Culinary Studio Culinary Art 2019.August
Ingredients
| Turban Shell (Sazae) |
2 pieces ... Arrange in a pot, add , and steam with sake (5-6 minutes). |
| Shrimp |
4 pieces ... Boil and slice diagonally in half. |
| Green Asparagus |
2 stalks ... Boil and cut into 4 cm lengths. |
| Kudzu Noodles |
20g ... Boil for about 10 minutes, rinse in cold water, and drain. |
Seasoning A
| Sake |
2 tablespoons |
| Water |
2 tablespoons |
Seasoning B
| Dashi Stock |
50ml |
| Mirin |
5ml |
| Light Soy Sauce |
10ml |
Seasoning C
| Sake |
15ml |
| Mirin |
5ml |
| Light Soy Sauce |
10ml |
Shiso Consommé Jelly
| Water |
250ml |
| Consommé Cube |
1 piece |
| Powdered Gelatin |
5g ... Soak in 1 tablespoon of water. |
| Shiso Leaves |
3 pieces ... Finely chopped. |
Procedure
-
Prepare the . Add water and consommé to a pot and dissolve. Heat until it boils, then add the soaked gelatin and dissolve. Pour into a tray and refrigerate. Once set, break into pieces and mix with shiso leaves.
-
Remove the steamed turban shell meat and roughly chop. Boil in a pot, add the turban shell, and simmer to coat.
-
Soak the boiled shrimp and asparagus in for 30 minutes.
-
Arrange step 2, step 3, and the kudzu noodles on a plate, then top with the .