Spring｜Vegetables｜Western｜和風カプレーゼ・煎り酒ジェル添え
Japanese-Style Caprese with Irizake Jelly
Culinary Studio Karinary Art 2014.May
Ingredients
| Mozzarella | 30g... Cut into bite-sized pieces. |
| Midi Tomatoes | 3 pieces... Halved horizontally. |
| Watercress, Kaiware, Ho-shiso (Shiso Flowers) | To taste. |
| New Onion Marinade | As needed. |
New Onion Marinade
| New Onion | 150g... Halved lengthwise and thinly sliced against the grain. |
| Rice Vinegar | 1 tablespoon. |
| White Wine | 1/2 tablespoon. |
| Shio Koji | 1/2 teaspoon. |
Mikawa Irizake Jelly
| Mikawa Irizake | 3 tablespoons. |
| Water | 3 tablespoons. |
| Agar | 5g. |
| Sugar | 1/2 teaspoon. |
Procedure
- Prepare the new onion marinade. Mix the onion with all marinade ingredients from rice vinegar to shio koji and let sit overnight or longer.
- Make the Mikawa Irizake Jelly. In a small pot, bring Mikawa Irizake and water to a boil, then add agar and sugar, mixing well to dissolve. Cool and set in the refrigerator.
- On a plate, layer the new onion marinade as a base, followed by tomatoes, watercress, and mozzarella. Garnish with Mikawa Irizake Jelly, kaiware, and ho-shiso.