Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Splendid Alfonsino with Fried Tofu Dumplings

Name: Splendid Alfonsino with Fried Tofu Dumplings
Yield: serves 4
Cuisine: Japan
Ingredients: 400 ml niban dashi; 30 g burdock root; 5 g pickled shisonomi (shiso buds); 20 mange tout; 40 g lily bulb, in pieces; 30 ml sake; Some Japanese karashi mustard, to taste cooking oil, for frying, as needed; 8 ginkgo nuts; 150 g yamato-imo (small yam); 1 splendid alfonsino fish, 1.2 kg; 30 g carrots; 45 ml light soy sauce; 30 g fine white sugar; 250 g momen (regular cotton) tofu; 5 g kikurage (Jew’s ear) mushrooms

Hiryuzu to kinmedai no nitsuke

Preparation info

serves
4

Difficulty
Easy

Appears in

Dashi and Umami

By Heston Blumenthal , Pascal Barbot , Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

About

Ingredients

1 splendid alfonsino fish, 1.2 kg
250 g momen (regular cotton) tofu

Asia
Japan
Tsukiji
Fish course
Pescatarian
Spring

Method

Drain the tofu and mash it well in a pestle and mortar. Grate the yam and then mix this with the tofu.
Shave the burdock sasagaki style. Slice the mushrooms and cut the carrot, into long matchsticks. Place the pickled shisonomi into water to get rid of excess salt then drain. Mix al