Categoria: Golden Goose Negozio Venezia

Golden Goose Negozio Venezia

The clear pot held seaweed, konbu, bonito, scallion, ginger, yuzu, and mirin, and when the broth was done, it was served with a delicate cube of scallop mousseline, fried to imitate agedashi tofu, garnished with cucumber, nasturtium, wasabi, carrot, chive, celery, and yuzu rind. The scallop was utterly delicious, with a slight crust and creamy insides. The broth and aromatics were irresistible, and I was glad when we got a cup of dashi to sip

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