ANDHere are two “creative and multi-ethnic” recipes from Piccolo Ronin, the “easy” Milanese restaurant created for sharing and tasting Japanese street food dishes: bao and saudo, handrolls, gyoza, okonomiyaki. A light and tasty cuisine.
RONIN 浪人
Via Vittorio Alfieri, 17, 20154 Milan MI
Tel.: 02 8936 7101
Prawn toast, spicy mayonnaise, chard and sesame
Ingredients:
Bread in a tray
Red prawns
Lime
Kewpie Japanese Mayonnaise
Chard
Salt oil
Sunflower seed oil for frying
Black and white sesame
Shrimp toast, spicy mayonnaise, chard and sesame from Piccolo Ronin
For the prawn toast
white bread loaf 100 g (2 slices)
red prawns 100 gr
zest of one lime
salt to taste
Procedure
Cut 2 slices from a loaf of white bread and set them aside, clean the red prawns by removing the head and shell, remove the casing inside the prawn. Once all the prawns have been cleaned, place them in a blender and blend until a pasty and homogeneous mixture is obtained.
Once you have obtained the prawn paste, season it with lime zest and salt to taste.
Using a spatula or spoon, spread the seasoned prawn paste evenly on a slice of bread, covering the entire surface evenly. Once the prawn mixture is finished, cover with the other slice of bread, applying light pressure.
Place in the fridge for at least 30 minutes.
For the spicy mayonnaise
typical Japanese kewpie mayonnaise 200 gr
yuzu juice 30 gr
sriracha 15 gr
honey 10 gr
Procedure
Combine all the ingredients in a mixer and blend until you have a smooth mayonnaise. Place the spicy sauce obtained in a piping bag and place in the fridge for at least 30 minutes.
For the chard cream
chard 500 gr
oil 30 gr
salt to taste
Procedure
Blanch the chard for 5 minutes in boiling salted water, once cooked, place it in water and ice so that the color remains a bright green. Leave to soak for at least 10 minutes.
After 10 minutes, squeeze the chard well and place it in a blender and add the other ingredients until you obtain a smooth and homogeneous cream. Once you have the cream, place it in a piping bag.
Plate finishing
Heat the frying oil until it reaches 170 degrees. Once the temperature has been reached, immerse the toast entirely and fry for approximately 2 minutes on each side, always checking the temperature. Once the first slice is golden, turn it to finish cooking the second. Remove when completely browned and dry very well with absorbent paper.
At this point it is possible to cut it giving the desired shape; in this case we preferred to divide it in half, in order to best season the entire surface. Season to taste with the two sauces and finish with sesame to taste. It is recommended to eat it while still hot.
The House of Ronin restaurant in Milan
Karaage (Japanese Fried Chicken) and Taro Taro Sauce
Ingredients:
chicken thighs 500 gr
soya 500 gr
mirin 100 gr
sugar 200gr
kewpie (Japanese mayonnaise) 1 jar
hard boiled eggs 1
parsley to taste
capers
gherkins in vinegar
whole lemon
panko (Japanese breadcrumbs)
Flour
whole eggs
sunflower seed oil for frying
Little Ronin’s Karaage (Japanese Fried Chicken) and Taro Taro Sauce
For chicken
Remove the skin and any residual cartilage from the chicken thighs, cut the chicken into 3×3 cm cubes and soak them in the marinade for 3 hours in the refrigerator. Once the 3 hours of marinating have passed, drain the chicken and dry it carefully with a paper towel.
At this point proceed with the classic breading, dip them in the flour, then in the beaten egg and finally in the panko (Japanese breadcrumbs). Place all the breaded chicken in the refrigerator for at least 10 minutes, before proceeding with frying.
For the marinade
soya 500 gr
mirin 100 gr
sugar 200 gr
Procedure
Heat the mirin slightly to be able to dissolve the sugar more easily, then add the soy and leave to cool to room temperature
For Taro Taro
kewpie mayonnaise 200 gr
parsley to taste
capers 10 gr
boiled egg 1
gherkins in vinegar 15 gr
lemon juice 10 gr
Procedure
Finely chop the capers, parsley, gherkins and the hard-boiled egg entirely, add all the chopped ingredients to the mayonnaise and add the filtered lemon juice and mix evenly. Transfer to a piping bag and place the sauce in the refrigerator.
Plate finishing
Bring the oil to 165 degrees and immerse the chicken little by little, remove when completely browned and dry immediately with a paper towel.
Season the chicken with the sauce to taste or simply accompany it with a separate bowl.
Finely chopped sesame and spring onion, if desired.