Culinary Art Studio Karinary Art 2022.March
Ingredients
| Scallops |
3 pieces ... Tear each into four by hand. Sprinkle with sake and salt, then let rest for a while. |
| Boiled bamboo shoots |
50g ... Cut into bite-sized pieces and simmer in dashi stock with light soy sauce and a little sake. |
| Canola Flowers |
As needed ... Blanch quickly, cool in ice water, squeeze out excess water, and season with light soy sauce. |
Egg Cream
| Egg |
1 |
| Milk |
3 tbsp |
| Heavy cream |
1 tbsp |
| Salt |
A pinch |
Silver Sauce
| Dashi stock |
200ml |
| Light soy sauce |
1/2 tsp |
| Mirin |
1/2 tsp |
| Salt |
A pinch |
| Potato starch slurry |
1 tbsp |
Garnish
Instructions
- Blanch the scallops by pouring boiling water over them.
- In a bowl, mix egg, milk, heavy cream, and salt. Heat in a double boiler and stir with a rubber spatula until thickened.
- Prepare the Silver Sauce: Bring dashi stock and seasonings to a boil in a saucepan, then thicken with potato starch slurry.
- Arrange the scallops and bamboo shoots on a plate, pour over the egg cream, and steam in a steamer for about 3 minutes.
- Pour the Silver Sauce over, garnish with canola flowers, and top with wasabi.
