Culinary Workshop - Culinary Art - Jan.2026
Ingredients
| 【Simmered Shrimp in Umami Sauce & Deep‑Fried Jerusalem Artichoke】 |
| Shrimp (with shell) |
8 pcs ... deveined and thoroughly washed |
| Ginkgo Nuts |
8 nuts ... boiled |
Broth
| Dashi Stock | 1 C |
| Sake | 1 tbsp |
| Sugar | 1‑1/2 tbsp |
| Soy Sauce | 2 tsp |
| Salt | 1/2 tsp |
Procedure
- Place the broth in a pot over medium‑low heat, and when it comes to a boil, add the shrimp.
- Once the shrimp change color, reduce to low heat and simmer for 3 minutes.
- Peel the shrimp, shape, and arrange together with the ginkgo nuts on a plate.
Ingredients
| 【Deep‑Fried Jerusalem Artichoke (Tatsuta‑age)】 |
| Jerusalem Artichoke |
120g ... washed and cut into bite‑size |
Seasoning
| Soy Sauce | 1‑1/2 tbsp |
| Sugar | 2/3 tsp |
| Kombu Tea | 2/3 tsp |
| |
| Potato Starch | as needed |
| Frying Oil | as needed |
| Nori Powder (Aonori) | to garnish |
Procedure
- Put the seasoning and Jerusalem artichoke into a plastic bag and massage together.
- Wipe off moisture from Jerusalem artichoke, coat with potato starch, and fry at 170°C.
- Sprinkle with nori powder.
Ingredients
| 【Daikon Radish with Wasabi Pickle Dressing】 |
| Daikon Radish |
100g ... cut into 4cm long thin strips |
| Daikon Sprouts (Kaiware) |
as needed |
Combined Dressing
| Wasabi Pickles | 2 tsp |
| Mayonnaise | 1‑1/2 tsp |
| Soy Sauce | a little |
Procedure
- Lightly sprinkle salt on the daikon and let sit for a while.
- Squeeze the daikon well and toss with the combined dressing.
- Garnish with daikon sprouts.