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

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.

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

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

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

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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