Culinary Art Kitchen 2025.January
Ingredients
| Sashimi-grade squid (block) | 50g ... Lightly sprinkle with salt and let sit for about 10 minutes. |
| Kumquats | 3-4 ... Halve, remove stems and seeds, then slice thinly into rounds. |
| Baby greens | As needed ... Soak in water until crisp, then drain well. |
| Onion | As needed ... Thinly slice, soak in water, and drain well. |
| Pomegranate | As needed ... Separate the seeds from the flesh. |
Dressing
| Olive oil | 2 teaspoons |
| Wine vinegar | 2 teaspoons |
| Salt | 1/5 teaspoon |
| Wasabi | 1/3 teaspoon |
Instructions
- Toss sliced kumquats with the Dressing and let marinate for about 10 minutes.
- Pat the squid dry with paper towels and slice thinly on the diagonal.
- Before serving, gently combine the marinated kumquats and squid.
- Arrange baby greens, onion slices, marinated squid and kumquats, and pomegranate seeds on a plate. Sprinkle with rock salt and drizzle with olive oil (not listed in ingredients).