Culinary Studio Culinary Art 2019.Oct.
Ingredients
| Taro (Satoimo) |
6 small pieces (200g) -- wash thoroughly |
| Pork shoulder (thinly sliced) |
100g |
Seasoning Mixture
| Dashi stock |
200ml |
| Light soy sauce |
1/2 tbsp |
| Mirin |
1 tsp |
| Salt |
1/4 tsp |
Sea Urchin Sauce
| Sea urchin paste |
15g |
| Egg yolk |
Half |
| Mirin |
A dash |
Garnish
| Pickled myoga ginger in sweet vinegar |
As needed |
| Scallion sprouts |
As needed |
Instructions
- Place the taro in a bowl, sprinkle with water, and cover loosely with plastic wrap. Microwave at 600W for 3 minutes, then cool in water. Peel off the skins smoothly.
- Put the taro from step 1 and the into a pot and heat. Simmer for about 4 minutes, then let cool.
- Make the . Wrap the taro from step 2 with pork slices coated in the sauce.
- Bake step 3 in a high-temperature oven for 3 minutes. Spread the remaining on top of the taro, lower the oven temperature, and bake for another 2 minutes.
- Arrange on a plate and garnish with young green onion shoots and pickled myoga ginger.