![]() ![]() When I closely examined that red miso shellfish broth, I was a little surprise that it called for a host of other ingredients –Ģ tablespoons olive oil (enough olive oil to sautee leek, carrots, fennel, shallots)ġ Japanese leek or medium leek (I would use a handful of scallions – japanese scallion is “naganegi” – BIG scallion)Ģ medium carrots, peeled and and rough choppedġ 1/2 c dry white wine – I would use pinot grigioĦ c lobster broth – I would use the Morimoto shrimp stockġ/2 cup gochujang salting saved red ocean perch and tilefish bones Preparing the shellfish stock base, this time using shrimp shells I would probably use the lobster heads/bodies (not tails) the next I get my hands on them morimoto lobster/shrimp stock, reduced, cooled, strained for the next day Having made this before for Morimoto’s Sauce Americaine, I sort of understood a part of that effort that would go into making this recipe. I did sort of expect to see the lobster (or shrimp shell) stock for this dish, since I first saw this made during the premiere season of Iron Chef America. Oops – and I did forget the extra scallions/naganegi Shallots for the actual broth slicing up the shallots the fennel for the broth “rough” dice of the fennel carrots for the broth rolling cut carrots 1/2 c of tomato paste for the broth. Seafood – and in my case, I was going to use 1 lb tilefish steak (taken off the bone) ![]() On the examination of the recipe, the dish called for:ġ c sake (in which to ‘poach’ the seafood) I’m virtually certain the liquid was the red miso shellfish broth. And so I found what I was looking for in Morimoto: The New Art Of Japanese Cooking – Morimoto Bouillabase (p. The offering was a simple looking dish of wreckfish, baby bok choy and red miso broth. In that contest, one of Iron Chef Morimoto’s dishes was a wreckfish in red miso broth housed in a tobanyaki dish. Previously, on –Ī few weekends ago, I happened to see a rebroadcast of the Iron Chef America “Battle Wreckfish”. ![]()
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