Culinary Studio Culinary Art 2023.Dec.
Ingredients
| 【Grilled Conger Eel】 |
| Conger eel |
2 pieces - Pour hot water over it with the skin side up and scrape off slime with the back of a knife |
| Salad oil |
As needed |
| Salt, Yuzu Pepper |
To taste |
| 【Simmered Vinegared Vegetables】 |
| Daikon radish |
150g - Sliced into short strips |
| Kyoto carrot |
50g - Sliced into short strips |
| Lotus root |
50g - Thin half-moon slices |
| Dried shiitake mushrooms |
2 pieces - Rehydrated and thinly sliced |
| Fried tofu |
2 pieces - Thinly sliced |
| Kombu (kelp) |
5cm - Shredded |
Seasoning
| Vinegar |
3 tbsp |
| Sugar |
Slightly less than 3 tbsp |
| White soy sauce |
2 tsp |
| Salt |
1/3 tsp |
Garnish
| Yuzu cup |
Hollowed out |
| Shredded Yuzu |
To taste |
| Salmon roe |
To taste |
| 【Simmered Freeze-dried Tofu】 |
| Freeze-dried tofu |
2 pieces - Slowly rehydrate and cut into bite-size pieces |
| Dashi stock |
1 cup |
| Sugar |
Slightly more than 1 tbsp |
| Salt |
1/3 tsp |
| Soy sauce, Mirin |
1/2 tbsp each |
| 【Fish Cake】 |
| Fish cake |
As needed - Cut into 1.5cm slices, make slits, and insert shiso leaves or salmon roe |
Method
【Grilled White Anago】
- Skewer the conger eel and grill in a frying pan with the skin side down (about 3 minutes). Flip and grill for another 2 minutes.
- Remove the skewer and plate it over freeze-dried tofu. Serve with yuzu pepper.
【Simmered Vinegared Vegetables】
- Heat salad oil in a frying pan and stir-fry ingredients from daikon radish to kombu.
- Pour in the seasoning and stir-fry further. Cover with a lid and simmer over low heat for about 4 minutes.
- Transfer to a tray and let cool. Serve in a yuzu cup, garnishing with shredded yuzu or salmon roe.