Culinary Workshop - Culinary Art - Nov. 2023
Ingredients
| Napa Cabbage | 250g or more → Roughly cut into 5cm widths, separate leaves and white stems |
| Dried Shiitake Mushrooms (medium) | 3 pieces → Slowly rehydrate and slice thickly; keep the soaking liquid |
| Carrot | 80g → Slice into 5mm pieces and cut into flower shapes |
| Chicken Thigh | 100g → Cut into large bite-sized pieces |
| Sliced Pork Belly | 80g → Cut into large bite-sized pieces |
| Mung Bean Vermicelli | 40g → Soak in water |
| Grilled Mochi | As needed |
| Sesame Oil | 1 teaspoon |
| Coarse Salt | As needed |
| Optional | Ichimi Togarashi, Yuzu Kosho, etc. |
Steps
- Place the napa cabbage stems in a pot, add the shiitake soaking liquid and plenty of water, and heat.
- When the cabbage begins to soften, add the chicken thigh, pork belly, shiitake mushrooms, and napa cabbage leaves. Drizzle in the sesame oil.
- Once it comes to a boil, add the vermicelli.
- In individual bowls, add salt, ichimi togarashi, or other seasonings, pour in some broth from the pot, and use as a dipping sauce. Add ingredients from the pot as desired.
- Finally, add the grilled mochi to the pot.