Japanese｜Seafood｜Spring｜Vegetables｜梅肉豆腐・初夏の梅香サラダ
Plum-Infused Tofu and Early Summer Plum-Fragrance Salad
Culinary Workshop - Culinary Art - May 2007
Ingredients
| 【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.
Ingredients
| 【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.