Culinary Art Workshop - 2017.April
Ingredients
| Prosciutto | 4 slices (20g) |
| Cream Cheese | 24g ... Cut into sticks and wrap with prosciutto. |
| Shrimp | 2 pieces ... Remove the vein, boil, sprinkle lightly with salt, and slice diagonally. |
Vegetables
| Mizuna | 30g ... Cut into 5cm lengths. |
| Cilantro | 20g ... Leave some for garnish and roughly chop the rest. |
| Carrot | 20g ... Julienne cut. |
| Bell Pepper | 20g ... Julienne cut. |
| Shiso Leaves | 2 leaves |
| Rice Paper | 2 sheets |
Chili Sauce
| Sweet Chili Sauce | To taste |
| Mayonnaise | To taste |
| Plum Wine | To taste |
Instructions
- Briefly soak the rice paper in water, then wrap with prosciutto, cream cheese, shrimp, and drained vegetables.
- Mix sweet chili sauce and mayonnaise, adjusting the thickness with plum wine to make the sauce.
- Cut step 1 into bite-sized pieces, arrange on a plate, and serve with the
from step 2.
Seafood｜Summer｜Western food｜サザエとアスパラの葛切り ~青じそジュレ添え~
Turban Shell and Asparagus with Kuzu Noodles ~ Served with Shiso Gelée ~
Culinary Studio Culinary Art 2019.August
Ingredients
| Turban Shell (Sazae) | 2 pieces ... Arrange in a pot, add |
| Shrimp | 4 pieces ... Boil and slice diagonally in half. |
| Green Asparagus | 2 stalks ... Boil and cut into 4 cm lengths. |
| Kudzu Noodles | 20g ... Boil for about 10 minutes, rinse in cold water, and drain. |
Seasoning A
| Sake | 2 tablespoons |
| Water | 2 tablespoons |
Seasoning B
| Dashi Stock | 50ml |
| Mirin | 5ml |
| Light Soy Sauce | 10ml |
Seasoning C
| Sake | 15ml |
| Mirin | 5ml |
| Light Soy Sauce | 10ml |
Shiso Consommé Jelly
| Water | 250ml |
| Consommé Cube | 1 piece |
| Powdered Gelatin | 5g ... Soak in 1 tablespoon of water. |
| Shiso Leaves | 3 pieces ... Finely chopped. |
Procedure
-
Prepare the
. Add water and consommé to a pot and dissolve. Heat until it boils, then add the soaked gelatin and dissolve. Pour into a tray and refrigerate. Once set, break into pieces and mix with shiso leaves. -
Remove the steamed turban shell meat and roughly chop. Boil
in a pot, add the turban shell, and simmer to coat. -
Soak the boiled shrimp and asparagus in
for 30 minutes. -
Arrange step 2, step 3, and the kudzu noodles on a plate, then top with the
.