Culinary Studio Culinary Art 2006.December
Ingredients (Serves 4)
[A]
| Turnip |
300g - Grate, drain using a strainer, pour boiling water over, and lightly squeeze out water. |
| Domyoji rice |
3 tbsp - Soak in 3 tbsp of lukewarm water. |
| Egg white |
1 piece - Beat until stiff peaks form. |
| Wood ear mushrooms |
2 small pieces - Finely chopped. |
| Ginkgo nuts |
10 pieces - Boil, peel, and quarter. |
[B]
| Chicken thigh |
10g per person - Blanched. |
| Spanish mackerel (sawara) |
10g per person - Grilled. |
| Shrimp |
10g per person - Blanched. |
| Conger eel (anago) |
10g per person - Grilled. |
[C]
| Shimeji mushrooms |
1 cluster per person - Grilled. |
| Shiitake mushrooms |
Half piece per person - Grilled. |
| Maitake mushrooms |
1 cluster per person - Blanched. |
| Lily bulbs |
1 piece per person - Boiled. |
Thickened Sauce (Kuzu-An)
| Dashi stock |
300ml |
| Soy sauce |
1 tbsp |
| Salt |
1/4 tsp |
| Sugar |
1/2 tsp |
| Sake |
1/2 tsp |
| Mirin |
1/2 tsp |
Garnish
| Daikon radish |
Cut into 5mm thick slices and boiled. |
| Red turnip |
5mm thick slices. |
| Spinach stems |
Boiled. |
Instructions
- Combine the ingredients from [A] and mix in the wood ear mushrooms and ginkgo nuts.
- In a serving dish, arrange the ingredients from [B] and [C], and pour the mixture from step 1 over them. Garnish with daikon radish, turnip, and spinach.
- Steam in a steamer for 12 minutes.
- Make the Kuzu-An sauce by thickening dashi stock with potato starch, and pour it over the dish before serving.