Culinary Workshop - Culinary Art - 2011 Feb
Ingredients
| Sashimi-grade Squid |
1 squid ... Thinly sliced into "ito-zukuri" |
| Canola Flowers |
1 bunch ... Blanched briefly |
| White Sesame Tofu (Goma Tofu) |
1 pack ... Cut into equal portions |
Irizake (Traditional Seasoning)
| Pickled Plum (Umeboshi) |
40g |
| Water |
As needed |
| Japanese Sake |
300ml |
| Kombu (Seaweed) |
2cm square |
| Bonito Flakes |
4g |
| Light Soy Sauce |
1.5 tsp |
Accompaniments
| Pickled Plum Paste (Ume-Niku) |
|
| Wasabi |
|
| Grated Ginger |
|
Steps
-
Prepare the Irizake: Pierce the pickled plum with a toothpick in several places and heat in a bowl of water in the microwave for 1 minute. Combine the plum, sake, and kombu in a pot and simmer until reduced by half. Add bonito flakes and light soy sauce, then strain.
- Marinate the sliced squid and blanched canola flowers in the prepared Irizake.
- Plate a small amount of Irizake at the bottom of the dish, place sesame tofu, and top with the marinated squid and canola flowers.