Culinary Studio Culinary Art 2019.July
Ingredients
| Tatami Iwashi |
1 sheet (6g) |
| Cream Cheese |
50g |
Seasoning
| Mikawa Iri-Zake |
2/3 teaspoon or more |
| Fresh Cream |
1 teaspoon or more |
Others
| Shiso Leaves |
As needed |
| Shichimi Togarashi (Seven Spice Powder) |
As needed |
Procedure
- Mix cream cheese with fresh cream until smooth. Add Mikawa Iri-Zake to adjust the flavor.
- Place the tatami iwashi in a frying pan and lightly toast both sides until fragrant. Break into small pieces by hand.
- Gently mix half of the tatami iwashi into the mixture from step 1.
-
Line a plate with shiso leaves, serve the mixture from step 3, and top with the remaining tatami iwashi.
Garnish with shiso leaves and sprinkle with shichimi togarashi.