Junmai Daiginjo Ginjo Workshop
Ingredients
| Boiled Bamboo Shoots | 150g ... Thinly sliced into 4cm strips |
| Carrot | 60g ... Thinly sliced into 4cm strips |
| Udo (Japanese Spikenard) | 120g ... Thinly sliced into 4cm strips, soaked in vinegar water |
| Japanese Parsley (Seri) | 50g ... Blanched and cut into 4cm lengths |
| Sashimi-grade Salmon | 100g ... Lightly salted, placed on a sieve, and scalded with hot water, then cooled |
Kinome Dressing
| Kinome (Japanese Pepper Leaves) | 20 leaves |
| White Miso | 20g |
| Egg Yolk | 1 yolk |
| Sugar | 1 tablespoon |
| Vinegar | 1 tablespoon |
| Light Soy Sauce | 1 tablespoon |
| Salad Oil | 1.5 tablespoons |
Steps
- Lightly mix the drained vegetables with the thinly sliced salmon.
- Prepare the kinome dressing. Gradually mix the salad oil into the egg yolk, then carefully blend in the other seasonings. Finally, add the finely chopped kinome leaves.
- Plate the vegetables and salmon, and serve with the kinome dressing on the side.
Culinary Studio Culinary Art 2008.May.
Ingredients
| Pork Loin (Block) | 400g ... Blanch in boiling water. Rub with salt (10g) and pepper, then let rest for 1 hour. |
| Aromatic and Scrap Vegetables | As needed |
| Apple | Cut into sticks, soak in salted water, and drain. |
Horseradish Sauce
Grate horseradish (Western Wasabi) and mix with fresh cream. Season with salt.
Instructions
- Heat salad oil in a frying pan and sear the pork block until browned.
- Place the seared pork, aromatic vegetables, and scrap vegetables in a pot. Add enough water to just cover the ingredients and heat over low heat. Once it boils, simmer for about 20 minutes, then let cool completely.
- Once cooled, transfer the pork to a sealed polyethylene bag for storage.
- Thinly slice the cold pork and plate. Serve with the apple sticks and
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