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Chef Seiji Yamamoto of RyuGin – Tokyo, Japan
Chef Seiji Yamamoto
RyuGin
Side Roppongi Bldg.
1F, 7-17-24 Roppongi
Minato, Tokyo
+81 (0)3 3423-8006
www.nihonryori-ryugin.com
+ Click images to enlarge
Chateau RyuGin

Chateau RyuGin
Chef Seiji Yamamoto of RyuGin – Tokyo, Japan
Adapted by StarChefs.com
Yield: 6 Servings

 

INGREDIENTS
Clam-Beet Soup:
2 medium potatoes, par-cooked, peeled and diced
Walnut oil
Walnut wood chips
700 grams clams
1 sheet kombu
1 liter water
500 milliliters sake
½ red beet, peeled and steamed
Salt
Soy sauce

Burdock Root:
1 burdock root, cut into 6 x 2-centimeter pieces and turned (in the shape of a cork)
Dashi
1-inch piece ginger, chopped
20 milliliters Port wine
10 grams Tasmanian berries

To Assemble and Serve:
30 grams sea urchin
3 Szechwan leaves
Edible flowers
Chives

METHOD
For the Clam-Beet Soup:
Fry the potatoes in the walnut oil at 180°F; then smoke with the walnut chips in a smoker. Put the clams and kombu in a pot with the water and sake and bring to a simmer. When the clams open, take them out of the pot, separate the meat from the shell and retain the clam liquid in the pot. Puree the beet with the smoked potatoes, clams, and clam cooking juice to form a soup. Season with salt and soy sauce.

For the Burdock Root:
With a red-hot iron, mark the burdock root with a logo, then cook in the dashi with the ginger. Dip one end of the burdock root in the Port and Tasmanian berries to color it as if it were the bottle-side of a wine cork. Set aside.

To Assemble and Serve:
Pour the clam-beet xoup into an empty wine bottle, close the bottle with a cork and place your label on the bottle. Place one branded, Port-dipped burdock root in a martini glass and surround it with sea urchin, Szechuan leaves, edible flowers, and chives. At the table, uncork the wine bottle and pour the soup over the garnished martini glass.



 

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