Culinary Art Studio 2016.Feb.
Ingredients
| Surf Clams (Torigai) |
6 pieces ... Cut into 2-3 sections |
| Urui (Hosta Shoots) |
80g ... Cut in half lengthwise, blanch in boiling water, cool in ice water, and squeeze out moisture |
| Sprouts |
As needed |
Marinade
| White Wine Vinegar |
3/4 tbsp |
| Olive Oil |
2 tbsp |
| Salt |
1/3 tsp |
| Pepper |
To taste |
Balsamic Sauce
| Balsamic Vinegar |
1 tsp |
| Olive Oil |
2 tsp or more |
| Black Olives |
2 ... Finely chopped |
| Salt & Pepper |
To taste |
| Honey |
1/3 tsp |
Procedure
- Prepare the marinade and soak the surf clams in it.
- Cut the urui into 3 cm lengths and marinate.
- Arrange the urui on a plate, layer the surf clams on top, drizzle with balsamic sauce, and garnish with sprouts.
