Japanese spring cuisine prepared by a three-star Michelin chef.【ENG SUB】

Chef Murata, the owner of the three-star Michelin-starred Japanese restaurant Kikunoi in Kyoto, will introduce traditional methods of making bamboo shoots boiled in Tosa and beans and rice using spring ingredients.


■Boiled bamboo shoots in Tosa
Bamboo shoots (peeled) 400g
Dashi soup 240cc
Dark soy sauce 30cc
Mirin 30cc
Kezuribushi appropriate amount
Appropriate amount of buds

・How to make / points
Cut the bamboo shoots (boiled and peeled) into 1cm-thick slices near the base,
(If it is thick, cut it into a half-moon or ginkgo.) Make cuts on both sides.
Cut the tip into 4 to 6 equal parts and make a cut at the base.

Put the dashi stock, seasonings, and bamboo shoots in a pot and heat it.
Boil for 7-8 minutes.
When the broth is almost gone, remove the lid, add the dried bonito flakes, and shake the pot to cover the entire surface.
Serve in a bowl and top with tree buds.

Vessel: Twin fish celadon bowl, Ryusen kiln, Song Dynasty

■Bean rice
450g peas (weight per pod)
3 cups rice
3 cups pod soup
Liquor 15cc
1 teaspoon salt

(For pod soup stock)
2000cc of water
Kombu 5 cm square x 2 sheets

・How to make / points
Remove the peas from the pods and separate the beans and pods.
Lightly wash the pods, add water and kombu seaweed, bring to a boil, then reduce heat to low.
Boil it for 10 to 15 minutes and remove the pod soup stock and cool it.
Boil the beans in pod broth and sprinkle with salt that is about 1% of the weight of the beans.

Wash the rice, put it in a colander, cover it with a wet cloth and leave it for 30 minutes.
Put the washed rice, pod soup stock, sake, and salt in a pot, mix lightly and cook.
When the rice is cooked, add the boiled beans and steam for about 10 minutes.
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