Culinary Workshop Culinary Art 2013.May
Ingredients (Serves 2-3)
Mountain Vegetables
| Bamboo Shoots |
30g ... Boiled |
| Bracken |
30g ... Soaked in water after removing bitterness |
| Fiddlehead Ferns |
6 ... Boiled in salted water |
| Mountain Udo (Japanese Spikenard) |
30g ... Sliced into strips and soaked in vinegar water |
Vegetables
| New Onion |
80g ... Thinly sliced and soaked in water |
| Carrot |
20g ... Julienned into fine strips |
| Broad Beans |
10 ... Boiled |
| Radish Sprouts (Kaiware) |
As needed ... Cut into 3cm lengths |
Dressing
| Salad Oil |
50ml |
| Sesame Oil |
5ml |
| Vinegar |
50ml |
| Dark Soy Sauce |
30ml |
| Mirin |
20ml |
Steps
- Cut the prepared bamboo shoots, bracken, and fiddlehead ferns into suitable sizes.
- Lightly dilute Mikawa roasted sake and marinate the vegetables from step 1.
- Combine the marinated mountain vegetables and other vegetables (up to radish sprouts), arrange on a plate, and serve with the .