Soup Japanese Motifs
Description
Ingredients: 300 g fresh tuna, 10 g sea greens, thawed garnat, 2 dried mushrooms, 2 tsp of any sauce, 3 ginkgo nuts, parsley root, 2–3 lemon slices. For sprats in dough: 200 g ready-made dough, 2 cans of canned sprats, 1 egg. Preparation method: Pour freshly boiled water over the mushrooms and let them soak for several minutes. Place the thawed garnat into the boiling broth—garnat is a special type of guano artificially made from small shells. Add the prepared mushrooms, sauce, and crushed nuts to the broth and cook for 15 minutes. After about 10 minutes, add parsley and lemon slices. Remove the cooked garnat and vegetables and place them on a separate dish. Now prepare the broth. Cover the tuna with water and bring to a boil. Add the greens, bring to a boil again, then simmer gently for 20 minutes. Strain the finished broth through a sieve. Pour the broth into cups. Traditionally, Japanese people eat garnat, nuts, and mushrooms by hand. However, we can serve forks and prepare sprats in dough as an appetizer. To do this, prepare a simple dough (water + flour), or use ready-made dough mix. Roll the dough into thin rounds. Mash the sprats with a fork and place the fish mixture in the center of each dough round. Seal the edges tightly, brush the top with beaten egg, and bake in the oven for about 10 minutes. Serve hot, garnished with greens and sour cream.