Culinary Workshop - Culinary Art - Nov.2013
Ingredients
| Beef (for Shabu-shabu) | 80g ... Lightly sprinkle with salt |
| Spinach | 1/4 bunch |
| Shungiku (Garland Chrysanthemum) | 1/4 bunch |
| Mikawa Iri-zake | As needed |
| Ponzu Sauce | As needed |
| Olive Oil | A small amount |
| Tabasco | 1-2 drops |
Steps
- Boil water in a pot and add a small amount of iri-zake. Lightly blanch the beef in the hot water. Then, spread the beef in a diluted iri-zake mixture to cool.
- Boil the spinach and shungiku, rinse them in a diluted iri-zake mixture, and squeeze out excess water.
- Wrap the spinach and shungiku with the beef from step 1, cut to the desired length, and arrange on a plate. Serve with ponzu sauce mixed with a small amount of olive oil and 1-2 drops of Tabasco.