Culinary Studio Culinary Art 2006.July
Ingredients (Serves 4)
| Firm tofu |
150g - Boil in plenty of water, press to drain to 120g |
| Cucumber |
1 1/2 pieces - Rub with salt, blanch in hot water, cool in cold water, and slice |
| Wood ear mushrooms |
5g - Soak in water for 5 minutes, drain, blanch, cool, and tear by hand |
| Crab sticks |
6 pieces - Slice diagonally |
| Shiso leaves |
5-6 pieces - Thinly slice, soak in water, and drain |
Seasonings for Tofu Dressing
| Firm tofu |
150g - Boil, press to drain to 120g |
| White sesame seeds |
1 tbsp |
| Mayonnaise |
2 tbsp |
| Grated cucumber |
Half a cucumber - Squeeze out excess water |
| Salt |
1/2 tsp |
| Vinegar |
1 tsp |
Instructions
- Grind the white sesame seeds in a mortar, add the seasonings for tofu dressing, and mix well. Add the drained tofu and grind further.
- Soak the cucumber in 100cc of water with 1/2 tsp of salt for a while. Squeeze out the water by hand.
- Mix the cucumber, wood ear mushrooms, and crab sticks with the tofu dressing.
- Serve in a dish and top generously with sliced shiso leaves.
Culinary Studio Culinary Art 2006.December
Ingredients (Serves 4)
[A]
| Turnip |
300g - Grate, drain using a strainer, pour boiling water over, and lightly squeeze out water. |
| Domyoji rice |
3 tbsp - Soak in 3 tbsp of lukewarm water. |
| Egg white |
1 piece - Beat until stiff peaks form. |
| Wood ear mushrooms |
2 small pieces - Finely chopped. |
| Ginkgo nuts |
10 pieces - Boil, peel, and quarter. |
[B]
| Chicken thigh |
10g per person - Blanched. |
| Spanish mackerel (sawara) |
10g per person - Grilled. |
| Shrimp |
10g per person - Blanched. |
| Conger eel (anago) |
10g per person - Grilled. |
[C]
| Shimeji mushrooms |
1 cluster per person - Grilled. |
| Shiitake mushrooms |
Half piece per person - Grilled. |
| Maitake mushrooms |
1 cluster per person - Blanched. |
| Lily bulbs |
1 piece per person - Boiled. |
Thickened Sauce (Kuzu-An)
| Dashi stock |
300ml |
| Soy sauce |
1 tbsp |
| Salt |
1/4 tsp |
| Sugar |
1/2 tsp |
| Sake |
1/2 tsp |
| Mirin |
1/2 tsp |
Garnish
| Daikon radish |
Cut into 5mm thick slices and boiled. |
| Red turnip |
5mm thick slices. |
| Spinach stems |
Boiled. |
Instructions
- Combine the ingredients from [A] and mix in the wood ear mushrooms and ginkgo nuts.
- In a serving dish, arrange the ingredients from [B] and [C], and pour the mixture from step 1 over them. Garnish with daikon radish, turnip, and spinach.
- Steam in a steamer for 12 minutes.
- Make the Kuzu-An sauce by thickening dashi stock with potato starch, and pour it over the dish before serving.
Culinary Studio Culinary Art 2007.May
Plum Tofu
| Soy milk |
400ml |
| Bittern (Nigari) |
12ml |
| Pickled plum (chopped) |
1 piece |
| Japanese pepper leaves |
As needed |
Amber Sauce
| Dashi stock |
150ml |
| Soy sauce |
1 tbsp |
| Mirin |
1 tbsp |
| Potato starch |
2 tsp (dissolved in 2 tbsp water) |
Instructions
- Mix soy milk and bittern gently, then pour into a container. Cover with plastic wrap and microwave at 500W for 2 minutes.
- In a pot, add dashi stock, soy sauce, and mirin, and heat. Thicken with the potato starch mixture.
- Pour amber sauce over the steamed tofu. Garnish with plum paste and Japanese pepper leaves.
Early Summer Plum Fragrance Salad
| New potatoes |
1 piece - Thinly sliced |
| Red onion |
1 piece - Thinly sliced |
| Scallops (sashimi) |
6 pieces - Blanch in hot water and slice diagonally |
| Pickled plum (chopped) |
As needed |
| Shiso leaves (thinly sliced) |
As needed |
| Bonito flakes |
A small amount |
| Wasabi |
As needed |
| Dashi soy sauce |
As needed |
Instructions
- Blanch the new potatoes briefly, cool them in cold water, and drain. Soak the red onion slices in water and drain.
