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Chef’s RECIPE@ホーム

Oyster cabbage roll with cream soup and baguette

Fish Filet

Main

Wine

Richly flavorful oysters snugly rolled in cabbage leaves. Cream soup and baguette complete the picture.

Processed seafood used

三陸産　冷凍剥き牡蠣30ｇUP　1ｋｇ

株式会社石巻フーズ（宮城県）

詳しくはこちら

Processed seafood used

Rekura, Ltd.

Rekura is a popular food truck company. Its fleet of vehicles operate primarily in the Marunouchi area and other parts of Tokyo, offering a range of menu items. Rekura also produced the food truck space “Ff,” which opened in January 2021.

Servings
1
Cooking time
20 minutes
Total servings
1
Cooking time
20 minutes

Ingredients

Frozen oysters
3
Cabbage, boiled
3 leaves
Shiso
3 leaves
Flour
8 g
Milk
50 ml
Cabbage roll soup
50 ml
Butter
8 g
Salt
2 g
Pepper
1 g

Directions

  1. Boil the cabbage.
  2. Shave off the outer parts of the core on the cabbage leaves, to make them lie flat.
  3. Lay the shiso leaves on the cabbage leaves, and then roll the oysters up in the cabbage.
  4. Put the cabbage rolls in a saucepan, fill the saucepan with enough water to submerge the rolls completely, and then simmer.
  5. In a separate saucepan, toast the flour.
  6. When all the moisture has evaporated, add the butter.
  7. Add the milk along with the soup that the cabbage rolls were simmered in, and then salt to taste.
  8. When the sauce is ready, pour it into a bowl and arrange the cabbage rolls on top.
  9. Sprinkle with white sesame seeds and serve.

Remarks

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