Culinary Studio Karinary Art 2020.Dec.
Ingredients - Grilled Chicken Marinated in Plum Koji and Sake Lees
| Chicken thigh |
1 piece ... Cut in half lengthwise, sprinkle with about 1% salt, and let sit briefly. Pat dry. |
Marinade
| Sake lees (70g) + Plum koji dressing |
2 tbsp or more |
Instructions
- Loosen the sake lees with plum koji dressing to create the marinade. Marinate the chicken for 1-3 days.
- Before grilling, scrape off the marinade and grill the chicken on both sides. (Be cautious as it burns easily.)
Ingredients - Spinach and Lily Bulb with Sesame Dressing
| Spinach |
1/2 bunch ... Boil briefly to retain color, then cut into 3cm lengths. |
| Lily bulb |
25g ... Boil in salted water for 2-3 minutes. |
| Edible chrysanthemum |
As needed ... Blanch quickly in vinegar-infused boiling water, then cool in ice water. |
Seasoning
| Ground sesame, plum koji dressing |
As needed |
Instructions
- Combine the spinach with plenty of ground sesame. Plate and garnish with lily bulb and chrysanthemum. Drizzle with plum koji dressing.
Ingredients - Kazunoko, Avocado, and Nagaimo Appetizer
| Salted kazunoko (herring roe) |
2-3 pieces ... Soak in lightly salted water to desalt and cut into bite-sized pieces. |
| Avocado |
1 ... Cut into bite-sized pieces. |
| Nagaimo (Japanese yam) |
10cm ... Cut into bite-sized pieces. |
Seasoning
| Wasabi, plum koji dressing |
As needed |
Instructions
- Plate the kazunoko, avocado, and nagaimo. Garnish with wasabi and drizzle with plum koji dressing.
