Culinary Workshop - Culinary Art - Dec. 2008
Ingredients (For 2 Rolls)
| Chicken Breast |
2 pieces ... Butterfly cut, lightly pounded to even thickness, and marinated. |
Marinade
| Salt |
0.8% (of the weight of the meat) |
| Sake |
1 tablespoon |
| Boiled Egg Whites |
2 eggs |
| Smoked Salmon |
40g |
| Processed Cheese |
80g ... Cut into 1cm square sticks |
Instructions
- Using a food processor, blend the boiled egg whites and smoked salmon into a smooth paste.
- Pat dry the chicken, spread half of the paste from step 1 on each piece, and place cheese at the center. Roll up the chicken to make 2 rolls.
- Wrap each roll in aluminum foil, pierce with a bamboo skewer, and steam for about 10 minutes. Let cool.
- Chill well in the refrigerator, then slice before serving.
Ingredients
| 【Accompaniment: Five-Color Namasu Rolls】 |
| Lettuce |
4 leaves ... Blanched, cooled in water, and drained |
| Daikon Radish |
150g ... Julienned |
| Carrot |
50g ... Julienned |
| Celery |
1/2 stalk ... Julienned, soaked in water, and drained |
| Ginger |
10g ... Julienned, soaked in water, and drained |
| Shredded Agar |
10g ... Cut into 3cm pieces, soaked in water until softened, and drained |
Vinegar Dressing
| Vinegar |
3 tablespoons |
| Sugar |
3 tablespoons |
| Light Soy Sauce |
1 teaspoon |
| Kombu Dashi |
2 tablespoons |
| Salt |
1/4 teaspoon |
Instructions
- Soak julienned daikon and carrot in salted water (1 cup water + 2 teaspoons salt).
- Drain and squeeze the excess water from step 1, then mix with celery, agar, and ginger in the .
- Spread out lettuce leaves, place the namasu mix from step 2 inside, roll them up, and cut into 2-3cm pieces. Arrange on a plate for serving.