Culinary Workshop - Culinary Art - 2011.Dec.
Ingredients
| Fresh oysters (for raw consumption) |
2 pieces ... Remove from shells and marinate in ＜Seasonings＞. |
Seasonings
| Light soy sauce |
1/4 tsp |
| Sake |
1/4 tsp |
| Mirin |
1/4 tsp |
Additional Ingredients
| Chinese cabbage |
4 leaves ... Use tender inner leaves. Blanch briefly in boiling salted water. |
Gingan Sauce
| Dashi broth |
100ml |
| Salt |
1/4 tsp |
| Light soy sauce |
1/2 tsp |
| Mirin |
1/2 tbsp |
| Sake |
1/2 tbsp |
Water-dissolved Potato Starch
| Potato starch |
1 tsp |
| Water |
1 tbsp |
Garnish
| Yuzu peel |
As needed ... Julienne |
Steps
- Lay out the blanched cabbage leaves, place the oysters on them, and wrap. Then wrap again with plastic wrap.
- Steam for 6 minutes.
- Prepare the ＜Gingan Sauce＞. Bring the dashi broth to a boil, season, and thicken with water-dissolved potato starch.
- Place the oysters in their shells (or a dish), pour the Gingan Sauce over them, and garnish with julienned yuzu peel.