WINTER

1. Executive Director, Hisago Zushi Takeshi KAWANISHI : CLEAR SOUP OF STEAMED LOTUS ROOT DUMPLINGS

CLEAR SOUP OF STEAMED LOTUS ROOT DUMPLINGS

Chef's Comment
Umami of seafood is wrapped with lotus root starch. Umami of ichiban dashi makes the dish tastier.

Ingredients( for 4 persons )

  • ・200g lotus roots
  • ・1 egg white
  • ・40g rehydrated wood ear
  • ・4 mitsuba (Japanese honewort)
  • ・8 gingko nuts
  • ・4 prawns
  • ・160g white-meat fish
  • ・400cc ichiban dashi
  • ・5g salt
  • ・15cc light soy sauce
  • wasabi as you like

Recipes

  • 1. Prepare the ichiban dashi.
  • 2. Beat the egg white into a lather.
  • 3. Skin the lotus roots and grate them. Add salt and light soy sauce.
    Add 2 into the lotus root mixture.
  • 4. Rehydrate the tree ear and cut them into thin strips.
    Cut the mitsuba into 2cm lengths.
  • 5. Halve the gingko nuts. Shell the prawns and cut them into 2cm lengths.
  • 6. Fillet the white-meat fish into 7mm slices and salt them lightly.
    Leave them for 10 minutes.
  • 7. Mix all (3~6) and make 4 dumplings.
    Put them on a plate and steam them at medium heat for a quarter of an hour.
  • 8. Add light soy sauce and salt into the ichiban dashi.
  • 9. Place 7 in a wooden soup bowl. Put dashi on it and serve with wasabi on top.

Chief Exective Officer &
Chef of Hisago Zushi

Takeshi KAWANISHI

<Profile>

Born in 1976. He entered the culinary world at the age of 18 and apprenticed at a cuisine ryokan in Arima, Kobe in Japan. Since 2003, he has been serving as Director of Mokuba Inc. and as Master Chef of Hisagozushi.
He joined the Seiwa Shijyoryu, the Japanese Hochodo (the Way of Court Knives) and performed dedication rituals at Omi0jingu Shrine and the head Sanno Shrine, Hiyoshi Taisha. His specialty cooking uses ingredients from Shiga and Lake Biwa and he is dedicated to studying regional cultures as chef in partnership with governments and universities.

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Hisago Zushi
Hisago zushi serves Japanese cuisine, nigari sushi and Kansai traditional style sushi (bo-zushi). Founded in 1962. It started as a small restaurant and changed to a catering restaurant, a counter-bar style restaurant and a restaurant with private zashiki rooms along with the changing times. Starting in 2005, the restaurant has been serving cuisine and sushi based on local food and culture. In addition to saba zushi, the flagship sushi since its establishment, new original sushi such as “Biwa salmon trout sushi” and “Omi-beef maki” were added to the menu. It is serving “Lake country cuisine” which unites everything.