I found some matsutake I would like to use this New Years. I'd like to make something that would highlight the mushrooms. Any ideas?
Matsutake Uses for Osechi Dishes
Started by
Kataoka
, Dec 27 2012 11:23 PM
1 reply to this topic
#2
Baselerd
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- participating member
- 327 posts
Posted 28 December 2012 - 08:33 AM
The Modernist Cuisine has a simple plate I've always wanted to make - I've never been able to get my hands on the ingredients though :(
It essentially has you clean a fresh sea cucumber, then brush it (along with the mushrooms, shisito peppers) with oil, sprinkle with Sansho pepper and grill it over white hot bincho-tan charcoals. It is plated with a light seasoning of salt and yuzu juice. Sounds amazing....
It essentially has you clean a fresh sea cucumber, then brush it (along with the mushrooms, shisito peppers) with oil, sprinkle with Sansho pepper and grill it over white hot bincho-tan charcoals. It is plated with a light seasoning of salt and yuzu juice. Sounds amazing....
