2019.05.27

Salad of White Asparagus and Rice Noodle│ Restaurant MOTOI│ Foodion Recommended Foodion Cooking Videos

Salad of White Asparagus and Rice Noodle

Vol.1: Prep Work

Maeda:
I can use the white asparagus peel to make a good stock, so I don’t throw it away.

I parboil the asparagus together with the peel. The peel has a stronger aroma, so if I do this, the guest can taste a stronger essence of white asparagus while eating.

This white asparagus is a fresh ingredient sourced directly from France, but I also think it is delicious cooked like this and then chilled, rather than sautéed.

I parboil it to a certain point and then cool it. By cooling it together with its own stock, the savory flavor that came from boiling the peel will return to the white asparagus.

Q:
How do you come up with your ideas for this kind of cooking?

Maeda:
I think about cooking constantly. I see dishes at other restaurants, and especially on Cookpad. Though they are amateurs, it doesn’t matter. I even watch the cooking show Kyou no Ryouri.

There are cooking hints in all kinds of unexpected places, and there are also my discoveries. I am offering Motoi cuisine by opening doors and absorbing information without having strange hang-ups, and using my own style of trial and error.

By the way, this white asparagus and rice noodle dish is completely different in the end, but I got a hint from Chef Furuta of Kaikatei in Gifu, who has a dish using caviar and rice noodles.

Vol. 2: Prep Work Part 2

Maeda:
I use the top parts of the chilled white asparagus cut up, and puree the bottom parts.
The puree takes time, so I made this in advance, but I put the stock and the asparagus bottom parts in a blender, and add cream and a little salt to the finished puree, which is used as the sauce.

I cut the top parts. This way of cutting them is actually used in Chinese cuisine.
I take the slices and cut them even more finely, and then the prep work for the white asparagus is finished.

Next, I’ll boil the rice noodles.

Vol. 3: Finishing Touches and Plating

Maeda:
I cool the boiled rice noodles and drain them thoroughly.
The rice noodles are long, so I cut them, then adjust the seasoning with a bit of salt. I have four varieties of salt here; this one is from Great Britain.

I arrange it on top of the white asparagus puree, and finally place sea urchin and green onion sprouts on top, and it is finished.

 

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