Kyonpe's Corner
"Filling-less spring rolls"
Kyonpe
November 5, 2001
Soba lovers prefer "mori" (plain noodles), udon lovers likes theirs with only soy sauce, and rice lovers prefer rice balls simply with salt. In all the cases, nothing else is necessary to simply enjoy the taste of the food itself, but when it comes to spring rolls, though I say "filling-less," it wouldn't be possible with only the wrapper.
As for Peking duck, which is actually one of my favorite dishes, it's nothing but the perfect combination of leek, miso paste, and oil that is making the dish great after all. If so, what if I wrap leek and Chinese sweet miso with a spring roll wrapper, and fry it... Of course, it would impossible for it to turn out bad-tasting. (Excuse me. I just wanted to say these words once at least)
As I tried making it
Ah, I just realized this was a favorite saying of the editor. I'm smiling wryly. As you know, Peking duck is one of the typical Pekingese dishes in which the skin of roasted duck is wrapped up in a mandarin pancake (thin toasted flour with water). It always comes with leek and ten men jan (sweet miso paste). The dish I'm presenting here is just like the Peking duck but without its main ingredient, duck skin.
Though ten men jan can be found, you can also quickly prepare it by mixing red miso paste (80g), sugar (3 tablespoons), and sake (2 tablespoons), and fry them with a tablespoonful of oil.
Plate: by Yasutoshi Fujiwara
From Shiki no Aji (January 1994)
Translated by Maiko Noda
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