Culinary Workshop - Culinary Art - Sep.2021
Ingredients (Serves 4)
| Taro |
300g - Wash thoroughly and steam with the skin on. |
| Ground chicken thigh |
100g |
| Dried shiitake mushroom |
1 piece - Rehydrate and finely chop |
| Carrot |
30g - Finely chopped |
| Ginkgo nuts (boiled) |
8 pieces - Halve each |
Seasonings
| Light soy sauce |
1 tbsp |
| Sake |
1/2 tbsp |
| Sugar |
1/2 tbsp |
| Water-dissolved potato starch |
1 tsp (1/2 tsp starch + 1 tsp water) |
Silver Sauce
| Dashi stock |
200ml |
| Light soy sauce |
1 tsp |
| Sake |
1 tsp |
| Edible chrysanthemum |
As needed - Quickly blanch in water with a drop of vinegar, cool in cold water, and drain. |
| Water-dissolved potato starch |
1 tbsp |
Additional Items
| Frying oil |
As needed |
| Thinly sliced green yuzu peel |
As desired |
Instructions
- In a pot, combine ground chicken with seasonings and cook over heat, stirring to make crumbles. Bind with water-dissolved potato starch.
- Steam taro with skin on until a skewer easily pierces through. Peel while warm and mash with a pinch of salt. Divide into four portions.
- Spread one portion of mashed taro on a piece of plastic wrap, place chicken crumbles and ginkgo nuts inside, and shape into a ball. Coat lightly with potato starch.
- Deep fry in 170°C oil until lightly golden.
- Arrange on a plate, pour warm silver sauce over, and garnish with green yuzu peel.
