Culinary Workshop - Culinary Art - 2011.Dec.
Ingredients
| 【Shimo-Ika Matsukasa Style】 |
| Monkfish squid |
20g ... Scored with crosshatch cuts, sprinkled with salt and sake |
Tosa Vinegar Sauce
| Dashi broth |
2 tbsp |
| Vinegar |
1 tbsp |
| Light soy sauce |
1 tsp |
| Mirin |
1 tsp |
| Sugar |
1/3 tsp |
| Water-dissolved potato starch |
As needed |
Garnish
Steps
- Bring water to a boil and blanch the squid briefly to reveal the crosshatch pattern. Then lightly char the pattern over direct heat.
- Bring the Tosa vinegar sauce to a boil and thicken with water-dissolved potato starch.
- Coat the cooled squid with the sauce, plate, and garnish with shiso flower.
Ingredients
| 【Simmered Kuwais】 |
| Kuwais (arrowhead bulbs) |
5 pieces ... Peel into six-sided shapes and soak in water with a splash of vinegar |
Seasonings
| Dashi broth |
200ml |
| Light soy sauce |
2 tsp |
| Sake |
1 tsp |
| Mirin |
1 tsp |
Steps
- Add kuwais and enough water to cover in a pot. Simmer for 10 minutes (skim off any foam).
- In a separate pot, combine the kuwais and seasonings. Simmer over low heat for about 15 minutes, then let cool.
Ingredients
| 【Simmered Maitake Mushrooms】 |
| Maitake mushrooms |
200g ... Tear into bite-sized pieces and blanch in salted boiling water |
Seasonings
| Dashi broth |
2 tbsp |
| Sugar |
1 tsp |
| Soy sauce |
1 tbsp |
| Sake |
1 tsp |
Steps
- Add seasonings and maitake mushrooms to a pot. Bring to a boil, then simmer over low heat for 2 minutes. Remove the mushrooms.
- Reduce the sauce, then return the mushrooms to the pot to coat them.