Seafood｜Spring｜Vegetables｜剣先イカと長芋の素麺仕立て
Japanese Flying Squid and Nagaimo in Somen Style
Culinary Art Studio Karinary Art 2022.May
Ingredients
| Arrow squid (for sashimi) | 35g ... Cut into thin strips (Ito-zukuri style) |
| Chinese yam | 50g ... Julienne into 10cm-long strips |
| Salmon roe | As needed |
Light Soy Sauce Blend
| Boiled sake | 3 tbsp |
| Mikawa Irizake | 2 tsp |
| Sudachi juice | 1/2 tsp |
| Salt | A pinch |
Garnish
| Cucumber | 3cm ... Cut into small cubes (Arare-style) |
| Shiso flowers | 1-2 sprigs |
| Sudachi | As needed |
Instructions
- Julienne the Chinese yam into 10cm strips and soak in 2% saltwater (5g salt in 250ml water). Once softened, rinse briefly and drain.
- Prepare the Light Soy Sauce Blend. Boil the sake and let it cool. Add Mikawa Irizake and sudachi juice.
- Combine the squid and the julienned Chinese yam from step 1, then arrange neatly on a plate. Top with salmon roe, scatter diced cucumber, and garnish with shiso flowers.
- Pour the Light Soy Sauce Blend around the dish and serve with sudachi on the side.