Can you reproduce the "Omarashi shrimp bisque" at home at Soup Stock Tokyo?

Provide a delicious soup that makes use of the taste of materials by spending time without using umami seasonings or preservativesSoup Stock Tokyo(Soup stock TOKYO) has expanded shops nationwide, but recipe collection "How to make Soup Stock Tokyo soup"It is said that the taste of the shop can be reproduced even at home, so I actually bought a book and made a popular menu" Omaru shrimp bisque "at the editorial department.

Amazon.co.jp: How to make Soup Stock Tokyo's Soup: Soup Stock Tokyo: Books
http://www.amazon.co.jp/dp/4163751807

This is "How to make soup at Soup Stock Tokyo". It is a recipe collection of a simple design of white background.


All 96 pages, the thickness is about this.


The table of contents looks like this. Chapter 1: Soup to eat ingredients, Chapter 2: Soup sticking to soup stock, Chapter 3: Soup to taste the gap, Chapter 4: Soup to taste the food culture of the world, Chapter 5: Soup body body, Chapter 6: Soup body body Chapter 6: Soup born from the story, Chapter 7: Soup Stock Tokyo 's curry, Chapter 8: Soup Stock Tokyo dessert, it was divided into 8 chapters. Others, commentaries on seasonings and cooking utensils, seasonal varieties are also included.


Under the table of contents, the notation rule is written, "If you like" if you like "," boiled water is out of quantity "," For water, milk, bouillon etc, depending on temperature and evaporation amount As it changes, I've written the amount of space that I gave you a width. "There was even a fine detail written down. Depending on the recipe collection, food that was not included in the material list suddenly appeared in the middle of the process and rushed to run to buy, so it is quite impressive even for beginners.


For "soup to eat ingredients", simple recipes using Anno potato, corn, pumpkin, etc. are on it.


Procedure is easy to understand as it is explained with photos.


"Soup sticking to soup stock" is a chicken stock · dried scallop, · a basic sushi such as kelp soup, and 5 types of recipes using that soup.


I explained carefully to details, such as cutting method and frying time, timing of heating, adjustment of fire suppression, etc. There is a difference depending on recipe collection as well, and there are also books that are confused as "I do not know when to drop from the fire at which timing!", So it is a very easy to understand class as a recipe.


"Soup which makes delicious time gap" opens the way to make "Tokyo Borscht" in popular menu.


"Soup that tastes the world's food culture" includes Spanish aho spoofs ... ...


Turkish red lentil soup.


"Soup that survives the body" is a menu that looks good on the body such as soy milk potage, Japanese gourd soup with 7 kinds of vegetables with ginger, and Yawadori porridge.


"Soup born from the story" also includes "Rouge's message"Yumin soup" which imaged "Soup of Vinni", "Soup of Van Gogh", a somewhat unusual name soup.


"Curry of Soup Stock Tokyo" not only soup but also how to make curry.


There was also a chapter called "Soup Stock Tokyo's dessert" that explains the recipe of sweetness.


So, this time we will try to reproduce the popular menu "Omaru shrimp bisque" from "Chapter 3: Troubled Soup". By arranging the necessary materials, you can see that there are quite a lot of things like this.


Because the head of the omal shrimp necessary to take out a soup stock was not sold at a nearby fish store, I asked a fish shop inside a department store to order frozen items. Price is 380 yen and tax is 480 yen.


The bisque of shrimp prawns is divided into two steps: a step of making a soup called "ju" and a step of actually making a soup. So, first, from how to pick out soup stock. I will make onions, celery and carrots as rough dust.


Next is the processing of shrimp prawns.


I cut it approximately 3 cm square. Prawns of Omaru shrimp are easy to cut as they cut from the inside.


Warm up a piece of garlic crushed with a frying pan with a salad oil, and throw the head of the shrimp with shrimp when the scent comes up.


Leave it untouched for a while, start mixing when it gets stuck to the jiwiwa and frying pan.


Prawns are ohmara shrimps that looks dark, but turning red makes me color change. A good smell of garlic and prawn spreads.


Once the omal shrimp fires, put the salad oil again.


Put only the carrot first.


After a while the surface of the carrot became transparent.


At this time I will put the remaining flavored vegetables, celery and onion in a pan in a pan.


Fry it well ......


