Culinary Studio Culinary Art 2024.Jan.
Ingredients
| 【Sea Cucumber Vinegar】 |
| Red sea cucumber (processed) |
1 pack - Thinly sliced |
Pickling Sauce
| Dashi stock |
50ml |
| Vinegar |
1 tbsp |
| Soy sauce |
1 tsp |
| Sugar |
1 tsp |
| Mirin |
1/2 tsp |
Garnish
| Grated daikon, Green onions, Red chili flakes or Ichimi chili powder, Yuzu |
As desired |
| 【Yuzu Pepper Potato Salad】 |
| Potatoes |
250g - Peeled, cut into bite-sized pieces, and boiled |
| Kyoto carrot |
30g - Quartered and boiled |
| Canned tuna (small) |
1/2 can - Drained |
| Sprouts |
A little |
Seasonings
| Sake lees |
15g |
| White miso |
15g |
| Mayonnaise |
2 tbsp or more |
| Yuzu pepper |
1/2 tsp |
Method
【Sea Cucumber Vinegar】
- In a small pot, bring dashi stock to mirin to a boil, then let it cool.
- Wash the red sea cucumber once, pat it dry, and marinate it in the pickling sauce for half a day or more.
- In a serving dish, place grated daikon, sea cucumber, and the sauce together. Garnish with chopped green onions and chili flakes.
【Yuzu Pepper Potato Salad】
- While the boiled potatoes are still warm, roughly mash them and season with a little salt, pepper, and vinegar.
- Soften the sake lees and mix with the other seasonings.
- Combine the potatoes, boiled carrots, and tuna with the sake lees mixture. Plate and garnish with sprouts.