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| We handle a variety of foods at Harnet Corporation. Here we introduce a few dishes you can try with our foods. |
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 The Chef |
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| Hisao Nishimura |
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| Profile: |
| 1954 |
Born in Nagano |
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After training at hotels and restaurants in Matsumoto and restaurants in Tokyo, he went to France and worked at a restaurant for a year. |
| 1980 |
Employed as a chef for seven years, from the age of 26 |
| 1987 |
Opened HACHISCH in Yamashitacho, Yokohama in October |
| 1995 |
Opened Du Vin HACHISCH in Nishi-azabu on December 16 |
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At present he manages the Nishi-azabu restaurant. |
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| Du Vin HACHISCH |
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| Instant Smoked Crab & Sour Cream |
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| Ingredients |
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4-6 oysters |
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A little sugar |
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About a fist full of smoke chips (hickory wood, etc) |
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Sour cream:
100cc fresh cream
10cc lemon juice10cc lemon juice
1 tbsp horse radish
Some chives |
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| click to enlarge » |
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Directions
| 1） |
Wash the oysters in slightly salty water, sprinkle sugar and leave for about 30 minutes. |
| 2） |
Make the sour cream by mixing its ingredients well. |
| 3） |
Spread the hickory chips in a frying pan, place a grill over them and light directly to make smoke. |
| 4） |
When smoke begins to rise, put the oysters on and smoke for about 30 seconds. |
| 5） |
Once the oysters have been smoked, arrange them on a chilled plate and put some sour cream in the center. Finished! |
Chef’s comments
Also delicious when boiled in a light soup base with soy sauce and finished with whipped fresh cream, accenting the smoky smell and making it more savory (cornstarch may be used as a thickener instead of cream). This dish also has a nice fragrance when sprinkled with lemon, lime or chives.
Also note that since smoking has anti-bacterial effects, this dish should be kept in the refrigerator. |
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| A Western Style Oyster Chawanmushi (savory steamed egg custard) |
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| Ingredients (serving of four) |
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Custard:
1 whole egg
1 egg yolk
100cc fresh cream
100cc milk
60-80g shelled oysters |
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Main ingredients:
8 oysters (two per person)
In addition, if you like, crab meat, milt, shrimp, sea urchin and/or gingko nuts etc. (cut into bite sized pieces) |
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Other ingredients:
A little light soup base with soy sauce, and (if you have it) arrowroot starch or cornstarch |
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| click to enlarge » |
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Directions
| 1） |
Custard: Put the custard ingredients into a mixer, blend lightly and pour into cups. |
| 2） |
Add one lightly boiled oyster along with any other fillers you would like. |
| 3） |
Place in a double boiler for about 20 minutes at 180 degrees (a steam cooker or oven may also be used). |
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After double-boiling, (if you have it) place mixed corn starch or arrowroot starch, a dash of soup base with soy sauce and some lightly boiled oysters on top. Finished! |
Chef’s comments
This may also be made with a so-called “Japanese style” chawanmushi custard (blend one whole egg with 180 cc of Japanese soup base and oysters). |
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| Arugula Espuma and Transparent Tomato Jelly Sauce |
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| Ingredients (serving of four) |
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16 oysters |
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Esupuma: |
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Tomato Jelly:
3 delicious tomatos
4 basil leaves
Some salt
Some gelatin
A little green laver
Several dashes of jalapeno or green tabasco
A little paprika
A little thinly sliced red onion |
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One bundle (about 100g) arugula leaves
200cc water
Some salt |
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| click to enlarge » |
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Directions
| 1） |
Espuma: Put the arugula, water and salt in a mixer and blend, then strain and add gelatin, and put the bottle of a CO2 cream whipper. |
| 2） |
Separate the oysters and shells, lightly boil the oyster meat (raw is also fine, but lightly boiling will remove sea salt from overly salty oysters), place on the shell and chill. |
| 3） |
Spray espuma on the oyster shells, and put the lightly boiled oysters on top. |
| 4） |
Tomato jelly: Blend the tomato, basil and salt, put them in a pot, and leave for at least one hour to one night. To separate, place bleached cotton cloth under a net and gently pour. A clear juice will slowly drip out.
Check the saltiness, add gelatin until it becomes a little stiff, and refrigerate. |
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Add a little green laver and jalapeno to the jelly, and cover with the jelly. |
| 6） |
As decoration, scatter paprika and thinly cut red onion on top. |
Chef’s comments
This is a dish with an Italian touch. The sour taste of the tomato with the scent of seawater of the green laver is refreshing. |
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| Oysters Boiled in Cream Sauce |
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| Ingredients (serving of four) |
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Sauce:
300cc white wine
30g shallots
100g oysters
A little thyme
A little tarragon |
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Hollandaise:
One tablespoon wine vinegar, boiled down
3 whipped egg yolks
300g melted butter |
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Main ingredients:
16 oysters
Some mushrooms
Some spinach |
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Mushroom Sauce:
1/4 onion
200g mushrooms |
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| click to enlarge » |
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Directions
| 1） |
Sauce: Blend the white wine, shallots and oyster, add herbs such as thyme and tarragon, simmer for about 30 minutes, and strain. |
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Mushroom sauce: Sauté the onions and mushrooms in butter, simmer in bouillon, blend and strain. |
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Hollandaise sauce: Mix the wine vinegar, whipped egg yolks and melted butter with a whisk. |
| 4） |
Add the sauce to the mushroom sauce (1 and 2 above), and boil down a little. |
| 5） |
Add about 1 tablespoon of hollandaise sauce (3 above) to adjust the taste. |
| 6） |
Heap lightly boiled oysters and sautéed spinach etc. on a dish and lightly gratiné. |
Chef’s comments
This dish is like an oyster and mushroom cream stew. It may be baked into a pie with somewhat rich sauce. |
