Culinary Studio Culinary Art 2024.March
Ingredients
| 【Chicken Breast with Citrus Grated Vinegar】 |
| Chicken breast |
1 piece - Sprinkle with salt and sake |
| Amanatsu (citrus) |
1/2 piece - Peel and separate into segments |
| Myoga (Japanese ginger) |
1 piece - Julienne and soak in water, then pat dry |
| Red radish |
As needed - Grated and lightly squeezed |
Sweet Vinegar
| Vinegar |
3 tbsp |
| Sugar |
1 tbsp |
| Mirin |
1/2 tsp |
| Salt |
1/5 tsp |
Method
- Steam the chicken breast (about 4 minutes) or microwave it with plastic wrap at 500W for about 2 minutes.
- Once cooled, shred the chicken breast by hand.
- Combine the chicken, amanatsu, myoga, and grated radish, then drizzle with sweet vinegar.
Ingredients
| 【Simmered Broad Beans】 |
| Broad beans |
300g - Remove from pods, score the surface, and remove any black spots if present. |
Seasonings
| Dashi stock |
100ml |
| Sugar |
1 tbsp |
| Light soy sauce |
1/2 tbsp |
| Mirin, Dark soy sauce |
A small amount each |
Method
- Boil the broad beans in salted water (with a pinch of salt) for about 2 minutes, then drain.
- In a small pot, combine dashi stock, sugar, and broad beans. Simmer gently for 2-3 minutes with a drop lid.
- Add light soy sauce and simmer until the liquid reduces. Finish by adding a small amount of mirin and dark soy sauce.