Japanese food｜Seafood｜Seasonal vegetables｜Winter｜ゆり根の和え物 ２種(雲丹和え・梅肉和え)
Yurine Tossed Dishes in Two Styles (Sea Urchin and Plum Paste)
Culinary Workshop Karinary Art 2019.Janu.
Ingredients
| 【Uni Dressing】 | |
| Lily bulb | 1/2 piece ... Separate into individual petals, wash thoroughly to remove any dirt. |
| Ginkgo nuts (boiled) | 6 pieces ... Boil and cut in half lengthwise. |
| Stems of mitsuba | As needed ... Boil and cut into 7mm lengths. |
Dressing
| Sea urchin paste | 25g |
| Boiled egg yolk | 1/2 yolk |
| Mirin | 2 tsp or more |
| 【Plum Dressing】 | |
| Lily bulb | 1/2 piece ... Separate into individual petals, wash thoroughly to remove any dirt. |
| Scallops (sashimi grade) | 3 pieces ... Slice each into 2-3 pieces. |
| Shiso leaves | As needed |
Dressing
| Plum paste | 25g ... Remove pits from pickled plums, chop finely, and mash into a paste. |
| Mirin | 2 tsp |
| Dashi stock | 1 tsp or more |
Instructions
【Uni Dressing】
- Bring a pot of water to a boil, add salt and vinegar, and blanch the lily bulb petals until slightly firm (about 1.5 minutes). Cool in ice water, drain, and pat dry.
- Mix the sea urchin paste and boiled egg yolk well, then blend with mirin to make the dressing. Toss the lily bulb and ginkgo nuts in the dressing, and garnish with mitsuba.
【Plum Dressing】
- Mix the plum paste with mirin and dashi stock to prepare the dressing.
- Toss the lily bulb and scallops in the dressing, and serve with shiso leaves.