Culinary Studio Culinary Art 2007.May
Plum Tofu
| Soy milk |
400ml |
| Bittern (Nigari) |
12ml |
| Pickled plum (chopped) |
1 piece |
| Japanese pepper leaves |
As needed |
Amber Sauce
| Dashi stock |
150ml |
| Soy sauce |
1 tbsp |
| Mirin |
1 tbsp |
| Potato starch |
2 tsp (dissolved in 2 tbsp water) |
Instructions
- Mix soy milk and bittern gently, then pour into a container. Cover with plastic wrap and microwave at 500W for 2 minutes.
- In a pot, add dashi stock, soy sauce, and mirin, and heat. Thicken with the potato starch mixture.
- Pour amber sauce over the steamed tofu. Garnish with plum paste and Japanese pepper leaves.
Early Summer Plum Fragrance Salad
| New potatoes |
1 piece - Thinly sliced |
| Red onion |
1 piece - Thinly sliced |
| Scallops (sashimi) |
6 pieces - Blanch in hot water and slice diagonally |
| Pickled plum (chopped) |
As needed |
| Shiso leaves (thinly sliced) |
As needed |
| Bonito flakes |
A small amount |
| Wasabi |
As needed |
| Dashi soy sauce |
As needed |
Instructions
- Blanch the new potatoes briefly, cool them in cold water, and drain. Soak the red onion slices in water and drain.
- Arrange the potatoes, red onion, and scallops on a plate. Garnish with pickled plum, shiso leaves, bonito flakes, and wasabi, then drizzle with dashi soy sauce.
Scallop and Broad Bean Plum Tempura
| Small scallops (boiled) |
100g - Sprinkle with sake (not included in ingredients). |
| Broad beans |
100g - Remove from pods, boil for 2 minutes, and peel. |
| Mitsuba |
As needed - Chopped. |
| Pickled plum |
As needed - Chopped. |
Tempura Batter
| Egg |
1/2 piece |
| Water |
90cc |
| Flour |
80g |
| Salt |
1/3 tsp |
| Frying oil |
As needed |
Instructions
- In a bowl, whisk together the egg and water, then sift in the flour. Add salt and mix lightly.
- Add all the tempura ingredients (scallops to plum) into the bowl, coat with the batter, and deep fry in spoonfuls.