I will remove the scorching attached to the pan and pot. It is said that this will become a taste later.


After adding brandy, add tomato paste · dice tomato · tarragon · white pepper · parsley · water.


This will boil for about 15 minutes.


When finished boiling, I will squeeze the soup with a squeezer. This time I purchased 150 × 140 mm size at about 2000 yen.


Pour dashi soup "Ju" into the strainer.


I will push the force with the guts with wooden doors etc.


The ju which was taken from the material of the pot was 150 cc.


This is not the end but put the ingredients in the strainer back to the frying pan and add about 350 cc of hot water this time.


Put the boiled one back in the strainer ... ...


Feeling that it is possible to get more than No. 2 for the first day.


We got 300 cc soup in all.


It is like this when the 1st and 2nd dashi are combined. In the next step, we will use 260 cc of this.


When I tried tasting in the state as it is tried, the richness of shrimp prawns is felt as it was felt asseri, it is a finish that seems to be exceptionally high quality that it is impossible to make it at home. Because the salt was not put, the flavor of the material was felt direct.


And then the next step is to make soup at last. I will chopped onions, carrots and celery. When making ju, it was rough, but since it is chopped this time, I make it a bit finer.


Also put minced garlic cloves into the hot pot with butter.


Fry jiwiwa and garlic with low heat, and put the carrot when scent comes up.


And if the carrots pass, add celery and onion.


At first the vegetables are shakijaki


It turns orange seemingly discolored, and stirs until onion becomes transparent. There are a couple of recipes in the collection, but because the firepower is different, it has been frying for about 15 minutes with a low heat, although the color changes so far.


Add red wine and make it high heat so that alcohol will evaporate.


And put tomato paste.


Add Laurie · Omar shrimp juice · water ... ...


I will make it high heat until it boils.


Aku comes out, so do not forget to pick it up.


After boiling, return to low heat for about 15 to 20 minutes.


While stewing together, put together milk, cream, honey used for finishing.


If you can boil soup firmly, smell it with brandy.


Add milk, cream, honey.



Finally taste with salt · white pepper ... ...


Completion


This time I bought it beforeSoup exclusive wrappingI will put soup in it.


Soup exclusive wrapper2570 yen including taxSo, when you take it to a shop, soup will be deducted 20 yen, so if you ask a clerk to wash it after meals, it is convenient something if you go to the store often.


At the same time I tried to bake baguettes.


Topping soup with black pepper.


Omaru shrimp and complicated good smell mixed with various materials spread to the room. Though it was shooting, it took 3 hours since we started making it at this point, so it's going to be quite delicious with the addition of spice, which is hungry.


When I try to eat it, the scent of omal shrimp and rich flavor and herbs and flavored vegetables are mixed to create a complicated umami, while making milk & fresh cream gentle taste, with a black pepper sprinkled last The taste is tight and it is tasty anyhow. It was a level to remember even by being touched with being able to make full-fledged soup so far at home so I thought that "I tasted the material"!


I will soak the burnt baguette in the soup.


Fragrantly baked baguettes can not be fitted, but with a simple combination of soup and bread, it can be eaten as a fine dinner.


I thought that it was delicious enough to say "I am a huge success!" I thought that the freshly made fruit that I made at home was different, but I thought that the bisque of shrimp prawn should be made from one by myselfRakuten Ichiba Soup Stock Tokyo official shopYou can purchase at. The price is 180 g and 494 yen including tax,frozenis.


This is completed in just 5 minutes.


Just pour into the dish, easy cooking.


When you eat, what is it, richness is completely different. The handmade bisque also felt the richness of shrimp prawns firmly, but this was even more rich, or the soup 's thickening and colors were also different first. I do not know why the omal shrimp being used is frozen, whether the amount to make is different, whether the time and labor required is different or the time is wrong, but I do not know the reason, "Even if I make it according to the same material / procedure, I can not make soup of it. "


That is why Soup Stock Tokyo 's power has been shown in a variety of ways, but it is very easy to create as a recipe collection, it is easy to make, it is quite excellent, takes advantage of the taste of the house at home though it takes time It made it possible to make delicious soup, it became a book which can be enjoyed even by a beginner or a cook lover. In addition, the price at Amazon is 1512 yen including tax.

Amazon.co.jp: How to make Soup Stock Tokyo's Soup: Soup Stock Tokyo: Books