Recipe Corner  Andrea L. Rademan  3/2003

Sushi Ko

Some desserts pack a powerful punch on the palette, ending the meal with a bang. At Sushi-Ko the finale offers closure to the meal enhancing the memory of each course.

According to Daisuke Utagawa, Creative Director of Sushi-Ko, the nation’s capital’s first sushi restaurant, the dessert course of an Omakase, or Japanese tasting menu, is not designed to steal the show, surpassing the previous courses. In Japanese cuisine each course has its own special place in the sequence of the meal and adds to the overall experience.

“When eating we utilize all of our five senses,” says Utagawa. “We experience the sound, shape and color, smell, texture and the taste of dessert at the close of our meal, so it should be a memorable experience that subtly reveals the combination of selected ingredients in their purest and best form.”

Consider Mustard Ice Cream with Tomato Jelly, a summer savory dessert at Sushi-Ko, made from ingredients more usually found at a summer picnic. Although we wouldn’t normally think of combining mustard and tomato with ice cream, when used together the cream, sweet and spice blend easily on the palette. This unique creation was designed by Utagawa, who is known for his innovative combinations at Sushi-Ko.

Another dessert savory, Azuki Bean and Banana Springroll with Ginger Ice Cream, is a delicate, crunchy springroll stuffed with bean and banana and served with ginger ice cream to refresh the palate.

Other unique dishes from Sushi-Ko’s dessert menu include: banana tempura with blackberry ice cream and chocolate sauce; azuki bean and banana springroll with ginger ice cream; plum wine compote with white fungus and nata de coco; cinnamon crepe with azuki bean cream and green tea anglaise; fresh figs with black sesame sauce; fresh berries with plum sabayon; house made blackberry, ginger, green tea, mustard, sesame and lavender ice creams; and house made sake, plum, blood orange and cranberry sorbet. Chef Utagawa supplied us with these recipes so you can try some of his wonderful desserts at home.

Sushi-Ko ‘s Mustard Ice Cream with Tomato Jelly

Ingredients:

• 6 Egg yolks
• 6 oz Sugar
• 1/2 qt Whole milk
• 3 T Whole grain Mustard
• 2 T Honey
• 1/2 qt Heavy cream

Directions:

• Mix egg & sugar till creamy.
• Heat milk to approx. 180 degrees, add to egg & sugar mixture and strain.
• Mix in mustard & honey.
• Cool down in bowl in ice bath.
• Churn.

Tomato Jelly

• Purée 1 tomato and remove skin and seeds.
• Heat with 1 teaspoon gelatin powder and water and chill to set.
• Chop gelatin and serve topped with ice cream.

Cinnamon Crepe with Azuki Bean and Green Tea Anglaise

Cinnamon Crepe

Ingredients:

• 1/4 c Flour
• 1/2 oz Sugar
• 1 T Butter
• 3/4 c Whole milk
• 2 Eggs
• 1/2 t Cinnamon powder

Directions:

• **Sift flour, sugar & cinnamon into bowl
• Add egg *
• Add milk* by thirds
• Add melted butter*
  (* Whisk in while adding)
• Strain
• Cook crepe in appropriate pan (use 3 oz of batter per crepe) cook until lightly brown

Azuki Bean Cream

Ingredients:

• 4 oz can sweet cooked azuki beans
• 1/4 qt heavy whipping cream

Directions:

• Whip together until thick (to the consistency of a thick whipped cream).

Green Tea Anglaise

Ingredients:

• 2 Egg yolks
• 3 T Sugar
• 3/4 c Whole milk
• 2 t Green Tea powder

Directions:

• *Whip egg & sugar
• Heat milk with green tea.
• Combine mixture and heat over medium heat stirring often, until creamy.
• Remove from heat & cool down in Ice bath.
• Spoon 2 Tablespoons of Azuki cream onto crepe, fold in quarters, put on plate & drizzle anglaise over crepe.

Nata de Coco with White Fungus and Plum

Ingredients:

• 1 pc Dried white fungus
• 6 oz Nata de coco
• 2 c Plum Wine
• 2 c Water
• 8 oz Sugar
• 2 t Lemon juice
• 1 t chopped green Shiso leaf

Directions:

• Soak white fungus in water till moistened.
• Peel pear & dice.
• Mix & heat wine, water, sugar & lemon juice in pan over medium heat, continue heating to bring mixture to slow boil.
• Remove from heat, combine ingredients & refrigerate 6 to 8 hours before serving.
• Serve in tall glass/or bowl, sprinkle with shiso.

Buttermilk Beignets with Café au Lait Crème Brûlée
Serves 6

Crème Brûlée:

Ingredients:

• 16 egg yolks
• 2/3 c. sugar
• 6 c. heavy cream
• 1 T. coffee extract

Directions:

• Bring cream and sugar to a boil.
• Temper (blend) in yolks and coffee extract.
• Place over double boiler and whisk for about 20 minutes or until thickened.  - Remove, strain, and pour into serving cups.
• Place in refrigerator until set.

Beignets:

Ingredients:

• 5 1/2 c. bread flour
• 1/2 t. baking soda
• 3/4 t. salt
• 2 T. fresh compressed yeast (or 1 T. dry yeast)
• 3/4 t. sugar
• 3/4 c. whole milk
• 1 1/2 c. buttermilk
• peanut oil for frying
• powdered sugar

Directions:

• Heat milk until small bubbles form.
• Remove from heat and temper in buttermilk.
• Add yeast and sugar.
• Pour mixture into mixing bowl.
• Add all dry ingredients and mix on low with dough hook until combined.
• Place dough in greased plastic container, covered, in a warm, dry place for 30 minutes.
• Turn dough onto a floured surface and form a ball.
• Roll out dough, then cut into 1 1/2-inch squares.
• Place beignets on greased parchment.
• Wrap with plastic wrap and store in refrigerator until ready to cook.
• Bring peanut oil to 375º
• Fry beignets until puffed and golden brown.
• Drain on paper towel and sprinkle with powdered sugar.
• Serve with crème brûlée.

Signature desserts by David Guas, executive pastry chef of TenPenh and DC Coast, are Warm Buttermilk Beignets with Cafe au Lait creme brulee, Lime Brulee Tart, Warm Bittersweet Chocolate cake with Cardamon ice-cream and Mandarin caramel.