Japanese｜Summer｜Vegetables｜かぼちゃのこはくかん・のり梅
Amber Pumpkin Jelly with Nori Plum Sauce
Culinary Workshop - Culinary Art - Jun. 2007
Ingredients
| 【Pumpkin Amber Jelly】 | |
| Pumpkin | 300g - Cut into 3mm thick wedges and steam until a skewer goes through. |
| Eggs | 180g |
| Dashi stock | 170ml |
| Kudzu powder | 1/2 tbsp - Dissolve in 1/2 tbsp water. |
Seasonings
| Salt | 1/3 tsp |
| Soy sauce | 1/2 tsp |
| Mirin | 1 tsp |
Silver Sauce
| Dashi stock | 100ml |
| Sake | 1/2 tbsp |
| Soy sauce | 1/2 tsp |
| Sugar | 1/2 tsp |
| Salt | A pinch |
| Potato starch | 1/2 tsp |
| Water shield (Junsai) | As needed |
Instructions
- Mix eggs and dashi stock, then carefully mix in the kudzu mixture. Add seasonings and strain.
- Place pumpkin slices in a mold and pour the egg mixture. Repeat alternately.
- Steam over low heat until the center sets.
- Cool, cut into pieces, serve on a plate, and pour silver sauce with water shield (junsai).
Ingredients
| 【Nori Ume】 | |
| Nori sheets | 10 sheets |
| Soy sauce | 1/2 cup |
| Sugar | 2 tbsp |
| Sake | 1-1/2 tbsp |
| Mirin | 1-1/2 tbsp |
| Pickled plum (Umeboshi) | 30g |
Instructions
- Tear the nori into pieces and soak in water in a colander.
- Drain naturally after removing from the water.
- Place nori, soy sauce, sugar, sake, and mirin in a pot and simmer gently. Add umeboshi midway and cook until the moisture evaporates.
Culinary Workshop - Culinary Art - Apr. 2008
Ingredients
| New Potatoes | 250g ... Cut each into 6 pieces, boil, and dry them off in the pot. Lightly season with salt. |
| Walnuts | 40g ... Soak in hot water, drain, peel off the skins, and dry roast. |
Seasoning
| White Miso | 2 teaspoons |
| Sugar | 1/2 teaspoon |
| Soy Sauce | 2 teaspoons |
| Dashi Stock | 3 tablespoons |
Garnish
| Kinome (Japanese Pepper Leaves) | As needed |
Instructions
- Grind the walnuts in a mortar until smooth and paste-like. Add the
ingredients and grind further to mix. Adjust the flavor as needed. - Toss the boiled potatoes in the walnut dressing from step 1.
- Plate the dressed potatoes and garnish with kinome leaves.
Culinary Workshop - Culinary Art - Feb. 2009
Ingredients (Serves 4)
| Scallops (for sashimi) | 8 pieces ... Blanched and placed in cold water |
| Salt and Olive Oil | As needed |
| Potatoes | 2 medium ... Cut into chunks and boiled |
| Boiled Egg | 1 ... Roughly chopped |
| Parsley | As needed ... Finely chopped |
| Tonburi (Land Caviar) | As needed ... Lightly seasoned with white soy sauce and olive oil |
| For Garnish: Lemon and Chives |
Mixed Seasoning
| Mayonnaise | 2 tablespoons |
| Olive Oil | 1-1/2 tablespoons |
| Lemon Juice | 1-1/2 teaspoons |
| Salt | 1/2 teaspoon |
| Pepper | A little |
Instructions
- Cut the blanched scallops in half horizontally, sprinkle with salt and olive oil, and let sit for 5 minutes.
- Mash the boiled potatoes while still warm, season with salt, pepper, and vinegar (not listed), then mix with boiled egg and parsley.
- Place the potato salad from step 2 in the center of a plate using a mold, top with the marinated scallops from step 1, and garnish with tonburi, lemon, and chives.
