “introduction to Sake” course? I’d love to know what you thought of it!
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@soldamiani Thank you, Sol! Wow! There are so many interesting courses here. I have had a sake course from elsewhere, but I marked the Scoolinary course as a favorite so I remember to come back to it.
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Level:
Scoolinary Team
@kevin-godbee and then let us know what you think😉
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