Culinary Art Studio Karinary Art 2022.April
Ingredients
| Cream cheese |
75g ... Bring to room temperature (or microwave for a few seconds to soften) |
| Firm tofu |
50g ... Lightly drain the water |
Seasoning A
| Mikawa Irizake |
1/2 tsp (or white soy sauce) |
| Sake |
1 tbsp |
| Water |
50ml |
| Powdered agar |
1 tsp |
Others
| Avocado |
1/4 piece ... Cut into 1cm cubes |
| Fresh sea urchin |
As needed |
| Mitsuba (Japanese parsley) |
As needed |
Amber Sauce
| Dark soy sauce |
2 tsp |
| Mirin |
2 tsp |
| Sugar |
2 tsp |
| Water |
100ml |
| Potato starch |
Slightly less than 1 tsp |
Instructions
- Blend the cream cheese and firm tofu into a puree using a food processor (or press the tofu through a sieve and mix with the cream cheese using a spatula).
- In a saucepan, combine the ingredients for Seasoning A, mix well, and bring to a boil.
- Mix the boiled seasoning into the cheese and tofu puree, pour into molds, add diced avocado, and chill in the refrigerator until set.
- Cut into appropriate sizes, plate, and drizzle with the Amber Sauce. Garnish with fresh sea urchin and mitsuba.