2016.1.30.Sat
【2016春夏メニュー#5 鯛茶漬け】
お料理・ケーキ
皆様こんにちは、キュイジニエの毎田です。
本日は締めの一品として嬉しい「鯛茶漬け」についてご紹介します。
新鮮な鯛と共に炊いた鯛めしに、特製の出汁を掛けて召し上がって頂きます。
この出汁にも鯛の風味を加える為、鯛のあらをカリカリに焼き上げ昆布出汁で静かに味を出していきます。
出汁を各席で注ぐ“チューリンサービス”で温かさをキープします。
さらにネギとほんのりと香る生姜を混ぜ込み、どこかホッコリとさせてくれます。
コースの締めとして、全てのゲストにお喜び頂ける一品です！
Hello, everyone!
Today I’m going to introduce you about “Ochazuke of sea breams”.
This rice is cooked with minced sea breams and added special dashi.
We are making this dashi by ourselves and use sea bream’s offal and konbus for making this soup stock more flavor.
And the service staff does tureen service, which is that service staff pours dashi into the pot in front of guests, for making these chazuke keep hot.
The green onion and ginger make difference of tastes.
You would please all of your guests.
Thank you.
Hello, everyone!
Today I’m going to introduce you about “Ochazuke of sea breams”.
This rice is cooked with minced sea breams and added special dashi.
We are making this dashi by ourselves and use sea bream’s offal and konbus for making this soup stock more flavor.
And the service staff does tureen service, which is that service staff pours dashi into the pot in front of guests, for making these chazuke keep hot.
The green onion and ginger make difference of tastes.
You would please all of your guests.
Thank you. Keyword:
PREV
