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 he
refined elegance with which Japanese dishes are prepared
has an importance on a par with that of their taste. In
no other country in the world are flavours so light and
harmonious, having been made according to the strictest
of rules and the simplest of ingredients. Japanese cuisine
is a mixture of history, religion, style, art and tradition.
The bowls are never filled and the food must be arranged
on the plates so as to creates some free spaces, like
a Zen painting.
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Mi Iro Gohan
3 colored rice
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450 g./1 lb. rice - 250 g./9 oz. stewed peas - 250 g./9 oz. minced beef - 3 tablespoons soy sauce - salt - 4 tablespoons sugar - 1 cup chicken stock - 4 tablespoons dry sherry - 5 eggs - 1 tablespoon oil.
Prepare some pilaf rice, by rinsing raw rice under running cold water to remove the starch until the water runs clear. Place rice in a casseruole dish with ½ liter of water and gently boil with a lid for 20' until the rice absorbs all the water. Turn off heat and leave with lid for 15'.
Place minced meat, soy sauce, sherry, stock, teaspoon of salt and 3 teaspoons of sugar in a casserole dish and cook over a medium heat until the meat has turned color. Continue for another 5' and keep warm. Beat the eggs with remaining sugar, salt and oil in a cup. Pour into a pan and cook, stirring until the eggs have "scrambled".
Serve the rice in individual serving bowls, cover with meat, eggs and peas arranged in three segments and separated by the whiteness of the rice on the bottom.
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Cuvé di Pinot
Santa Margherita
Dry white from white Pinot bianco and Pinot Grigio vines from the Veneto region. Fragrant bouquet that brings out green apple, lively, cool and dry taste.
Serve at:
8° - 10° C.
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