Cooking Studio Culinary Art 2020.January
Ingredients
| Amberjack sashimi (belly cut) |
1 fillet ... Lightly salt and let rest for 10 minutes. Pat dry. |
| Mizuna |
1/2 bunch ... Cut into 4cm lengths |
| Mitsuba |
1/4 bunch ... Cut into 4cm lengths |
| Daikon radish |
5cm ... Julienned |
| Carrot |
50g ... Julienned |
| Leek |
1/2 stalk ... Thinly sliced diagonally |
| Enoki mushrooms |
1/2 bunch ... Cut into 5cm lengths |
| Julienned yuzu peel |
As needed |
Seasonings
| Water |
400-500ml |
| Kombu |
5cm × 5cm |
| Japanese sake |
2 tbsp |
Ponzu Sauce
| Light soy sauce |
50ml |
| Cooked sake |
50ml |
| Vinegar |
25ml |
| Kabosu juice |
1 tbsp |
Condiments
| Momiji oroshi (grated daikon with chili) |
As needed |
| Chopped green onions |
As needed |
| Sudachi citrus |
As needed |
Procedure
- Slice the amberjack into 4mm-thick pieces and arrange on a plate. Garnish with julienned yuzu peel and prepared vegetables.
- In a clay pot, combine water and kombu, and heat. Once it begins to boil, add Japanese sake.
- Add the vegetables to the pot. Once it comes to a boil again, add the amberjack slices one at a time and lightly cook (shabu-shabu style). Remove along with the vegetables.
- Serve with ponzu sauce mixed with condiments of your choice.