Culinary Workshop - Culinary Art - Nov. 2017
Ingredients
| Persimmon |
1 piece ... Cut into 8-12 wedges, make a slit |
| White fish paste |
100g |
| Grated daikon radish |
As needed |
| Potato starch |
As needed |
| Frying oil |
As needed |
Broth Sauce
| Dashi stock |
100ml |
| Light soy sauce |
10ml |
| Mirin (sweet rice wine) |
10ml |
| Salt |
A pinch |
Garnish
| Lily bulb |
As needed ... Separate and clean each petal |
| Ginkgo nuts |
As needed ... Shell removed, thin skin left on |
| Wasabi |
As needed |
Instructions
- Lightly sprinkle potato starch on the slit of the persimmon and stuff with fish paste. Dust the whole persimmon with starch.
- Heat oil in a pot to 160°C (320°F). Fry the lily bulb until crisp and the ginkgo nuts until nicely colored.
- Raise the oil temperature to 180°C (356°F) and fry the stuffed persimmons from step 1.
- Arrange items from steps 2 and 3 on a plate, add grated daikon and wasabi, and pour warmed over the dish.