- Arrange the potatoes, red onion, and scallops on a plate. Garnish with pickled plum, shiso leaves, bonito flakes, and wasabi, then drizzle with dashi soy sauce.
Scallop and Broad Bean Plum Tempura
| Small scallops (boiled) |
100g - Sprinkle with sake (not included in ingredients). |
| Broad beans |
100g - Remove from pods, boil for 2 minutes, and peel. |
| Mitsuba |
As needed - Chopped. |
| Pickled plum |
As needed - Chopped. |
Tempura Batter
| Egg |
1/2 piece |
| Water |
90cc |
| Flour |
80g |
| Salt |
1/3 tsp |
| Frying oil |
As needed |
Instructions
- In a bowl, whisk together the egg and water, then sift in the flour. Add salt and mix lightly.
- Add all the tempura ingredients (scallops to plum) into the bowl, coat with the batter, and deep fry in spoonfuls.
Culinary Studio Culinary Art 2008.April.
Ingredients
| Cherry Tomatoes |
300g ... Blanched in boiling water, cooled in cold water, and peeled carefully. |
Poaching Liquid
| Ginjo Sake |
100cc |
| Water |
100cc |
| Honey |
3 tablespoons |
| Black Peppercorns |
10 grains |
| Bay Leaf |
1 (optional) |
| Cloves |
2 (optional) |
Jelly Mixture
| Poaching Liquid |
200cc |
| Gelatin Powder |
1 teaspoon (soaked in water) |
| Water |
20cc |
| Mint (for garnish) |
As needed |
Instructions
- Place the peeled cherry tomatoes and into a heavy-bottomed pot. Heat gently and, once it comes to a boil, maintain a low simmer for 5 minutes. Transfer to a container and refrigerate for storage.
- Combine the poaching liquid with warmed gelatin (melted in a double boiler). Pour into a container and chill in the refrigerator until set.
- To serve, place the poached cherry tomatoes in a dish, crumble the jelly with a fork and arrange on top. Garnish with mint leaves.
Culinary Art Kitchen 2009.April.
Ingredients
| Broad Beans |
150g ... Blanch in boiling water, remove skins, cool immediately, and lightly salt. |
| Shrimp |
160g ... Devein and sprinkle with sake. |
| Cream Cheese |
40g |
| Spring Roll Wrappers |
6 sheets ... Cut in half |
Seasoning
| Salt |
1/5 teaspoon |
| Sake |
1 teaspoon |
| Olive Oil |
1 teaspoon |
Flour Paste
| Flour |
1 tablespoon |
| Water |
1 tablespoon |
Sauce
| Mango Chili Sauce |
|
| ※ Lemon or flavored salt is also an option. |
|
Garnish
| Italian Parsley |
As needed |
| Japanese Spikenard (Udo) |
As needed |
Instructions
- Finely chop half of the shrimp with a knife. Cut the other half into 1cm pieces.
- Lightly mix the chopped shrimp, halved broad beans, and cream cheese with the seasoning.
- Wrap the mixture in halved spring roll wrappers, seal with the flour paste, and deep-fry until crispy.
- Arrange on a plate, garnish with sauce, Italian parsley, and Japanese spikenard. Alternatively, serve with flavored salt.
Culinary Art Kitchen 2009.Aug.
Ingredients (for 4 servings)
| Chicken thigh |
200g ... Remove skin and slice into bite-sized pieces |
| Potato starch |
1.5 tablespoons |
| Winter melon |
400g ... Cut into square pieces, peel, boil in salted water, and cool in ice water |
| Carrot |
50g ... Cut into thin strips and blanch |
Seasoning
| Dashi broth |
200ml |
| Light soy sauce |
2 tablespoons |
| Sugar |
1 teaspoon |
| Mirin |
1/2 tablespoon |
Garnish
| Prepared mustard |
As needed |
Instructions
- Pound the chicken firmly with the back of a knife and coat it with potato starch.
- Bring the combined seasonings to a boil, add the chicken, and simmer over medium-low heat for about 8 minutes.
- Remove the chicken, add the winter melon, and simmer on low heat for about 5 minutes.
