Culinary Studio Culinary Art 2024.Feb.
Ingredients
| 【Grilled Hanpen with Scrambled Eggs】 |
| Hanpen (fish cake) |
1 piece - Halved and cut open to form a pocket |
| Eggs |
2 |
| Salad oil |
A little |
Seasonings
| Sugar |
10g |
| Mayonnaise |
1 tsp |
| Light soy sauce |
Slightly less than 1 tsp |
Method
- Whisk the eggs in a bowl and season with sugar, mayonnaise, and light soy sauce.
- Heat a thin layer of salad oil in a frying pan and make soft scrambled eggs.
- Stuff the scrambled eggs into the pocket of the hanpen.
- Grill both sides of the hanpen in the frying pan until golden brown, then cut into bite-sized pieces.
Ingredients
| 【Simmered Butterbur Sprouts】 |
| Butterbur sprouts |
100g (about 8 pieces) - Rinse with water and pat dry |
| Salad oil |
As needed |
Seasonings
| Dark soy sauce |
1 1/2 tbsp |
| Mirin, Sake |
1 1/2 tbsp each |
| Sugar |
A pinch |
Method
- Deep-fry the butterbur sprouts in 160°C oil, then pour boiling water over them to remove excess oil.
- Place the fried butterbur sprouts in a pot, add the seasonings, cover with a drop lid, and simmer until the liquid is almost gone.
- Serve on a plate and sprinkle with ground sesame seeds.
Notes
【Pickled Chinese Cabbage with Yuzu Flavor】 Lightly sprinkle the cabbage with 1% salt and let it sit for about 5 minutes. Wipe off the excess moisture, add shredded yuzu peel, and mix with yuzu juice and boiled sake.