Jay's Recipes

2018.04.17

【Bamboo shoot risotto】Jay’s Hacco-licious Recipes vol.47

Jay Asanuma is a formally trained chef, certified holistic health coach, and runs an organic fermented foods business in New York. As a long time researcher of fermented (hacco) foods, Jay will share his delicious hacco recipes for you to try at home.


Bamboo shoot risotto

Bamboo shoot risotto

Ingredients:Bamboo shoot risotto

2 bowls rice
500cc Dashi
50g mascarpone cheese
10pcs Clam
1/2pc Bamboo shoot (cooked)
2pcs Asparagus
Mitsuba a few stems
Kinome (Sansho leaves or any herbs)
Salt for taste
Soy sauce for taste

mascarpone cheese
mascarpone cheese

Bamboo shoot
Bamboo shoot

Asparagus
Asparagus

Clam
Clam

Preparation:Bamboo shoot risotto

1. Soak clams in salted water for over night.
2. Heat up dashi and season with salt and soy sauce as clear soup.
3. Take clams out from the water, then put in boiling dashi and simmer until the shells open.
4. Take out clams form dashi, and cut bamboo shoot in appropriate size and cook in dashi about 3min.
5. Take bomboo shoot out from dashi, and add rice in dashi then cook for a while.(Necessary to stir well, during cooking rice,)
6. Add mascarpone then add asparagus, bamboo shoot and keep string.
7. At the last moment, add mitsuba and kinome and mix.
8. To serve, pour risotto on a bowl, and finish with clams, kinome on the top.

Bamboo shoot risotto:Jay’s note

When I was working in a french restaurant in New York, one of the chef was making risotto with mascarpone cheese. Actually, I’ve never use mascarpone for savory, so it sounds like little strange for making risotto, but after I tasted it, there is no doubt, this way was much better. It taste light and rich creamy flavor. This time I use spring veggies and seafood, you may change any other seasonal ingredients that you like.


Jay Asanuma

Jay Asanuma

Chef, certified holistic health coach, and researcher of health foods. He was selected as a chef for Honmura-an New York branch in 1987, the restaurant a three star recognition from the New York Times. Years later, in order to broaden culinary repertoire, he relocated to Paris also traveled over the world. He has made a cup of miso soup for the Dalai lama in foundation dinner in New York. His focus now lies in unique Japanese fermented foods which will be next "superfood". And as health coach, his knowledge covers a variety of health theories, such as macrobiotics, raw food, Ayurveda, fasting, and juicing etc.   blog:NY Holistic Style

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