Culinary Workshop - Culinary Art - Nov.2022
Ingredients
| [Gingko Nut Rice Porridge] |
| Rice |
1/2 cup - Rinse quickly, drain in a colander. Mix with sesame oil. |
| Sesame oil |
2 tsp |
| Dried scallops |
15g - Soak in 100ml of hot water for 30 minutes. |
| Gingko nuts |
50g - Crack the shells and peel the skin. |
| Flat dried yuba (tofu skin) |
3g |
Seasonings
| Water |
1L including scallop soaking water |
| Chicken bouillon |
1 tbsp |
| Salt |
1/3 tsp (adjust to taste) |
Instructions
- In a thick pot, combine rice, scallops, gingko nuts, and seasonings. Heat over medium-low. Once it boils, continue cooking for 7-8 minutes, then turn off the heat and keep warm for 20 minutes.
- Reheat, add yuba, and simmer while stirring occasionally until it reaches your preferred porridge consistency.
- Serve in bowls and garnish with mitsuba (Japanese parsley).
Ingredients
| [Chrysanthemum-Shaped Pickled Turnip] |
| Turnip |
2 pieces - Peel the skin |
| Dried red chili |
1 piece - Remove the seeds |
| Kombu (kelp) |
A small piece |
[Sweet Vinegar Sauce]
| Rice vinegar |
120ml |
| Water |
120ml |
| Sugar |
50g |
| Salt |
A pinch |
[Garnish]
| Yuzu citrus peel |
As needed |
| Dried red chili |
As needed |
Instructions
- Combine the sweet vinegar sauce ingredients in a pan, heat until the sugar dissolves, remove from heat and let cool.
- Slice the turnip in half horizontally, and score in a grid pattern without cutting through. Cut into bite-size pieces and soak in 3% salt water for 10 minutes.
- Gently squeeze out moisture, place in a container, add the sweet vinegar, chili, and kombu, and refrigerate.