Culinary Workshop Culinary Art 2014.March
Ingredients
| Sashimi-Grade Scallops |
3 pieces ... Thinly slice each into 3-4 pieces and coat with cherry blossom dressing |
Shoogoin Daikon Cherry Blossom Pickle
| Shoogoin Daikon |
300g ... Thinly sliced into ginkgo shapes |
| Cherry Blossom Salt Pickles |
1 tsp ... Finely chopped |
| Sushi Vinegar |
1 tbsp |
| Salt |
A pinch |
Cherry Blossom Dressing
| Cherry Blossom Salt Pickles |
5-6 pieces ... Soak in 50ml of water for about 10 minutes. Remove the flowers and use the soaking water for the dressing |
| Sushi Vinegar |
2 tbsp |
| Cherry Blossom Soaking Water |
2 tbsp |
| Salad Oil |
2 tbsp |
Others
| Shiso Leaves |
3 pieces ... Chopped into 5mm squares |
Steps
- Place the thinly sliced Shoogoin daikon in an airtight container (or bag), add cherry blossom salt pickles and sushi vinegar. Lightly massage and let sit for over an hour.
- Mix sushi vinegar to salad oil to prepare the .
- Arrange the Shoogoin daikon and scallops on a plate, drizzle with , sprinkle with shiso leaves, and garnish with cherry blossoms.