Culinary Art Workshop - 2016.Dec.
Ingredients (Serves 4)
| Eggs (M) | 2 pieces ... Beat and mix with dashi broth, then strain. |
| Dashi Broth | Same quantity as eggs |
| Sea Urchin Paste | 40g |
| Sea Bream | 40g × 4 slices ... Sprinkle with sake and a pinch of salt. |
| Chicken Breast | 20g × 4 slices ... Season the same way. |
| Shrimp | 4 pieces ... Devein and season. |
| Shimeji Mushrooms | 50g ... Separate into small clusters and trim the stems. |
| Mitsuba (Japanese Parsley) | To taste ... Chop into 5mm pieces. |
Silver Sauce (Ginan)
| Dashi Broth | 250ml |
| Salt | Just under 1/4 tsp |
| Mirin | 1 tbsp |
| Potato Starch Slurry | As needed |
Instructions
- In a mortar, gradually thin the sea urchin paste with the egg mixture.
- Divide the mixture into bowls and layer with sea bream, chicken breast, shrimp, and shimeji mushrooms. Sprinkle with mitsuba. Steam over medium-low heat for about 10 minutes.
- Prepare the silver sauce (ginan) and pour over the steamed ingredients from step 2.