Culinary Workshop - Culinary Art - July 2025
Ingredients
| Winter melon | 80g or more ... Cut into bite-sized 3cm cubes, sprinkle with salt and rub. Boil from cold water to remove bitterness |
| Pumpkin | 80g or more ... Cut into bite-sized 3cm cubes |
| Tied konjac noodles | 4 pieces ... Boil from cold water to remove odor |
| Hanpen (fish cake) | 4 slices ... Pour hot water over to parboil |
| Cherry tomatoes | 8 pieces ... Blanch and peel |
| Okra | 4 pods ... Sprinkle with salt and roll on a cutting board |
Seasoning
| Dashi broth | 500 ml |
| White soy-based dashi | 1-1/2 tbsp |
| Sake | 1-1/2 tbsp |
| Grated ginger | As needed |
Instructions
- Place winter melon, pumpkin, and tied konjac in a pot. Add <Seasoning 1>, cover with a paper drop-lid, and simmer over low heat for 6-7 minutes.
- Add hanpen. When it starts to boil, add cherry tomatoes and okra. Once it reboils, remove from heat.
- Cool the pot by placing the bottom in cold water. Once slightly cooled, refrigerate until fully chilled.
- Serve in bowls and top with grated ginger.