We will continue to tell you about the final day of the intensive cooking class and advanced class.In charge of morning afternoon and Hiroko Shimada.It was the last day really quickly.
The 9th menu consists of 5 items: colorful bean rice, steamed turnip, plum-flavored car fu and lotus root, boiled namasu, and carp.
Koikoku makes one large pot with everyone.In the morning, the staff went to Kuromon Market to pick up the carp.
A large plastic bag contains water and air.10kg
I'm going to have you whisper the burdock.
Divide the burdock root into two large pressure cookers and start steaming.
While steaming, Mr. Shimada talked about koikoku, and koi appeared.Put it in the sink and wash the carp quickly.
The carp was taken out of the bag and jumped, but when Mr. Shimada called out to him and held it quietly, it calmed down in an instant.
"If you handle it in a state of high spirits, the carp will also sense it." I was.Stun the carp and remove the bitter balls.After steaming, the burdock root is placed in a pot, and the bancha tea leaves wrapped in bleach and water are added, and pressure is applied to cook the burdock root.
When the rice was cooked, it was steamed to release the steam, and everyone opened the lid. (The white one on the right is bleached rice with used tea leaves.)
Loosen the meat of the carp, soften the Hatcho miso with water, and add it to the pot.
And finish it by fire again.It seems that everyone was able to eat him while realizing the “life” that was filling their hearts and minds. (Continued in Part XNUMX...)
