Culinary Workshop Karinary Art 2017.December.
Ingredients
| [Tai no Hosho-maki (Sea Bream Scrolls)] | |
| Sea bream sashimi | 50g ... Cut into 5-6mm thin slices. |
| Daikon radish | 5cm ... Thinly sliced and soaked in 2% saltwater (500ml water + 10g salt) for 5 minutes. |
| Cucumber | 1 piece ... Cut into 5cm long thin sticks and soaked in saltwater for 5 minutes. Rinse. |
| Mitsuba (Japanese parsley) | As needed ... Blanch lightly and rinse. |
Seasoning
| Mikawa Irizake | 2 tbsp |
| Water | 2 tbsp |
| Wasabi | As needed |
Instructions
- Mix Mikawa Irizake with water and marinate the sliced sea bream for 10 minutes.
- Pat dry the daikon and cucumber after soaking. Cut daikon into 7cm lengths.
- Place wasabi on the sea bream, add cucumber, wrap with daikon, and tie with mitsuba.
Ingredients
| [Simmered Oysters] | |
| Oysters | 15 pieces |
| Yuzu | As needed ... For garnish. |
Seasoning
| Dashi stock | 100ml |
| Tamari soy sauce | 2 tbsp |
| Mirin | 2 tsp |
Instructions
- Place oysters and seasoning ingredients into a pot and heat. When oysters become plump, remove from heat and set aside.
- Simmer the cooking liquid until slightly reduced and let it cool. Return oysters to the liquid and store in the refrigerator.