Japanese｜Mushrooms｜Seafood｜Vegetables｜Winter｜早春の白酢和え
Early Spring Tossed Salad with White Vinegar Dressing
Culinary Studio - Culinary Art - Feb. 2018
Ingredients (for 4 servings)
| Peeled shrimp | 40g -- Remove the vein, wash, place in a pot, and steam with sake (1-2 min). Sprinkle with salt. |
| Carrot | 20g -- Julienne and boil. |
| Japanese parsley (seri) | 30g -- Blanch briefly with salt, cool in cold water, drain, and cut into 3 cm lengths. |
| Broad beans (soramame) | 10 beans -- Boil. |
| Simmered shiitake | 2 pieces -- Slice thinly. |
White Vinegar Dressing
| Firm tofu | 1/2 block (175g) -- Boil for about 30 seconds. Lightly press with a weight to drain water. |
| White toasted sesame | 25g |
| Sugar | 15g |
| Mikawa Irizake (seasoned sake) | 2+ teaspoons |
| Vinegar | 2 teaspoons |
| Salt | A pinch |
Simmered Shiitake
| Dried shiitake | 15g -- Soak slowly in water until rehydrated. |
| Sugar | 1+ tablespoon |
| Soy sauce & sake | 1 tablespoon each |
| Salt | A pinch |
| Shiitake soaking liquid | 200ml |
Method
- Put all the simmered shiitake ingredients (from dried shiitake to soaking liquid) into a pot and cook over low heat until shiitake becomes tender. Slice thinly.
- In a mortar, grind the sesame until fragrant. Add the sugar and other seasonings in order, then add the tofu and grind until smooth.
- Mix bite-sized shrimp and sliced simmered shiitake with the white vinegar dressing from step 2.