Culinary Workshop - Culinary Art - Dec. 2025
Ingredients
| 【Grilled Salt-Marinated Chicken】 |
| Chicken Thigh |
1 piece (300g) ... trim to an even thickness |
<Marinade>
| Salted Squid (Shiokara) |
120g ... finely processed in a food processor |
| Reduced Sake |
50ml |
| Yuzu Peel |
From 1/2 fruit ... finely chopped, including the white pith |
| Ichimi Chili Pepper |
1/3 tsp |
<Garnish>
Method
- Combine all ingredients from the salted squid through the ichimi chili to make the marinade.
- Marinate the chicken thigh in the marinade for at least 12 hours. Using a zip-top bag is recommended.
- Scrape off excess marinade and grill skin-side down in a non-stick frying pan. Once browned, turn over and cook gently on low heat until done.
- Allow to cool slightly, cut into bite-sized pieces, and garnish with shredded yuzu peel.
Ingredients
| 【Fresh Kelp Rolls】 |
| Fresh Salted Kelp |
150g ... soak in water for 40 minutes, then cut into 15cm lengths |
<Seasoning>
| Water |
200ml or more |
| Soy Sauce & Sake |
1½ tbsp each |
| Sugar & Mirin |
1 tbsp each |
Method
- Use two sheets of kelp per roll, roll vertically, and loosely tie with kitchen twine.
- Arrange in a pot, add the seasoning, and simmer gently for 30 minutes or longer. Cover with a drop lid, adding water if necessary.
- Cut to desired size and arrange on a serving dish.
Ingredients
| 【Red & White Pickled Daikon and Carrot (Namasu)】 |
| Daikon Radish |
300g ... cut into 2mm square strips, 4cm long |
| Carrot |
35g ... cut into 2mm square strips, 4cm long; briefly blanch and cool in cold water |
| Mitsuba (Japanese Parsley) |
As needed ... briefly blanch and cut into 2cm lengths |
<Sweet Vinegar Dressing>
| Rice Vinegar |
100ml |
| Sugar |
45g |
| Water |
100ml |
Method
- Bring the sweet vinegar dressing to a boil once, then allow to cool.
- Sprinkle the daikon and carrot with salt (a generous 1 tsp) and let stand briefly.
- Rinse, squeeze well, and soak lightly in a small amount of the sweet vinegar.
- After 2-3 minutes, squeeze again and marinate in the remaining sweet vinegar.
- Arrange on a plate and garnish with mitsuba.