The Chief Rennais Julien Lemarié sublime the cereal in his “donburi”, Japanese steamed rice dishes accommodated from meat, fish or vegetables. He gives us some of his secrets, including those for his succulent rice with vanilla milk.
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No need for caviar or truffle to impress the gallery, sometimes just a small grain of rice. “The Japanese went master in the art of building their plates with one or two main products, but by going to the end of their revenues, noticing the leader Rennais Julien Lemarié. In the archipelago, there are establishments that do not do Whether bouballs, the Takoyaki, others who do only noodle broths … In France, the Ramens are already starting to have some success and I chose, to differentiate me, to attack me at Donburi. “
Donburi is a steamed rice dish, which can accommodate meat, fish or vegetables. Julien Lemarié made Imayoko’s flagship dish, the new address he created next to Ima, his starred restaurant, Boulevard de la Tour-d’Auvergne, in Rennes. He also honored it in a book cleverly mixing Japanese traditions and Breton terroir: Donburi (Editions Alain Ducasse, 2021), from which the three following recipes are drawn.
Seiche, Radis Daïkon, Sea lettuce
all the secret, Here is to snacker the cuttlefish, cook it very quickly, so that it keeps its foundant.
For 4 Donburi
Ingredients:
- 450 g japanese round rice
- 580 ml of water
- 1 Seiche of 700 g
- 4 cloves of garlic
- flat parsley
- lemon juice
- 30 g butter
- 1 Daikon radish
- 10 leaves of sea lettuce
- salt
Cook steamed rice. Keep it warm.
Empty the cuttlefish, remove the bone, skin, rinse and dry. Prepare the elements of the persillar, chop the parsley and garlic. To book. Grate the radish Daïkon. To book. Scratch with knife outside the cuttlefish. Snacker the cuttlefish very quickly to the pan or plancha. Cut in strips. In the same pan or plancha, color butter garlic, add parsley and deglaze with lemon.
Out of the heat, on a grid, garnish the cuttlerest cutters of radish Daïkon. Napper of persillary. Gently pass the leaves of sea lettuce to the pan.
For dressage, arrange rice, place the cuttlebands on top. Add sea lettuce chips around.
sukiyaki beef wagyu, cabbage
The Sukiyaki usually consists of a broth in which vegetables and meat is soaked. Here, the leader proposes a lighter declination.
For 4 Donburi
Ingredients:
- 450 g japanese round rice
- 580 g of water
- 1 big carrot
- 1 onion
- 1 pak-choco
- 1/4 Chinese cabbage
- 4 cups
- 400 g rumsteck wagyu party fat
- 1/2 cup or 125 g of water
- 3 c. s. soy sauce
- 2 c. s. mirin
- 1 c. sugar coffee
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