Culinary Workshop - Culinary Art - Jan. 2005
Ingredients
| [Tazukuri] |
| Gomame (Dried Baby Sardines) |
25g |
| Pine Nuts |
10g |
| Goji Berries |
As needed ... Rehydrate in water and halve |
Seasonings
| Soy Sauce |
1 teaspoon |
| Sugar |
1 1/2 tablespoons |
| Water |
1 tablespoon |
| Sake |
1/2 tablespoon |
Steps (Tazukuri)
- Toast the gomame in a frying pan. Lightly toast the pine nuts as well.
- In a pot, combine the seasonings and bring to a boil. Coat the gomame with the mixture and finish by adding sake.
- Mix in the pine nuts, spread on a tray to cool.
- Serve on a dish and garnish with the rehydrated goji berries.
Ingredients
| [Yuzu Bowl with Sweet Shrimp and Shio Kombu] |
| Sweet Shrimp (Sashimi Grade) |
20 pieces ... Remove heads, shells, and tails |
| Shio Kombu (Salted Kelp, Thinly Sliced) |
10g |
| Yuzu Juice |
Juice of 1/2 yuzu |
| Yuzu Peel (Thinly Sliced) |
As needed |
Steps (Yuzu Bowl with Sweet Shrimp and Shio Kombu)
- Toss the sweet shrimp with shio kombu and drizzle with yuzu juice.
- Add the thinly sliced yuzu peel and mix.
- Hollow out a yuzu to create a bowl, and serve the mixture inside it.
Ingredients
| [Thick Omelette with Sea Urchin] |
| Eggs |
3 |
| Sweet Dashi Syrup |
60cc |
| Salad Oil |
As needed |
| Salted Sea Urchin (Jarred) |
As needed |
| Shiso Leaves |
As needed |
Sweet Dashi Syrup
| Dashi Stock |
200cc |
| Sugar |
40g |
| Mirin |
20cc |
| Sake |
20cc |
| Salt |
Just under 1 teaspoon |
| Light Soy Sauce |
A dash |
Steps (Thick Omelette with Sea Urchin)
- Combine the ingredients for the sweet dashi syrup in a small pot and bring to a boil.
- Let cool and store in the refrigerator.
- Mix the eggs with the sweet dashi syrup. Heat salad oil in a tamagoyaki pan and cook in 3 layers.
- Shape with a sushi mat, then cut into pieces. Make a slit in each piece and insert shiso leaves and salted sea urchin.