Instagram : @tsuzurisa
Click here to subscribe to the channel :
https://www.youtube.com/channel/UC972J5cMLSPm7umsQFlemWw/featured
– about Tsuzurisa –
Hi there! My name is Risa I’m Japanese mom based in Paris!
I used to work for a cosmetic company and former cooking teacher.
On my channel you’ll see videos about cooking, fashion, beauty, vlogs and etc.
Thanks for stopping by and I hope you enjoy!
＜Recipes serves 4 ＞
●Sea bream, watercress and kombu salad
①Fillet sea bream like sashimi.
②Slice 1 turnip with a slicer and marinate with salt for 10 minutes. Rinse the salt with water and wipe off the liquid.
③Cut the watercress into 5mm width.
④Put ①～③ in a bowl and toss with shio kombu, white sesame oil, lemon juice, and salt if needed.
⑤Put on a plate and add white sesame.
●Shrimp bowl, Jerusalem artichoke, Japanese radish with yuzu
①Cut 8cm Japanese radish into ２cm width and boil with rice water (water left over from washing rice) until soft.
②Peel Jerusalem artichoke and cut them into 1 bite size.
③Cook shrimp balls. Cut 200g shrimps until it becomes paste. Put in a bowl with 1/2egg white, salt, ginger juice, 1/2 teaspoon of cooking wine and make them into balls.
④Boil 1.2L of dashi broth, soy sauce, cooking wine and salt and add ①～③ and boil for 5minutes.
⑤Put in a plate and sprinkle some yuzu peel.
●Duck hot pot
①Make 5mm width cut on the skin side of 2 duck breast. Pan fry the skin side until golden.
Slice them into bite-sized pieces.
②Remove the stem from 12 Shiitakes. Slice 2 leeks. Cut water cress into bite-sized pieces.
③Boil 1.6L of dashi broth, 200ml of cooking wine, 150ml of soy sauce, 60ml of sweet cooking wine, 30ml of sugar and put ① and ②.
④Put in a bowl and eat with yuzu pepper.
⑤I recommend to make soba with the leftover soup!
source
