Culinary Art Workshop - 2017.April
Ingredients
| Sesame Tofu | 2 packs (store-bought) ... Cut into bite-sized pieces. |
| Boiled Firefly Squid | 120g ... Remove eyes. Keep half whole, and finely mince the other half. |
Aromatic Ingredients
| Garlic | 1 clove ... Finely minced. |
| Ginger | 1 piece ... Finely minced. |
Seasonings
| Doubanjiang (Fermented Black Bean Paste) | Just under 1 tsp |
| Soy Sauce | Generous 1 tbsp |
| Sake | 2 tbsp |
| Water | 80ml |
| Chinese Soup Base | 1/2 tsp |
| Salt & Sugar | To taste |
| Salad Oil | 2 tsp |
| Scallion Oil | 1 tbsp |
Instructions
- Heat salad oil in a pot and sauté garlic and ginger. Add the firefly squid and stir-fry.
- Add the doubanjiang to step 1 and stir-fry. Then, add the remaining
and adjust the taste with a pinch of salt and sugar. - Remove from heat and let cool. Mix in the scallion oil.
- Place shiso leaves on a plate, arrange the sesame tofu, and top with the squid mixture from step 3.