Culinary Workshop - Culinary Art - Mar.2026
Ingredients
| Ground chicken thigh | 100g |
| Peeled shrimp | 40g ... Remove the vein and chop roughly |
| Domyoji rice flour | 30g or more |
| Salt-pickled cherry blossoms | As needed ... Soak in water to remove salt |
| Salt-pickled cherry leaves | As needed ... Soak in water to remove salt |
<Seasonings>
| Dashi stock | 1 tbsp |
| Light soy sauce | 1 tsp |
| Sake | 1 tsp |
| Sugar & salt | A pinch |
| Grated ginger juice | 1/2 tsp |
| Potato starch | 1 tsp |
<Clear sauce (Gin-an)>
| Dashi stock | 200ml |
| Light soy sauce | 1/3 tsp |
| Mirin | 1 tsp |
| Salt | A pinch |
| Potato starch slurry | 1/2 tsp potato starch + 1 tsp water or more |
| Cherry blossoms | |
Instructions
- In a small pot, add ground chicken (50g) and <seasonings>, then heat. Cook while stirring until crumbly.
- Let 1) cool, transfer to a bowl, add remaining ground chicken (50g), shrimp, ginger juice, and potato starch, then knead well.
- Shape into 6 balls and evenly coat with Domyoji rice flour.
- Place cooking paper in a steamer, lay cherry leaves, and arrange 3). Steam for about 10 minutes once steam rises. Let rest briefly before removing.
- Serve on a plate and pour over the <clear sauce> with cherry blossoms (garnish with rapeseed blossoms as well).