Junmai Daiginjo Ginjo Workshop
Ingredients
| Boiled Bamboo Shoots | 150g ... Thinly sliced into 4cm strips |
| Carrot | 60g ... Thinly sliced into 4cm strips |
| Udo (Japanese Spikenard) | 120g ... Thinly sliced into 4cm strips, soaked in vinegar water |
| Japanese Parsley (Seri) | 50g ... Blanched and cut into 4cm lengths |
| Sashimi-grade Salmon | 100g ... Lightly salted, placed on a sieve, and scalded with hot water, then cooled |
Kinome Dressing
| Kinome (Japanese Pepper Leaves) | 20 leaves |
| White Miso | 20g |
| Egg Yolk | 1 yolk |
| Sugar | 1 tablespoon |
| Vinegar | 1 tablespoon |
| Light Soy Sauce | 1 tablespoon |
| Salad Oil | 1.5 tablespoons |
Steps
- Lightly mix the drained vegetables with the thinly sliced salmon.
- Prepare the kinome dressing. Gradually mix the salad oil into the egg yolk, then carefully blend in the other seasonings. Finally, add the finely chopped kinome leaves.
- Plate the vegetables and salmon, and serve with the kinome dressing on the side.