Seafood｜Spring｜Vegetables｜Western｜ホタルイカと菜花のマリネ
Marinated Firefly Squid and Canola Flowers
Culinary Workshop Culinary Art 2013.Mar.
Ingredients
| Firefly Squid (Boiled) | 100g ... Remove eyes and beak, and pat dry |
| Canola Flowers | 80g ... Blanch quickly, cool in water, squeeze out excess water, and sprinkle with Mikawa roasted sake (not listed in ingredients) |
| New Onion | Half ... Thinly sliced, soaked in water, and drained |
Marinade Dressing
| Grated Garlic | 1/2 tsp |
| Grated Onion | 1 tbsp |
| Red Chili Pepper | 1 ... Sliced into rings |
| Extra Virgin Olive Oil | 2 tbsp |
| Vinegar | 1 tsp |
| Salt | A pinch |
Decorative Salt
| Rock Salt |
Steps
- In a bowl, mix grated garlic through salt thoroughly. Add the firefly squid, coat well, and refrigerate for about 1 hour.
- Before serving, mix in canola flowers cut into 4-5cm lengths. Plate, top with drained sliced onion, and sprinkle rock salt around the edges.