- Blanch the thinly sliced carrot strips briefly.
- Return the chicken to the pot and coat it with the sauce.
- Serve on a plate, garnish with carrot, and pour over the sauce.
Culinary Art Kitchen 2010.July
Ingredients
| Ground pork |
200g |
| Firm tofu |
200g ... Thoroughly drained |
| Ginger |
1 piece ... Minced |
| Pickled mustard stem (Zha Cai) |
40g ... Roughly chopped |
Seasonings
| Soy sauce |
1 tablespoon |
| Sake |
1 tablespoon |
| Sesame oil |
2 teaspoons |
| Salad oil |
2 teaspoons |
| Potato starch |
2 teaspoons |
| Pepper |
To taste |
Garnish
| Shredded white leek |
As needed |
| Herbs (optional) |
|
Instructions
- In a bowl, combine ground pork, tofu, ginger, pickled mustard stem, and the seasonings. Mix well.
- Spread the mixture evenly into a shallow bowl. Cover with plastic wrap and steam for about 13 minutes, or heat in a microwave at 600W for 8 minutes.
- Garnish with shredded white leek and herbs.
Culinary Workshop Culinary Art 2013.Aug.
Ingredients
| Ayu (Sweetfish) |
2 fish ... Sprinkle with 1 tbsp salt, wash to remove slime (scales). |
| Rice |
2 cups |
| Water |
2 cups |
| Sake |
80ml |
| Salt |
1/3 tsp |
| Light Soy Sauce |
1 tsp |
| Kombu (Kelp) |
10cm |
| Ginger |
15g ... Julienned |
Garnish
| Shiso Leaves |
10 ... Julienned |
| Roasted Seaweed |
1/2 sheet ... Crumbled |
| Kurama Sansho (Japanese Pepper) |
2 tbsp |
Steps
- Lightly sprinkle salt on the ayu and grill on both sides.
- In a clay pot, combine rice, water, sake, salt, light soy sauce, kombu, and ginger. Bring to a boil, then place the grilled ayu on top and cook as usual (a rice cooker can also be used).
- Once cooked, remove the ayu, flake the meat, and mix it into the rice. Serve in bowls and garnish with shiso leaves, crumbled seaweed, and Kurama sansho.
Culinary Studio Karinary Art 2014.April
Ingredients
| Seared Bonito (Katsuo Tataki) |
50g... Slice thinner than sashimi and marinate for 10 minutes. |
Marinade
| Salt |
A pinch |
| Sake |
1 teaspoon |
Dressing
| Avocado |
1/2 piece (60g)... Peel and remove the seed. |
| Mikawa Irizake |
1 1/2 teaspoons |
| Sake |
1 teaspoon |
| Ground Sesame Seeds |
1/2 tablespoon |
Garnish
| Myoga Ginger |
To taste... Thinly sliced, soaked in water, and drained. |
Procedure
- Mash the avocado and mix with Mikawa Irizake and sake until smooth. Fold in the ground sesame seeds gently.
- Wipe off the marinade from the bonito and toss with the avocado dressing.
- Plate the dish and garnish with thinly sliced myoga ginger on top.
Culinary Art Studio 2015.May
Ingredients
| Horse Mackerel (Aji) |
3 ... Fillet into three pieces and slice into bite-sized pieces |
| Potato Starch |
As needed |
| Frying Oil |
As needed |
| Thick Green Onion |
1 stalk ... Shredded |
| Carrot |
30g ... Finely julienned |
Nanban Vinegar
| Vinegar |
5 tbsp |
| Soy Sauce |
2-1/2 tbsp |
| Sugar |
2 tbsp |
| Dashi (Soup Stock) |
2 tbsp |
| Red Chili Pepper |
1 ... Thinly sliced into rings |
Finishing Touch
| Shiso Leaves & Lemon |
As needed |
Procedure
-
Coat the horse mackerel in potato starch and fry at 160°C. Raise the temperature and fry again until crispy.
-
Prepare the nanban vinegar by boiling the vinegar, then adding the soy sauce and other ingredients to mix well.
-
While still warm, immerse the fried mackerel in the nanban vinegar. Top with shredded green onion and julienned carrot. Let it sit at room temperature until cooled.
-
Serve on a plate, sprinkle with torn shiso leaves, and garnish with lemon slices.