Culinary Workshop - Culinary Art - Apr. 2014
Ingredients
| Squid (for sashimi) | 50g... Cut into thin strips. |
Shiokara Dressing
| Egg Yolk (from Onsen Egg) | Half |
| Sake | 1/2 teaspoon |
| Katsuo Shiokara (Salted Bonito Innards) | 2 teaspoons or more |
| Kinome (Japanese Pepper Leaves) | To taste |
| Lemon | To taste |
Procedure
- Mix the strained egg yolk from an onsen egg with sake-diluted katsuo shiokara.
- Toss the thinly sliced squid with the shiokara dressing.
- Line a plate with a lemon slice and arrange the dressed squid on top. Garnish with kinome and lemon slices.