Autumn｜Japanese｜Mushrooms｜Vegetables｜松茸と春菊のお浸し
Blanched Matsutake Mushrooms and Chrysanthemum Greens
Culinary Studio Karinary Art 2020.Oct.
Ingredients
| Matsutake mushroom | 30g ... Scrape off the stem base and wipe dirt with a damp cloth. |
| Shungiku (chrysanthemum greens) | 50g |
| Yellow chrysanthemum petals | As needed ... Blanch petals in boiling water with a little vinegar, then cool in ice water and drain. |
Seasoning Mix
| Mikawa roasted sake | 2 tbsp |
| Water | 50ml |
| Mirin | 1-1/2 tsp |
Garnish
| Sudachi (citrus) | 1 piece |
| Sweet pickled lotus root | As needed |
Instructions
- Lightly sprinkle salt on the matsutake and drizzle with sake. Grill over a mesh until lightly browned, then shred by hand while hot.
- Blanch the shungiku to retain color, cool in ice water, and squeeze dry. Cut into 3cm lengths.
- Bring the seasoning mix to a boil and let it cool.
- Combine the matsutake, shungiku, and chrysanthemum petals in the cooled seasoning mix. Plate and garnish with pickled lotus root. Squeeze sudachi over before serving.