AUTUMN

1. Third generation owner of Traditional Kyoto Cuisine Seiwaso Tetsuo TAKENAKA : MARINATED SHIITAKE MUSHROOMS AND KOMATSUNA

MARINATED SHIITAKE MUSHROOMS AND KOMATSUNA

Chef's Comment
A small twist of marinating seasonal mushrooms in ichiban dashi-based stock makes the dish very umami rich.
Please enjoy the synergistic effect of bonito flakes and mushrooms.

Ingredients( for 4 persons )

  • ・1 bundle (400g) komatsu-na (Brassica campestris var. perviridis)
  • ・1 pack (100g) fresh shiitake mushrooms
  • ・1 pack (100g) fresh shimeji mushrooms
  • ・Some (2~3g) bonito flakes
    (ito kezuri)
  • ・Dashi for marinating
    600cc ichibandashi
    40cc light soy sauce
    50cc mirin
  • 20g coarse salt
    for boiling the komatsuna

Recipes

  • 1. Wash the komatsuna.Boil water with coarse salt (20g) and blanch the komatsuna from the bottom till it becomes tender for about 2 minutes. Then immerse them in cold water. Squeeze out the water well and cut into 3cm lengths.
  • 2. Take the stems off of the shiitake mushrooms. Wash their caps and cut them into 5mm widths.
  • 3. Take the stems off of the shimeji mushrooms. Wash and pick them apart.
  • 4. Boil both the mushrooms in 1L of hot water for 2~3 minutes. Strain them, then immerse them in cold water for about 5 minutes and squeeze out the water well from them.
  • 5. Put dashi for marinating in a pan and let it boil. Cool it down.
  • 6. Marinate the komatsuna and mushrooms one hour prior to serving.
  • 7. Place it on a plate and sprinkle on the bonito flakes.

Third generation owner of
Traditional Kyoto Cuisine
Seiwaso

Tetsuo TAKENAKA

<Profile>

Born in 1963 in Fushimi, Kyoto, Japan. Graduated from Doshisha University, he was trained at the traditional Japanese restaurant “Tsuruya” for three years. Then he took over his family’s restaurant “Seiwaso”. He also plays a lively part as a member of Japanese Culinary Academy (Nonprofit organization), disseminating information about washoku in the US, Spain, France, Italy, Vietnam and so on. In addition, he is dedicated to shokuiku, food education for members of society, including children centering on the umami taste.

<Store information>

Traditional Kyoto Cuisine Seiwaso
The name Fushimi derives from a word meaning “abundant water,” and the area is blessed with sake breweries. Seiwaso started the business in Fushimi, and it celebrates its 61st anniversary this year. Their Kyoto cuisines are full of seasonal ingredients and umami-rich dashi. Customers can enjoy their delicious dishes in a traditional sukiya style of building. The chef sources traditional Kyoto vegetables from neighboring farms and obtains the finest seafood and other fresh ingredients both locally and from all over Japan.