Culinary Workshop - Culinary Art - March 2025
Ingredients
| Potatoes (Danshaku) | 2 pieces (250 g) - Wash well and boil with the skin on (about 20 minutes, check with a bamboo skewer) |
| Onion | 60 g - Slice perpendicular to the fibers, soak in saltwater, and pat dry |
| Kuruma Shrimp | 4 pieces - Remove the vein, steam with sake (not included in ingredients) with shells on, then peel and lightly salt * Soft roast ham (thinly sliced) can be used as a substitute for shrimp |
| Snow Peas | 6-7 pieces - Boil in salted water, then cool in cold water |
| Snap Peas | 6-7 pieces - Boil in salted water, then cool in cold water |
| Broad Beans | 5-6 pieces - Boil in salted water, then cool in cold water |
Dressing Ingredients
| Mayonnaise | 40 g |
| Wasabi Paste | 1/2 tbsp |
| Fresh Cream | 1/2 tbsp |
| Salt & Pepper | To taste |
Instructions
- Peel the boiled potatoes while still warm and cut into bite-sized pieces.
- Mix the dressing ingredients well and toss with the potatoes and onions.
- Add the colorfully boiled snow peas, snap peas, broad beans, and shrimp.
- Plate and serve.