Culinary Workshop - Culinary Art - Sep.2014
Ingredients
| 【Candied Smelt (Wakasagi Kanroni)】 |
| Smelt (Wakasagi) |
350g... Rinse in salted water and pat dry with kitchen paper. |
| Ginger |
1 piece... Julienned. |
Combined Seasonings
| Soy Sauce |
50ml |
| Sake |
50ml |
| Sugar |
100g |
| Vinegar |
1/2 tablespoon |
| Mirin |
2 teaspoons |
| 【Fried Taro (Satoimo)】 |
| Taro |
300g... Wash skin, trim hard bottoms, and boil with skin for about 10 minutes. Remove and peel while hot. |
Seasonings
| Dashi Stock |
200ml |
| Light Soy Sauce |
1 tablespoon |
| Salt |
1/2 teaspoon |
| Mirin |
1/2 tablespoon |
| Potato Starch |
|
| Frying Oil |
|
| Pickled Myoga Ginger |
For garnish. |
Procedure
- In a shallow pan, combine soy sauce through vinegar and dissolve over heat. Arrange the smelt neatly, top with julienned ginger, and cook over low heat slowly. Add mirin at the end for a glaze.
- Place taro in a pot, add dashi stock through mirin (seasonings), and simmer. Let it cool in the broth.
- Coat the simmered taro from step 2 in potato starch and deep fry at 170°C until crispy.
- Plate the candied smelt, fried taro, and pickled myoga ginger together.