Tsukasa’s Green Tea Puree
- Difficulty
- Total time
- 40 min
- Hands-on
- 40 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentfrying pan, pot, food processor, blender
Tastesweet, rich, comforting
Ingredients
- 300 g each boiled chickpeas
- 300 g canned white asparagus
- 1 onion
- 4 tbsp butter
- 3 tbsp gemaicha
- 3 tbsp sencha
- 150 g mushrooms
- 100 ml cream
- 100 ml green tea
- 1 tsp granulated consomme
Method
- 1
Dice the onion.
- 2
Cut the white asparagus into chunks about 5cm long.
- 3
Thinly slice the mushrooms.
- 4
Heat 1 tablespoon of butter in a frying pan, and then saute ¼ of the diced onion until it’s translucent. Add the boiled chickpeas and genmaicha and saute until soft, then remove from the heat and allow to cool. Once cooled, puree it in a food processor. Season to taste with salt and pepper.
- 5
In the same frying pan, repeat exactly what you just did for the chickpeas and genmaicha but instead with the white asparagus and sencha.
- 6
Lastly, the sauce. Heat the remaining butter in the frying pan and saute until tender the remainder of the onion along with the sliced mushrooms. Add the green tea and granulated consomme and let simmer on low heat for 7 minutes. Stir in the cream, pour it all into a food processor and blend until smooth. Season to taste with salt and pepper.
- 7
Take the purees and plate in a quenelle on a square plate. Pour the sauce around them, and you’re done!
Tips
- Note: A football-like shape is called a quenelle in French. Plating several of them forms into a pinwheel shape, making the finished dish look chic.