Japanese｜Seafood｜Summer｜Vegetables｜うなぎと焼き茄子のごま豆腐蒸し
Steamed Sesame Tofu with Grilled Eel and Eggplant
Culinary Workshop - Culinary Art - Jul. 2009
Ingredients (for 4 servings)
| Grilled eel (kabayaki) | 1 fillet ... Cut into 8 pieces |
| Eggplant | 4 pieces ... Grill, peel, and cut lengthwise in half |
| Sesame tofu | 1 small pack ... Cut into 4 slices, 1 cm thick each |
Okra Sauce
| Dashi broth | 100 ml |
| Light soy sauce | 2 teaspoons |
| Mirin | 2 teaspoons |
| Potato starch | A small amount |
| Okra | 4 pieces ... Rub with salt, boil, cool in ice water, cut lengthwise, remove seeds, and chop finely |
Garnish
| Wasabi | As needed |
Instructions
- Place a piece of eel in a dish, layer with 2 slices of grilled eggplant and sesame tofu, then top with another piece of eel.
- Prepare the okra sauce: In a small pot, combine dashi broth, light soy sauce, and mirin, and heat. Thicken with a potato starch slurry, then mix in the chopped okra.
- Steam the layered dish in a steamer for 5 minutes. Pour the okra sauce over the top and serve with wasabi.
Chicken｜Japanese｜Spring｜Vegetables｜うどとせりのごま和え
Udo and Japanese Parsley Tossed in Sesame Dressing
Culinary Workshop - Culinary Art - Apr. 2010
Ingredients
| Udo (mountain asparagus) | 4cm ... Cut into thin strips and soak in vinegar water |
| Seri (Japanese parsley) | 50g ... Blanch quickly and cut into 3cm lengths |
| Chicken tenderloin | 2 pieces ... Marinate with seasoning and grill |
Seasoning
| Salt | 1/4 teaspoon |
| Sake | 1/2 tablespoon |
Dressing
| White toasted sesame seeds | 25g |
| Sugar | 1 tablespoon |
| Mirin | 1 tablespoon |
| Salt | 1/4 teaspoon |
| Vinegar | 1/2 tablespoon |
| Concentrated dashi stock | 1 tablespoon or more |
Instructions
- Place the toasted sesame seeds in a mortar and grind thoroughly. Add the sugar, salt, mirin, vinegar, and concentrated dashi stock to create the dressing.
- Shred the grilled chicken tenderloin by hand, and mix it with the drained udo and seri using the dressing from step 1.
Culinary Workshop - Culinary Art - Apr. 2011
Ingredients
| Horse Mackerel | 2 medium-sized ... Fillet into three pieces |
| Cucumber | 1 ... Cut into thin half-moon slices |
| Okara (Soy Pulp) | 250g ... Strain excess water |
Sanbaizu (Three-Flavored Vinegar)
| Vinegar | 3 tbsp |
| Sugar | 1 tsp |
| Salt | 1/5 tsp |
Seasonings
| Salad Oil | 2 tbsp |
| Dashi (Soup Stock) | 100ml |
| Sugar | 3-4 tbsp |
| Salt | 1/2 tsp |
| Vinegar | 3-4 tbsp |
| Egg Yolk | 1 |
| Crushed Sesame Seeds | 2 tbsp |
| Minced Ginger | 2 tsp |
Steps
- Prepare vinegared horse mackerel. Sprinkle salt on the mackerel and let sit for 20 minutes. Rinse with water, wash with vinegar, remove the skin, and take out the central bones. Soak in Sanbaizu.
- In a heavy-bottomed pan, heat salad oil and stir-fry the okara. Add dashi, sugar, and salt while stirring to evaporate the moisture. Add vinegar and finally mix in the egg yolk, frying until crumbly.
- Once the okara has cooled, mix in the crushed sesame seeds and minced ginger. Combine with thinly sliced horse mackerel and drained cucumber in step 2.
Japanese｜Mushrooms｜Seafood｜Vegetables｜Winter｜子持ち昆布の肴 ２品
Herring Roe on Kelp Appetizers: Two Variations
Culinary Workshop - Culinary Art - Dec. 2011
Ingredients
| 【Yuzu Bowl with Marinated Herring Roe】 | |
| Marinated herring roe | 30g ... Soak in light salted water to remove salt, then cut into bite-sized pieces |
| Red radish | 50g ... Cut into 2.5cm julienne strips and soak in water |
| Enoki mushrooms | 25g ... Cut into 2.5cm lengths and blanch briefly |
| Yellow chrysanthemum petals | 1 flower ... Blanch in boiling water with a splash of vinegar, then cool in water |
| Kaiware sprouts | As needed |
| Yuzu bowls | 2 pieces |
Seasonings
| Dashi broth | 50ml |
| Light soy sauce | 5ml |
| Sake | 10ml |
| Bonito flakes | As needed |
Steps
- Add sake to a pot and boil off the alcohol, then combine with the remaining seasonings and let cool.
