Autumn｜Japanese｜Mushrooms｜Seafood｜Vegetables｜いか、椎茸、きゅうり 黄味酢和え
Squid, Shiitake, and Cucumber with Egg Yolk Vinegar Dressing
Culinary Art Studio Karinary Art 2022.Oct.
Ingredients
| Golden cuttlefish (for sashimi) | 60g ... Make decorative cuts on the surface and cut into bite-sized pieces. (Shrimp can be used instead) |
| Shiitake mushrooms | 1-2 pieces ... Sliced |
| Cucumber | 1 ... Rub with salt, cut lengthwise, and slice thinly diagonally. |
Egg Yolk Vinegar
| Egg yolks | 2 yolks |
| Sugar | 2 teaspoons |
| Mirin | 2 teaspoons |
| Light soy sauce | 2 teaspoons |
| Rice vinegar | 2 teaspoons |
| Salt | As needed |
| Dashi stock | 1-1/3 tablespoons |
Instructions
- Add sake (not listed in the ingredients) and a pinch of salt to a pot, add the cuttlefish, and heat to simmer with sake. Drain in a colander.
- Simmer the shiitake mushrooms in sake in a separate pot.
- Lightly salt the cucumber, let it soften, rinse with water, and squeeze out excess moisture firmly.
- Egg Yolk Vinegar: Combine all ingredients in a small pot and mix carefully. Heat in a hot water bath while stirring until thickened. Spread on a tray to cool.
- Arrange the cuttlefish, shiitake mushrooms, and cucumber on a plate, and serve with the egg yolk vinegar.