Culinary Art Workshop - 2016.Oct.
Ingredients (Serves 2)
| Matsutake Mushroom | 1 piece ... Thinly slice into 4-5 vertical pieces. |
| Chicken Tenderloin | 1 piece ... Remove the tendon, slice into bite-sized pieces, and season with salt and sake (not listed in ingredients). |
| Ginkgo Nuts | 4 pieces ... Boiled. |
| Kamaboko (Fish Cake) | As needed ... Cut into 5mm thick slices. |
| Momiji Fu (Maple-shaped Wheat Gluten) | As desired ... Cut into 5mm thick slices. |
| Mitsuba (Japanese Parsley) | As needed ... Cut into 2cm pieces. |
| Sudachi (Citrus) | 1 piece ... Halved. |
Clear Soup Stock
| Ichiban Dashi (First Broth) | 400ml |
| Salt | 1/3 tsp |
| Light Soy Sauce | A dash |
| Sake | 1/2 tsp |
Instructions
- Blanch the chicken tenderloin in boiling water to remove impurities.
- Prepare the clear soup stock in a pot and let it cool.
- Place all ingredients except the mitsuba into an earthenware teapot. Pour in the soup stock and heat on low. Once it boils, cook for 1-2 minutes (skimming off any scum), then add the mitsuba and turn off the heat. Cover with the lid.
- Serve with sudachi on the side.