Culinary Workshop - Culinary Art - Jun. 2007
Ingredients
| 【Pumpkin Amber Jelly】 |
| Pumpkin |
300g - Cut into 3mm thick wedges and steam until a skewer goes through. |
| Eggs |
180g |
| Dashi stock |
170ml |
| Kudzu powder |
1/2 tbsp - Dissolve in 1/2 tbsp water. |
Seasonings
| Salt |
1/3 tsp |
| Soy sauce |
1/2 tsp |
| Mirin |
1 tsp |
Silver Sauce
| Dashi stock |
100ml |
| Sake |
1/2 tbsp |
| Soy sauce |
1/2 tsp |
| Sugar |
1/2 tsp |
| Salt |
A pinch |
| Potato starch |
1/2 tsp |
| Water shield (Junsai) |
As needed |
Instructions
- Mix eggs and dashi stock, then carefully mix in the kudzu mixture. Add seasonings and strain.
- Place pumpkin slices in a mold and pour the egg mixture. Repeat alternately.
- Steam over low heat until the center sets.
- Cool, cut into pieces, serve on a plate, and pour silver sauce with water shield (junsai).
Ingredients
| 【Nori Ume】 |
| Nori sheets |
10 sheets |
| Soy sauce |
1/2 cup |
| Sugar |
2 tbsp |
| Sake |
1-1/2 tbsp |
| Mirin |
1-1/2 tbsp |
| Pickled plum (Umeboshi) |
30g |
Instructions
- Tear the nori into pieces and soak in water in a colander.
- Drain naturally after removing from the water.
- Place nori, soy sauce, sugar, sake, and mirin in a pot and simmer gently. Add umeboshi midway and cook until the moisture evaporates.