Autumn｜Fruit｜Japanese｜Mushroom｜和梨と茸のごま酢和え
Japanese Pear and Mushrooms Tossed with Sesame Vinegar Dressing
Culinary Workshop - Culinary Art - Sep.2018
Ingredients (Serves 2)
| Japanese pear | 100g ... Cut into 5mm quarter-round slices, rinse in salted water, drain, and pat dry. |
| Edible chrysanthemum (red and yellow) | 2 flowers each |
| Shimeji mushrooms | 50g ... Separate into clusters and cut into 2cm lengths. |
| Moroccan green beans | 3 pods |
Sesame Vinegar
| Toasted white sesame seeds | 2 tbsp |
| White sesame paste | 1 tbsp |
| Sugar | 1/2 tbsp |
| Light soy sauce | 1/2 tbsp |
| Vinegar | 1 tbsp |
| Dashi stock | 1-2 tbsp |
| Salt | A pinch |
Instructions
- Pluck the petals from the chrysanthemum flowers and blanch them quickly in boiling water with a drop of vinegar. Cool in cold water and drain.
- Sprinkle shimeji mushrooms with sake (not listed in ingredients) and stir-fry. Add a splash of light soy sauce (not listed in ingredients).
- Blanch the Moroccan green beans in salted boiling water until vibrant, then cut into 1cm widths.
- Grind the toasted sesame seeds in a mortar until fragrant. Gradually add the remaining ingredients to make a smooth sesame vinegar dressing.
- Arrange the Japanese pear, chrysanthemum petals, shimeji mushrooms, and green beans on a plate. Serve with the sesame vinegar dressing.