Cooking Studio Culinary Art 2007.Oct.
Ingredients
| Persimmon |
100g ... Cut into 1cm cubes and sprinkle with mirin. |
| Daikon Radish |
50g ... Julienne into 3cm lengths. |
| Cucumber |
50g ... Julienne into 3cm lengths. |
| Carrot |
20g ... Julienne into 3cm lengths and blanch briefly. |
| Fresh Shiitake Mushrooms |
2 pieces ... Simmer with sugar, soy sauce, and dashi. |
Adjusted Vinegar
| Vinegar |
2 tablespoons |
| Salt |
1/3 teaspoon |
| Sugar |
1 teaspoon |
| Water |
200cc |
Sesame Vinegar
| Toasted Sesame Seeds |
2 tablespoons |
| Dashi |
2 tablespoons~ |
| Soy Sauce |
1/2 teaspoon |
| Sugar |
1/2 teaspoon |
Instructions
- Soak the daikon radish, cucumber, and carrot in the adjusted vinegar.
- Slice the simmered shiitake mushrooms into thin strips.
- Grind the sesame seeds in a mortar and mix in the other seasonings to make the sesame vinegar.
- Toss the persimmon with a small amount of the sesame vinegar. Spread the remaining sesame vinegar on a plate, place the persimmon on top, and then arrange the drained vegetables from step 1 and the shiitake mushrooms from step 2 on top, decorating for a colorful presentation.