Culinary Workshop - Culinary Art - Oct.2008
Ingredients
| Satoimo (Taro) |
400g～ ... Wash off dirt and steam with the skin on. |
| Marlin |
2 slices ... Cut each slice in half. Sprinkle with salt and sake. |
| Potato Starch (Katakuriko) |
As needed |
| Sweet Potato |
As needed ... Cut into ginkgo leaf shapes. |
| Carrot |
As needed ... Cut into maple leaf shapes. |
| Ginkgo Nuts |
As needed ... Remove the shells. |
| Frying Oil |
As needed |
Accompaniments
| Grated Daikon |
As needed |
| Aonori (Green Laver) |
As needed |
Dashi Soy Sauce
| Dashi Stock |
200ml |
| Soy Sauce |
Slightly more than 2 tablespoons |
| Mirin |
2 tablespoons |
Instructions
- Deep fry the sweet potato, carrot, and ginkgo nuts. Peel the thin skin off the ginkgo nuts.
- Peel the steamed taro, coat with potato starch, and deep fry.
- Similarly, coat the marlin with potato starch and deep fry.
- Bring the dashi soy sauce to a boil.
- Arrange the taro, marlin, sweet potato, carrot, and ginkgo nuts on a plate. Add grated daikon and pour the dashi soy sauce over. Sprinkle with aonori.