Japanese｜Mushrooms｜Seafood｜Vegetables｜Winter｜ゆりねと海老の吉野和え
Lily Bulb and Shrimp Tossed in Yoshino Sauce
料理工房 カリナリーアート 2010 Dec
材料
| ゆりね(Lily Bulb) | 30g ... Peel carefully with a knife and boil. |
| きゅうり (Cucumber) | 1 piece ... Slice into 2mm rounds, soak in lightly salted water (1 cup water + 2 tsp salt) until tender, then rinse and squeeze dry. |
| 椎茸の含め煮 (Simmered Shiitake Mushrooms) | 3 pieces ... Slice thinly. |
| 車海老 (Kuruma Shrimp) | 3 pieces ... Steam with sake and cut into bite-size pieces. |
| 黒豆水煮 (Boiled Black Beans) | As needed ... Rinse with hot water (sweetened New Year's black beans are also acceptable). |
吉野酢 (Yoshino Vinegar Sauce)
| だし汁 (Dashi Stock) | 100ml |
| みりん (Mirin) | 1 tbsp |
| さとう (Sugar) | 1 1/2 tbsp |
| 塩 (Salt) | 1/2 tsp |
| 酢 (Vinegar) | 50ml |
| 吉野葛 (Kudzu Powder) | 2 tsp |
| 水 (Water) | 4 tsp |
作り方
- Combine all 吉野酢 (Yoshino Vinegar Sauce) ingredients in a small saucepan and heat. Add the kudzu powder dissolved in water and stir gently until it becomes transparent. Let it cool to room temperature.
- Mix the prepared lily bulbs, cucumber, shiitake mushrooms, and shrimp with the cooled sauce. Arrange on a plate and garnish with black beans.