Ginjo Nama Sake Houraisen
Ingredients
| [Early Summer Agar Aspic] |
| Small Shrimp |
50g ... Sprinkle with sake and salt, dry-fry, peel, and halve |
| Avocado |
1/2 piece ... Cut lengthwise and slice into 1cm thick pieces |
| Yellow Bell Pepper |
40g ... Roast directly over flame, cool in water, peel, and cut into strips |
| Okra |
2 pieces ... Rub with salt and blanch quickly, then slice |
| Japanese Parsley (Seri) |
2-3 stalks ... Blanch quickly and chop finely |
Seasonings
| Dashi Stock |
1 cup |
| Agar Powder |
2g |
| Sugar |
1 teaspoon |
| Salt |
1/2 teaspoon |
| Light Soy Sauce |
1 teaspoon |
Steps (Early Summer Agar Aspic)
- In a pot, mix dashi stock, agar powder, sugar, salt, and light soy sauce.
- Bring to a boil, then simmer on low heat for 1-2 minutes. Add seri and okra, then remove from heat.
- Arrange the avocado and bell pepper in a mold, then pour in the agar mixture.
- Place the shrimp on top. Once cooled, refrigerate until set.
- Cut into desired portions and serve.
Ingredients
| [Green Pea and Prosciutto Rolls] |
| Green Peas (shelled) |
100g ... Remove from pods and rinse |
| Potato |
100g ... Peel and cut into 2cm pieces |
| Prosciutto |
As needed |
Seasonings
| Vinegar |
1 teaspoon |
| Salt |
1/4 teaspoon |
Steps (Green Pea and Prosciutto Rolls)
- Fill a pot with plenty of water and boil the potatoes.
- After 3 minutes of boiling, add a pinch of salt and the green peas. Cook until tender.
- Drain the boiled potatoes and green peas in a colander.
- Pass through a sieve, mix with vinegar and salt, and form into bite-sized balls.
- Wrap the prosciutto around the formed balls to complete.