Culinary Studio Culinary Art 2017.Sep.
Ingredients
| Salmon | 2 slices ...Remove skin and cut into two pieces. Marinate in a mixture of soy sauce, mirin, and sake (1:1:1). |
| Shrimp | 4 pieces ...Peel and devein. Sprinkle with salt and sake. |
| Soft-boiled Egg | 2 pieces ...Cut in half horizontally. |
| Shiitake, Maitake, and Shimeji Mushrooms | As needed ...Wash in salted water and pat dry. |
| Small Onions | 4 pieces ...Cut in half horizontally. |
| Taro (Small) | 4 pieces ...Peel and cut in half horizontally. Boil for about 4 minutes. |
| Butter | 40g (10g x 4 portions) |
| Salt and Pepper | As needed |
| Sudachi or Lemon | As needed |
| Parchment Paper | 4 sheets (30cm x 35cm) |
Steps
- Spread butter (5g) in the center of a sheet of parchment paper, place onions and taro on it, then layer salmon, shrimp, and soft-boiled egg on top. Add mushrooms, sprinkle with salt, place another 5g of butter on top, and wrap (like a candy wrapper).
- Bake in a 200°C oven for about 15 minutes.
- Serve on a plate and garnish with sudachi or lemon.