Recipes
Thornback ray soup, 2
- 1 thornback ray’s wing (serves 2 people)
- Fresh broad bean
- Baby carrots
- Spinach
- Frying oil
- 2 tablespoons of soy
- 2 tablespoons of sake (alternatively mirin)
- Tempura flour
- Salt to the taste
- 1 lemon (or lime)
- Spring onion to the taste
- Shichimi Togarashi to the taste
- Shimeji mushroom (or shiitaki)
- Dashi (1L water, 10g kombu, 30g bonito flakes (katsuobushi))
Start by preparing the Dashi (broth). Heat the water with the kombu until 75º/80º, turn off, add small pieces of bonito (katsuobushi), let it rest for about 45 minutes and pass it through the strainer lined with kitchen paper to filter.
Cook the carrots during, approximately, 4 minutes and the broad beans for 7 minutes, just the enough time for them to still have a certain texture, then, stop the cooking in water with ice and remove the film from the broad beans.
Now, if possible, remove the thornback ray’s cartilage and cut it in thin strips (3/4 cm), season with salt and shishimi and bread it with tempura flour. Cut the spring onion, wash it in a loto f water, strain and set it aside. Heat 440 ml of dashi with soy, sake, salt to the taste and cook the mushrooms in this broth.
Heat a frying pan with oil until it reaches a maxium of 180º, prepare the tempura mixture using flour and cold water until you have a consistency somewhere between liquid and thick, dip the breaded thornback ray and fry it until you have a slightly golden colou rand a crispy texture.
Finally, sauté the vegetables and the spinach slightly, display them on the plate and cut the lemon into thin slices. Serve the thornback ray on top of the vegetables, pour the mushroms broth, add two lemon slices in each plate and spring onion on top to decorate.
Start by preparing the Dashi (broth). Heat the water with the kombu until 75º/80º, turn off, add small pieces of bonito (katsuobushi), let it rest for about 45 minutes and pass it through the strainer lined with kitchen paper to filter.
Cook the carrots during, approximately, 4 minutes and the broad beans for 7 minutes, just the enough time for them to still have a certain texture, then, stop the cooking in water with ice and remove the film from the broad beans.
Now, if possible, remove the thornback ray’s cartilage and cut it in thin strips (3/4 cm), season with salt and shishimi and bread it with tempura flour. Cut the spring onion, wash it in a loto f water, strain and set it aside. Heat 440 ml of dashi with soy, sake, salt to the taste and cook the mushrooms in this broth.
Heat a frying pan with oil until it reaches a maxium of 180º, prepare the tempura mixture using flour and cold water until you have a consistency somewhere between liquid and thick, dip the breaded thornback ray and fry it until you have a slightly golden colou rand a crispy texture.
Finally, sauté the vegetables and the spinach slightly, display them on the plate and cut the lemon into thin slices. Serve the thornback ray on top of the vegetables, pour the mushroms broth, add two lemon slices in each plate and spring onion on top to decorate.