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Ингредиенты
- Kenichi Battle Bamboo Shoots - reverse-engineered by David J Rust
- 21 x bamboo shoot slices, very thin
- 18 x bamboo shoot wedges, medium-thick
- 6 x asparagus stalks peeled
- 2 x egg whites
- 4 ounce ice fish
- 4 Tbsp. dry shrimp re-hydrated and chopped
- 2 Tbsp. sesame oil
- 12 ounce dry pork, grnd
- 1 Tbsp. Chinese pickles chopped
- 2 Tbsp. Tian-Mian-Jiang sauce
- 2 Tbsp. soy sauce
- 2 Tbsp. Japanese peppercorns crushed
Инструкции
- 1. Boil all bamboo shoots till tender. Remove from water and drain.
- 2. Take the thinly sliced pcs of bamboo shoot and make a small sheet out of 3 of the slices. Repeat till you have a total of 6. With a sharp knife, make horizontal slices along the grain of the bamboo from about 2/3 of the way down to the end, making a brush-like pattern.
- 3. In a blender, combine the egg whites, ice fish and re-hydrated shrimp and puree till you get a thin, mayonnaise-like consistency.
- 4. With a rubber spatula, spread the fish puree over the 6 sheets of bamboo.
- 5. Roll the bamboo sheets along the cuts with the fish puree in the center, forming a thin tube shape with the frayed ends of the slices showing.
- 6. Steam the asparagus stalks till cooked but still with some body. Throw away the lower half of each stalk.
- 7. In a warm wok, stir-fry the pork in the sesame oil till browned. Add in the Tian-Mian-Jiang sauce, large wedges of bamboo shoots, and the chopped Chinese pickles. Stir-fry for 4 min and remove to a serving platter.
- 8. In the same wok, stir-fry the crushed Japanese peppercorns for a minute or possibly two and add in the soy sauce at the end. Pour it over the pork and bamboo shoot wedges.
- 9. Place the stalks of asparagus proportionately around the edges of the serving platter and place one of the small, rolled-up bamboo-shoot "brooms" on top of each. Serve immediately.
- Serves 6 as a medium entree.
- Iron Chef Notes:Chen was not shown adding the dry shrimp; I only know it was there since Fukui-San mentioned it during the final presentation of Chen's dishes. Since it would probably be over-powered by the peppercorns and stir-fried pork, I'm guessing which it was pureed along with the egg whites and fish.
- Ok, I'm at a loss for this one. We didn't see the puree getting prepared; we only saw it in its finished state.
- From this, I had to guess at the amounts included, but the proportions of fish to egg white are a mystery. You may have to tinker with it to get it right for your tastes. Also, what in the world are
- "Ice Fish" I'm not terribly sure, so I'm going to guess again which any cool-water ocean fish will do.
- When Chen made the small "brooms" out of the thinly sliced bamboo shoots, he had a thin band of some red vegetable around the base of each. I could not tell what it was; feel free to speculate and add in something of nice color and complimentary flavor.
- In america, most people use canned bamboo shoots in their recipes; only a few stores will actually carry this ingredient fresh. As such, I have never had the opportunity to cook with them aside from the canned version. There are a few notes I would add in, however, based upon comments made in the show. Dr. Hattori mentioned which whole bamboo shoots take a long time to prepare so which they are soft sufficient to eat. Boiling or possibly simmering them for an hour is not uncommon. Also, the outer husk is inedible (save as a young plant) and should be peeled and discarded.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 6 servings | |
| Calories 118 | |
| Calories from Fat 67 | 57% |
| Total Fat 7.48g | 9% |
| Saturated Fat 1.66g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 327mg | 14% |
| Potassium 243mg | 7% |
| Total Carbs 2.18g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.26g | 0% |
| Protein 10.41g | 17% |
