Cooking Studio Culinary Art 2020.January
Ingredients
| Oysters (for cooking) |
120g ... Sprinkle with salt, wash 2-3 times, and drain |
| Hanpen (fish cake) |
100g ... Cut into bite-sized pieces |
Mixed Seasonings
| Sake |
2 tsp |
| Potato starch |
1 tbsp |
| Grated ginger |
1 tsp |
Garnish
| Tomato |
100g ... Blanch, remove seeds, and dice into 5mm cubes |
| Boiled ginkgo nuts |
As needed ... Roughly chop |
| Shiso leaves |
As needed ... Julienned |
| Olive oil |
As needed |
| Coarsely ground black pepper |
As needed |
Procedure
- In a food processor, combine the oysters, hanpen, and mixed seasonings, and blend until smooth.
- Divide the mixture into 6 portions (40g each), wrap each in plastic wrap, and tie with a rubber band to form a bundle. Steam in a preheated steamer for about 10 minutes. Once slightly cooled, refrigerate.
- Remove the plastic wrap, place on a plate, top with tomatoes and shiso leaves, and drizzle with olive oil. Sprinkle with coarsely ground black pepper.