Culinary Art Workshop - 2017.May
Ingredients
| Chinese Yam | 15cm (130g) ... Peel, place in a plastic bag, and pound lightly with a pestle. |
| Salmon Roe | 2-3 tbsp |
| Dried Aosa Seaweed | 5g |
Seasoning
| Dashi Soy Sauce | 1 tbsp |
| Water | 1 tbsp |
| Shiso Leaves | 3 leaves ... Thinly sliced. |
Combined Dashi
| Mikawa Roasted Sake | 2 tbsp |
| Water | 2 tbsp |
| Wasabi | To taste |
Instructions
- Rinse the aosa seaweed in a strainer with water and drain. Soak it in the
and let it sit for a while. - Mix the pounded Chinese yam and the drained aosa seaweed lightly, and plate.
- Pour the
, top with salmon roe, and garnish with shiso leaves.