Ginjo Nama Sake Houraisen
Ingredients
| [Early Summer Agar Aspic] |
| Small Shrimp |
50g ... Sprinkle with sake and salt, dry-fry, peel, and halve |
| Avocado |
1/2 piece ... Cut lengthwise and slice into 1cm thick pieces |
| Yellow Bell Pepper |
40g ... Roast directly over flame, cool in water, peel, and cut into strips |
| Okra |
2 pieces ... Rub with salt and blanch quickly, then slice |
| Japanese Parsley (Seri) |
2-3 stalks ... Blanch quickly and chop finely |
Seasonings
| Dashi Stock |
1 cup |
| Agar Powder |
2g |
| Sugar |
1 teaspoon |
| Salt |
1/2 teaspoon |
| Light Soy Sauce |
1 teaspoon |
Steps (Early Summer Agar Aspic)
- In a pot, mix dashi stock, agar powder, sugar, salt, and light soy sauce.
- Bring to a boil, then simmer on low heat for 1-2 minutes. Add seri and okra, then remove from heat.
- Arrange the avocado and bell pepper in a mold, then pour in the agar mixture.
- Place the shrimp on top. Once cooled, refrigerate until set.
- Cut into desired portions and serve.
Ingredients
| [Green Pea and Prosciutto Rolls] |
| Green Peas (shelled) |
100g ... Remove from pods and rinse |
| Potato |
100g ... Peel and cut into 2cm pieces |
| Prosciutto |
As needed |
Seasonings
| Vinegar |
1 teaspoon |
| Salt |
1/4 teaspoon |
Steps (Green Pea and Prosciutto Rolls)
- Fill a pot with plenty of water and boil the potatoes.
- After 3 minutes of boiling, add a pinch of salt and the green peas. Cook until tender.
- Drain the boiled potatoes and green peas in a colander.
- Pass through a sieve, mix with vinegar and salt, and form into bite-sized balls.
- Wrap the prosciutto around the formed balls to complete.
Culinary Studio Culinary Art 2007.March
Ingredients
| All-purpose flour |
30g - Sift together with powdered sugar. |
| Powdered sugar |
20g |
| Egg white |
40g |
| Unsalted butter |
20g - Melt in a hot water bath. |
| Sansho leaves |
About 10 leaves - Mince, reserving some for garnish. |
Instructions
- In a bowl, combine sifted flour and powdered sugar. Add egg white to the center and mix slowly with a whisk.
- Add melted butter to step 1 and mix further, then add the minced sansho leaves.
- Spread the batter from step 2 thinly into round or stick shapes on a baking tray lined with parchment paper.
- Place garnish sansho leaves on top and bake in a 160°C oven for 10-12 minutes until crisp.
Cooking Studio Culinary Art 2008.March.
Ingredients
| Peeled shrimp |
100g ・・・ Remove the vein |
| Broad beans |
350g ・・・ Peel off the outer skin and take out the beans |
| Eggs |
3 pieces ・・・ Lightly beaten |
| Mitsuba (Japanese parsley) |
As needed ・・・ Cut into 3cm pieces |
Seasonings
| Dashi broth |
300ml |
| Salt |
1/2 teaspoon |
| Soy sauce |
1/2 tablespoon |
| Sake |
1/2 teaspoon |
Procedure
- Prick the broad beans with a toothpick and boil for about 2 minutes. Once cooled, peel off the skin.
- Add dashi broth, salt, soy sauce, and sake to a pot and bring to a boil. Add the shrimp, then the broad beans.
- Once it comes to a boil, quickly pour in the beaten eggs and sprinkle Mitsuba on top. Remove from heat, cover, and let it steam for 3 minutes.
Culinary Studio Culinary Art 2008.July.
Ingredients (For an 11cm × 14cm mold)
| Fresh Mozuku Seaweed |
100g ... Washed, drained, and coarsely chopped |
| Japanese Yam (Nagaimo) |
50g ... Diced into 5mm cubes, soaked in vinegar water, and drained |
| Okra |
1 ... Rubbed with salt, blanched, cooled in cold water, and sliced |
| Dashi Stock |
350cc |
| Light Soy Sauce |
2 1/2 teaspoons |
| Gelatin |
10g ... Soaked in 50cc water |
| Water |
50cc |
Adjusted Vinegar
| Dashi Stock |
3 tablespoons |
| Vinegar |
2 tablespoons |
| Sugar |
2 teaspoons |
| Light Soy Sauce |
A dash |
Instructions
- In a pot, combine dashi stock and light soy sauce and bring to a boil. Turn off the heat and stir in the soaked gelatin until dissolved.
