Culinary Studio Culinary Art 2008.Dec.
Ingredients (Per Serving)
| Mochi (Rice Cake) |
1 piece |
| Fresh Salmon |
20g ... Lightly salted and quickly fried in oil |
| Chicken Thigh |
20g ... Lightly salted and quickly fried in oil |
| Shishito Pepper |
1 ... Quickly fried in oil |
| Fresh Shiitake Mushroom |
1 (small) ... Scored |
| Enoki Mushrooms |
As needed ... Divided into small clusters |
| Onion |
As needed ... Sliced |
| Perilla Leaf (Shiso) |
1 leaf |
| Carrot |
As needed ... Cut into shapes and briefly boiled |
| Melting Cheese Slice |
1/2 slice |
Seasonings
| Miso |
As needed |
| Butter |
As needed |
| Sake |
As needed |
Preparation
| Bamboo Leaves |
Soak in water. Split into two strips and set aside. |
Instructions
- Wipe off the moisture from the bamboo leaves and spread a thin layer of butter on one side. Place a perilla leaf on top.
- On top of step 1, place the mochi, cheese, salmon, chicken, and vegetables. Add dollops of miso, sprinkle with sake, then wrap tightly with the bamboo leaf and secure with bamboo string.
- Bake in a preheated oven at 180°C for approximately 12 minutes.