Monthly Recipe: Mount Fuji

Back in January I received a new cookery bookYo! Sushi – The Japanese Cookbook by Kimiko Barber – and I asked you all which recipe I should make first. Thank you to everyone who voted! Here are the results of the poll:

poll

As you can see, the clear winner was… Mount Fuji! I didn’t give any information about these recipes, just the names, so I’m guessing people voted for Mount Fuji out of curiosity. I have to say, it’s probably the least ‘Japanese’ of the recipes I selected, but it was fun to make and would be a great recipe to keep in mind for a dinner party. So, turning to my lovely new cookery book, I knocked up a couple of Mount Fujis…

Yo! Sushi - The Japanese Cookbook by Kimiko Barber

Yo! Sushi – The Japanese Cookbook by Kimiko Barber

I expect you’re still wondering what exactly a ‘Mount Fuji’ is. Well, it’s a Japanese version of the Italian dessert called Mont Blanc, which is a dessert of puréed, sweetened chestnuts topped with whipped cream. This dessert is actually quite popular in Japan, and I think I’ve eaten it more there than I ever have in the UK. I’ve seen various Japanese takes on it before, using ingredients such as matcha (green tea), adzuki beans and pumpkin.

Mount Fuji

Ingredients (serves 4)

  • 2 egg whites
  • 1 tbsp caster sugar
  • 200ml (7fl oz) mascarpone cheese or soft cream cheese
  • 4 tbsp ready-made adzuki bean jam, plus 4 tsp for decorating
  • 4 ready-made meringue nests (the recipe calls for ready-made nests, but maybe next time I’ll try making my own…)
  • icing sugar for dusting

*Apart from the ‘ready-made adzuki bean jam’, all of the ingredients should be available from your local supermarket (if you’re in the UK or US). I’m not sure if the bean jam I used was really the right sort, but it seemed to work and it tasted great. I bought mine from a local Japanese supermarket called Atariya, but you can also get it at bigger stores like the Japan Centre.

Cooking: Mount Fuji (from Yo! Sushi - The Japanese Cookbook by Kimiko Barber

Method

Whisk the egg whites until stiff peaks form.

Cooking: Mount Fuji (from Yo! Sushi - The Japanese Cookbook by Kimiko Barber

Then gently sprinkle over the sugar and fold it in.

Cooking: Mount Fuji (from Yo! Sushi - The Japanese Cookbook by Kimiko Barber

Little by little, spoon in the mascarpone and fold in gently.

Cooking: Mount Fuji (from Yo! Sushi - The Japanese Cookbook by Kimiko Barber

Place a spoonful of adzuki bean jam in the middle of each meringue nest.

Cooking: Mount Fuji (from Yo! Sushi - The Japanese Cookbook by Kimiko Barber

Top with the egg and mascarpone mixture.

Cooking: Mount Fuji (from Yo! Sushi - The Japanese Cookbook by Kimiko Barber

Dust with icing sugar, top with a little more adzuki bean jam, and serve.

Cooking: Mount Fuji (from Yo! Sushi - The Japanese Cookbook by Kimiko Barber

So, it kind of looks like my Mount Fuji is erupting, and it may not be the most beautiful dessert, but it sure was tasty! Since making this I’ve had all sorts of ideas about other ingredients I could try, so watch this space!

There are lots of interesting recipes in the Yo! Sushi cookbook, so do expect to see it featured on this blog again later this year! :)

☆★☆

I’ll be back in March with a new recipe. If you have any suggestions, or perhaps you would like me to try one of your recipes from a book or website, please leave a comment below or get in touch! All the recipes I try on this blog have some connection to Japan and, because I don’t eat meat, they need to be vegetarian or pescetarian. I’m particularly interested in helping to promote Japanese recipe books, so do let me know if you have one I might like!

12 thoughts on “Monthly Recipe: Mount Fuji

    • Thank you for your comment and wonderful suggestion! Actually, I just bought that book and was planning to cook something from it soon! (*^_^)v It’s a lovely little book. I’m quite tempted to try the Hittsumijiru…

  1. My personal plan is to try making inarizushi from scratch – including the aburage – some time this year. And vegetable tempura. I’ve also been experimenting with (soy) matcha lattes lately (that would be a pretty easy thing to feature) and I want to find out what adzuki lattes are (a Japanese restaurant in South Kensington had them – will have to give them a try).

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