Culinary Workshop - Culinary Art - Jul. 2008
Ingredients
| 【Grilled Squid with Shiokara Sauce】 |
(Shiokara is a salty, fermented fish innards paste) |
| Squid |
2 ... Cleaned, skinned, and scored with a crosshatch pattern |
| Shiokara |
1 tablespoon ... Simmered with sake |
| Sake |
2 tablespoons |
Accompaniment
| Shishito Peppers |
As needed ... Blanched briefly, slit, and seasoned with oil and salt |
Instructions
- Marinate the squid in the shiokara mixture.
- Grill the shishito peppers first, then grill the squid on both sides. Cut into bite-sized pieces before serving.
Ingredients
| 【Cucumber and Myoga with Sake Lees Dressing】 |
| Cucumber |
1 ... Thinly sliced into rounds |
| Myoga (Japanese Ginger) |
2 ... Halved lengthwise and thinly sliced diagonally |
| Salt |
1/2 teaspoon ... Sprinkled on cucumber and myoga |
Dressing
| Sake Lees |
40g |
| Vinegar |
2 tablespoons |
| Sugar |
1 tablespoon |
Instructions
- Thoroughly mix the ingredients.
- Squeeze excess water from the cucumber and myoga, then toss with the .