Culinary Workshop Karinary Art 2019.Feb.
Ingredients
| Squid (sashimi grade) | 60g ... Cut into 2cm wide slices or julienne |
| Salmon roe | As needed |
| Daikon radish sprouts | As needed |
| Sudachi | As needed ... Sliced into rounds |
Mixed Seasoning
| Yuzu pepper paste | 1 tsp (to taste) |
| Salted kombu | 1g |
| Minced sudachi peel | A pinch |
| Minced green onion | 2 tsp |
| White sesame oil | 1 tsp |
| Mirin | 1 tsp |
| Soy sauce | To taste |
Instructions
- Mix yuzu pepper paste through mirin to prepare the
. - Toss the squid with the
, and add a few drops of soy sauce to adjust the flavor. - Plate step 2, top with salmon roe, and garnish with daikon radish sprouts and sudachi slices.