Cooking Studio Culinary Art 2026.July
Ingredients
| Grilled eel, shirayaki style | 1/2 eel ・・・Cut diagonally into 6-7mm-wide slices. |
| Water eggplant | 1 ・・・Tear by hand into bite-sized pieces, or cut into slightly long irregular pieces. |
| Myoga ginger | 1 piece ・・・Cut into fine julienne, soak in water, then drain well. |
| Shiso leaves | 3 leaves ・・・Tear by hand. |
| Umeboshi pickled plum | 1 ・・・Chop the flesh into a paste and adjust with mirin. |
＜Shiro Dashi Jelly＞
| Agar powder | 3g |
| Water | 150ml |
| Shiro dashi soy sauce | 2 tbsp |
| Mirin | 1 tsp |
Method
- For the shiro dashi jelly, place the water and agar powder in a small saucepan and mix to dissolve. Heat the mixture, and once it comes to a boil, continue boiling for 1-2 minutes. Add the shiro dashi soy sauce and mirin. Pour into a tray and chill in the refrigerator until set, about 1-2 hours.
- Place the water eggplant, eel, myoga ginger, and shiso leaves in a bowl and gently toss together. Scatter the ume plum paste here and there, then arrange in a serving dish.
- Break the shiro dashi jelly into small pieces and spoon the desired amount over the top.