Mushroom rubbing
A potage-style dish made with mushrooms. Hatcho miso adds depth to the flavor
How to make it
1
Make deep-fried mushrooms for the topping. Deep-fry small mushrooms in 160°C oil for 30 seconds to 1 minute. Once they are lightly browned, remove them to a wire rack and drain the oil
2
Add the mushrooms to a frying pan with salad oil and fry over high heat
3
Sprinkle with salt and continue to stir fry until softened, then add the kelp stock. Reduce heat to medium, bring to a boil, and add the milk
4
After boiling for about 5 minutes, add [A], mix, and remove from heat
5
Once cooled, blend in a blender until smooth. It's best to blend in several batches
6
Pour into a serving bowl and top with deep-fried mushrooms
Ingredientsfor 3 people
-
- mushroom puree
- 250g
-
- Salad oil
- 2 tbsp
-
- salt
- A little
-
- Kelp broth
- 1 cup
-
- milk
- 1 cup
-
[A]
- Fresh cream
- 3 tablespoons
-
- Light soy sauce
- 1/2 tsp
-
- Hatcho miso
- 10g
-
- deep- For
- A little
-
- frying oil for deep frying
- Appropriate amount
[PR]
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