- Soak the herring roe, red radish, enoki mushrooms, and chrysanthemum petals in the cooled seasoning mixture for about 30 minutes.
- Arrange in yuzu bowls and garnish with kaiware sprouts.
Ingredients
| 【Herring Roe Potato Salad】 | |
| Marinated herring roe | 20g ... Soak in light salted water to remove salt, then cut into bite-sized pieces |
| Yamato yam | 80g ... Peel and cut into 3cm thick slices, then soak in vinegar water |
| Celery | 1 stalk ... Cut into stick shapes |
Seasonings
| Mayonnaise | 1 1/2 tbsp |
| Salt and pepper | As needed |
| Soy sauce | 1/2 tsp |
Steps
- Steam the yamato yam for about 8 minutes. Mash while still hot, then season with ＜Seasonings＞ and let cool.
- Add the herring roe and mix well.
- Serve on celery sticks.
Japanese food｜seafood｜seasonal vegetables｜spring｜筍といかの木の芽和え
Bamboo Shoots and Squid Tossed with Kinome Sauce
Culinary Workshop - Culinary Art - May 2012
Ingredients
| Boiled bamboo shoots | 120g ... Cut into bite-sized pieces |
| Squid (for sashimi) | 70g ... Sprinkle with salt and sake. |
Seasonings
| Dashi stock | 100ml |
| Soy sauce | 1/2 tsp |
| Salt | A pinch |
| Mirin | 1/2 tbsp |
Kinome Miso
| Kinome (Japanese pepper leaves) | 5g |
| Spinach | 15g ... Boil and chop finely. |
| Saikyo miso | 60g |
| Sugar | 2 tsp |
| Mirin | 1 to 1 1/2 tbsp |
Steps
- Make the ＜Kinome Miso＞. Place the kinome in a mortar and grind. Add spinach and grind carefully. Add sugar and Saikyo miso, then adjust the texture with mirin while mixing thoroughly.
- In a small pot, add bamboo shoots and ＜Seasonings＞. Simmer over low heat to absorb flavors.
- For the squid, make crosshatch cuts on one side and quickly blanch in boiling water. Cut into the same size as the bamboo shoots.
- Drain the bamboo shoots and mix with squid using ＜Kinome Miso＞. Plate and garnish with kinome leaves.
Culinary Workshop - Culinary Art - Jul. 2014
Ingredients
| Kuzukiri Noodles | 40g |
| Cucumber | 1/2 piece... Julienned to match the width of the kuzukiri. |
| Ham | 40g... Julienned to match the width of the kuzukiri. |
| Tomato | 1/2 piece... Cut into wedges. |
| Myoga Ginger | 1 piece... Julienned. |
| Shiso Leaves | 3 pieces... Julienned. |
| Egg | 1 piece... Add a pinch of salt and sake, cook as a thin omelet, and julienne to match the width of the kuzukiri. |
Dressing
| Vinegar | 1 1/2 tablespoons |
| Sugar | 1 teaspoon |
| Soy Sauce | 1/2 tablespoon |
| Salt | 1/2 teaspoon |
| Salad Oil | 1 teaspoon |
| Sesame Oil | 1/2 tablespoon |
Procedure
- Soak kuzukiri noodles in water for about 10 minutes. Boil a pot of water, add the kuzukiri, and cook for about 10 minutes. Drain and rinse in cold water, then drain again.
- Toss kuzukiri, cucumber, ham, and thin omelet strips with the dressing. Plate and garnish with tomato and myoga ginger.
Japanese food｜Seafood｜Summer｜水蛸の叩き・わさび梅
Pounded Octopus with Wasabi Plum Dressing
Culinary Workshop - Culinary Art - Aug. 2015
Ingredients
| Raw Octopus | 1 leg |
| Okra | 4 ... Rub with salt, blanch in boiling water, cool in cold water, and pat dry |
Garnish
| Pickled Plum (Umeboshi) | 30g ... Mash and adjust with mirin (not included in ingredients) |
| Wasabi | 1 tbsp ... Grated |
| Shaved Bonito Flakes | As needed |
| Shiso Flower Spikes | 2 spikes |
| Mikawa Irizake | A dash |
Procedure
- Rub the octopus with salt to remove the slime and pat dry. Lightly salt again and quickly sear over an open flame.
