Culinary Workshop Culinary Art 2014.Feb.
Ingredients
| Yellowtail |
3 pieces ... Cut each into 2-3 pieces. Sprinkle with salt and let sit for 20 minutes |
| Turnip |
400g ... Peeled and cut into 4-6 wedge-shaped pieces |
| Shimeji Mushrooms |
Half pack ... Separated into small clusters |
| Carrot |
100g ... Cut into 5-6mm thick slices and shaped into flowers |
| Turnip Leaves |
As needed ... Boiled and cut into 4cm lengths |
| Shredded Leeks |
As needed |
Seasonings
| Dashi Stock |
200ml |
| Sake |
100ml |
| Mirin |
50ml |
| Dark Soy Sauce |
40ml |
| Sugar |
2 tsp |
| Salt |
A pinch |
White Miso Cheese Sauce
| Saikyo Miso |
30g |
| Cream Cheese |
50g |
| Dashi Stock |
200ml or more |
Steps
- Blanch the yellowtail in hot water with added sake (not listed in ingredients) to remove excess fat.
- Place turnips, shimeji mushrooms, carrots, yellowtail, and the in a pot and heat. Once boiling, cook for about 2 minutes and keep warm.
- In a small saucepan, mix Saikyo miso and cream cheese, thin with dashi stock, and heat over low flame. Once thickened, chill (White Miso Cheese Sauce).
- Serve 2) on a plate, garnish with turnip leaves, pour the White Miso Cheese Sauce, and top with shredded leeks.