| １ |
Shell the peas, boil and strain them. |
| ２ |
Combine the ingredients in (A), add 70g of
the arrowroot starch and mix well. Strain
the mixture. |
| ３ |
Heat (2) in a pan while continually stirring
using a wooden spatula. When the mixture
thickens, add (1) and continue stirring,
being careful not to leave any lumps, until
the 600cc of stock boils down to 400cc. Pour
the mixture into a tin cast and cool until
it sets. |
| ４ |
Boil the bamboo shoot and cook in seasoned
stock. Also, boil the rape blossoms, bracken
and carrot, and then soak them in seasoned
stock. |
| ５ |
To make the sea urchin sauce, strain the
sea urchin roe. Thicken the seasoned stock
with the arrowroot starch dissolved in water.
Add the sea urchin roe and fresh cream to
the thickened seasoned stock. Bring the mixture
to a boil and then, soak the pan in ice cold
water to cool the mixture. |
| ６ |
Combine the 80cc of stock, 10cc of mirin
and 10cc of light-colored soy sauce in a
pan, and bring to a boil. Allow it to cool. |
| ７ |
Remove (3) from the tin cast and place in
serving dishes. Add (4), pour (5) around
the tofu and pour (6) over the tofu. Add
a small amount of Japanese horseradish on
the side to serve. |