- Chill the seared octopus in the freezer for 15 minutes, then slice thinly on a bias.
- Arrange the octopus and okra on a plate, garnish with mashed plum, wasabi, shaved bonito flakes, and shiso flower spikes, and drizzle with a dash of Mikawa Irizake.
Japanese food｜Seafood｜Spring｜真鯛のお造り・チアシードジュレ添え
Red Snapper Sashimi with Chia Seed Jelly
Culinary Workshop - Culinary Art - May 2016
Ingredients
| Sea Bream Sashimi | As needed ... diagonally sliced |
| 【Garnish】 | |
| Shiso Leaves | As needed ... julienned |
| Kabosu | As needed ... sliced into rings |
| Wasabi | As needed |
| 【Chia Seed Jelly】 | |
| Chia Seeds | 2 tbsp |
| Water | 100ml |
| Mikawa Irizake | 4 tsp |
Procedure
- Prepare 【Chia Seed Jelly】. Mix 100ml of water with Mikawa Irizake. Add chia seeds and stir continuously for 3-4 minutes. Once it thickens, chill in the refrigerator.
- Arrange the sea bream sashimi on a plate and drizzle with 【Chia Seed Jelly】. Garnish with shiso leaves, kabosu, and wasabi.
- Store the remaining 【Chia Seed Jelly】 in a sterilized container and refrigerate for up to 3 days.
Japanese food｜Seafood｜Summer｜鰻と冬瓜のごま葛かけ
Eel and Winter Melon with Sesame Kudzu Sauce
Culinary Workshop - Culinary Art - Jul. 2017
Ingredients (Serves 4)
| Winter Melon | 130g ... Peel and cut into bite-sized pieces, then parboil. |
| Grilled Eel | 1/2 piece ... Wash briefly, sprinkle with sake, and lightly grill in a toaster oven. |
| Okra | 3-4 pieces ... Rub with salt, roll on a board, and boil. |
| Wasabi | As needed |
Sesame Kudzu Sauce
| White Sesame Tofu (Store-bought) | 1 piece (100g) |
| Dashi Broth | 80-100ml |
| Light Soy Sauce | A pinch |
| Salt | A pinch |
Winter Melon Seasoning
| Dashi Broth | 120ml |
| Light Soy Sauce | 1 tsp |
| Mirin | 1 tsp |
| Salt | A pinch |
Instructions
- Cut the winter melon into 1cm thick slices, place in a pot, and cook with the
. Let the flavors soak in. - Cut the eel into thin strips and slice the okra into small pieces.
- Put the sesame tofu into a mortar, thin it with dashi broth, season with light soy sauce and salt, and prepare the
. (A food processor can be used.) - Place the winter melon, eel, and okra on a plate, pour the
over them, and garnish with wasabi.
Japanese food｜seafood｜seasonal vegetables｜spring｜青柳と菜の花 うどのかき揚げ・あおさ佃煮
Surf Clam and Canola Flowers with Udo Tempura and Aosa Seaweed Simmered Dish
Culinary Workshop - Culinary Art - Mar. 2020
Ingredients
| Green clam (for sashimi) | 50g ... cut in half |
| Udo (Aralia sprout) | 30g ... julienned |
| Canola Flowers | 30g ... cut into bite-sized pieces |
| Tempura batter mix | 40g |
| Water | 50ml or more |
| Frying oil | As needed |
| Flavored salt | To taste |
Aosa Seaweed Simmered in Soy Sauce
| Aosa seaweed | 20g ... soak in water for 2-3 minutes and squeeze out excess water |
| Soy sauce, Sake, Mirin | 40ml each |
| Dashi stock | 40ml |
| Sugar | Just over 1 tsp |
Procedure
- In a bowl, combine the drained green clam, udo, and canola flowers, and coat lightly with tempura batter mix (1 tbsp, not listed in ingredients).
- In a separate bowl, mix the tempura batter mix and water lightly, then coat the mixture from step 1.
- Using slightly lower temperature oil, fry the mixture from step 2 in small batches until crispy and golden. Serve with flavored salt.
- For the Aosa Seaweed Simmered in Soy Sauce, combine the rehydrated aosa seaweed and seasonings in a saucepan, heat, and cook down until the liquid evaporates. Serve with grated daikon radish.