- Reserve 100cc of the gelatin mixture and cool the rest in an ice bath.
- Once the mixture starts to thicken, mix in the mozuku and yam, then pour into the mold. Scatter the okra on top and pour the reserved 100cc gelatin mixture over. Chill in the refrigerator until set.
- Cut into portions, plate, and drizzle with . (Optional: Serve with a side of wasabi.)
Culinary Art Kitchen 2009.March.
Ingredients
| Japanese Parsley (Seri) |
1 bunch (100g) ... Trim the roots |
| Shirataki Noodles |
30g |
| Peeled Small Shrimp |
60g ... Remove veins |
Seasoning Mix
| Light Soy Sauce |
1/2 tablespoon |
| Sake |
1 teaspoon |
| Vinegar |
1/2 teaspoon |
| Dashi Stock |
1 tablespoon or more |
Instructions
- Place the shrimp, sake (1 tablespoon), and salt (1/3 teaspoon) in a pot and bring to a boil. Once boiling, simmer for 1 minute and keep warm.
- Bring water to a boil with a pinch of salt. Blanch the Japanese parsley, then cool in water to retain color. Cut into 3cm lengths.
- In the same pot, boil the shirataki noodles. Once boiling, drain well and chop coarsely.
- Place the chopped shirataki noodles in a pot and dry-fry them. Add soy sauce (1/2 teaspoon) and stir to coat.
- Mix the Japanese parsley, shirataki noodles, and shrimp with the seasoning mix.
Culinary Art Kitchen 2009.July.
Ingredients (for 4 servings)
| Ayu (Sweetfish) |
6 fish ... Remove scales, open from the back, and remove the central bone. Wash in ice water and pat dry. |
Seasoning
| Dashi broth |
4 tablespoons |
| Vinegar |
4 tablespoons |
| Sake |
1 tablespoon |
| Mirin |
1 tablespoon |
| Light soy sauce |
1 tablespoon plus |
| Sugar |
1 tablespoon |
Garnish
| Wakame (Seaweed) |
30g ... Blanch, cool in cold water, and season with dashi broth and light soy sauce. |
| Somen noodles (or Tokoroten) |
As needed |
| Shiso leaves (julienned) |
6 leaves |
Plum Sauce
| Strained Ayu broth |
As needed |
| Ume (Plum paste) |
From 2 plums |
| Light soy sauce |
As needed |
| Dashi broth |
As needed |
Instructions
- Arrange the Ayu in a shallow pot, add the seasoning, cover with parchment paper, and simmer gently over low heat for about 10 minutes. Keep warm after cooking.
- Cool the Ayu in the cooking broth.
- Prepare the plum sauce. Strain the cooking broth, add mashed plum, and season with light soy sauce and dashi broth.
- Plate the Ayu, garnish with boiled somen noodles, wakame, and shiso leaves. Drizzle the plum sauce over the top.
Culinary Art Kitchen 2010.July
Ingredients
| Tofu |
2 blocks ... Lightly boil and chill |
Eggplant Paste
| Eggplant |
3 pieces ... Peel, soak in water, pat dry, and mince |
| Onion |
1/4 piece ... Minced |
| Garlic |
1/2 clove ... Minced |
| Tomato |
1/2 piece ... Remove skin and seeds, roughly chop |
| Olive oil |
1 1/2 tablespoons |
| White wine |
1 1/2 tablespoons |
| Salt |
1/2 teaspoon |
| Pepper |
To taste |
Lemon Confit Salt
| Lemon |
1 piece ... Cut into chunks |
| Salt |
5% of the lemon weight |
Instructions
- Eggplant Paste: Heat olive oil in a pot, and sauté garlic and onion.
- Once aromatic, add the eggplant and sauté until softened. Add white wine, tomato, salt, and pepper. Cover and simmer on low heat for 10 minutes. Remove the lid and evaporate any remaining liquid.
- Lemon Confit Salt: Place lemon chunks in a container, sprinkle with salt, and refrigerate for 1 week to 1 month to taste. Finely chop or mash.
- Serve the tofu with eggplant paste, lemon confit salt, and shiso leaves (optional).