Culinary Workshop - Culinary Art - Nov. 2023
Ingredients
| Napa Cabbage | 250g or more → Roughly cut into 5cm widths, separate leaves and white stems |
| Dried Shiitake Mushrooms (medium) | 3 pieces → Slowly rehydrate and slice thickly; keep the soaking liquid |
| Carrot | 80g → Slice into 5mm pieces and cut into flower shapes |
| Chicken Thigh | 100g → Cut into large bite-sized pieces |
| Sliced Pork Belly | 80g → Cut into large bite-sized pieces |
| Mung Bean Vermicelli | 40g → Soak in water |
| Grilled Mochi | As needed |
| Sesame Oil | 1 teaspoon |
| Coarse Salt | As needed |
| Optional | Ichimi Togarashi, Yuzu Kosho, etc. |
Steps
- Place the napa cabbage stems in a pot, add the shiitake soaking liquid and plenty of water, and heat.
- When the cabbage begins to soften, add the chicken thigh, pork belly, shiitake mushrooms, and napa cabbage leaves. Drizzle in the sesame oil.
- Once it comes to a boil, add the vermicelli.
- In individual bowls, add salt, ichimi togarashi, or other seasonings, pour in some broth from the pot, and use as a dipping sauce. Add ingredients from the pot as desired.
- Finally, add the grilled mochi to the pot.
Culinary Workshop - Culinary Art - Dec.2007
Ingredients
| Cotton Tofu | 200g ... Sprinkle a little salt and coat with flour. |
| Salad Oil | 2 teaspoons |
| Butter | 1 teaspoon |
Yamaga-yaki Ingredients
| Chinese Yam | 150g ... Grated. |
| Egg Yolk | 1 piece |
| Nameko Mushroom (bottled) | 60g |
| Green Onion | 10cm ... Coarsely chopped. |
| Salmon Roe | As desired |
| Sea Lettuce | As desired |
Instructions
- In a frying pan, melt salad oil and butter, then grill the tofu on all four sides.
- Mix the ingredients from Chinese Yam to Green Onion well, then pour over the tofu from step 1. Cover and steam cook.
- Serve on a plate, topping with salmon roe and sea lettuce.
Culinary Workshop - Culinary Art - May.2008
Ingredients
| Avocado | 1 (100g) ... Lightly mashed with a fork |
| Tuna Sashimi (Lean) | 150g ... Coarsely chopped with a knife |
| Shiso Leaves | 5 ... Thinly sliced |
| Frying Oil | As needed |
Seasonings
| Salt | 1/2 teaspoon |
| Light Soy Sauce | 1 teaspoon |
| Sesame Oil | 1 teaspoon |
Instructions
- In a bowl, combine avocado, tuna, shiso leaves, and seasonings. Mix well and shape into 16 balls, coating them lightly with potato starch.
- Deep fry in hot oil until crisp.
- Plate the fried balls and serve with a side of lemon wedges.
Autumn｜Chinese｜Fruits｜Mushrooms｜Pork｜厚揚げと栗・舞茸のオイスター炒め
Stir-Fried Thick Fried Tofu with Chestnuts and Maitake Mushrooms in Oyster Sauce
Culinary Workshop - Culinary Art - Sep.2009
Ingredients
| Thick fried tofu | 2 pieces ... Blanch with hot water and cut into bite-sized pieces |
| Pork shoulder block meat | 250g ... Cut into 1cm cubes |
| Maitake mushrooms | 150g ... Tear into small clusters |
| Boiled chestnuts | 8 pieces |
| Sesame oil | As needed |
Aromatic Vegetables
| Minced garlic | 1 tablespoon |
| Minced green onion | 1 tablespoon |
| Minced ginger | 1 tablespoon |
Seasoning Sauce
| Water | 300ml |
| Soy sauce | 2 tablespoons |
| Shao Xing wine | 2 tablespoons |
| Oyster sauce | 1 tablespoon |
| Doubanjiang (chili bean paste) | 1 teaspoon |
| Brown sugar | 2 teaspoons |
| Consommé bouillon | 1/2 teaspoon |
| Water-dissolved potato starch | 1 tablespoon |
Instructions
- In a flat pot, heat sesame oil and sauté the aromatic vegetables until fragrant. Add the pork and stir-fry.
- Add the seasoning sauce to step 1. Once it comes to a boil, add the tofu, chestnuts, and maitake mushrooms.
- Simmer gently until the liquid is reduced by half. Finish by thickening with potato starch slurry and sprinkling with pepper.
Japanese｜Seafood｜Spring｜Vegetables｜なまり節と筍の炊き合わせ
Simmered Bonito and Bamboo Shoots
Culinary Workshop - Culinary Art - May.2011
Ingredients
| Bonito (lightly smoked) | 200g ... Cut into 2cm slices |
| Bamboo shoots (boiled) | 100g ... Slice into 1cm half-moon shapes, excluding the tips |
| Fuki (boiled) | 100g ... Cut into 4cm lengths |
| Broad beans | 12 pods ... Score the skins and boil until vibrant green |
| Kinome (Japanese pepper leaves) | To taste |
Seasonings
| Dashi stock | 200ml + 100ml |
| Soy sauce | 3 tbsp |
| Sake | 2 tbsp |
| Mirin | 1 tbsp |
| Sugar | 2 tbsp |
Steps
- Place the bonito in a colander and pour boiling water over it.
- In a pot, combine the seasonings (dashi stock 200ml to sugar) and bring to a boil. Add the bonito and cook over medium heat with a drop lid for 5-6 minutes.
- Add the remaining 100ml of dashi stock, fuki, and bamboo shoots to the pot, and simmer over low heat until the liquid reduces to about one-third.
- Arrange the bonito, fuki, and bamboo shoots on a plate. Add the broad beans and garnish with kinome leaves.
Autumn｜Beef｜Japanese｜牛肉と白菜の味噌おろし和え
Beef and Napa Cabbage Tossed with Miso and Grated Daikon
Culinary Workshop - Culinary Art - Oct.2012
Ingredients
| Thinly sliced beef for shabu-shabu | 100g |
| Chinese cabbage | 2 leaves (200g) - slice core into 2cm strips, roughly chop leaves |
| Scallions | 2-3 stalks - thinly sliced |
Seasoning Mix
| Grated daikon radish | 50g - squeezed |
| Red miso | 1/2 tablespoon |
| Sugar | 1/2-1 teaspoon |
| Ponzu sauce | 1 tablespoon |
Instructions
- Layer Chinese cabbage and beef alternately in a dish. Place in a preheated steamer and steam for 3 minutes.
Alternatively, wrap tightly with two layers of plastic wrap, poke holes with a toothpick, and microwave at 500W for 3 minutes. - Combine the seasoning mix and stir well.
- Squeeze excess liquid from the steamed mixture and mix with the seasoning. Arrange on a plate and sprinkle with scallions.
Culinary Workshop - Culinary Art - Jan.2015
Ingredients
| Duck Breast (Magret) | 1 piece (250g) ... Score the skin, season with salt and pepper, and let sit at room temperature for 30 minutes. |
Seasoning
| Red Miso | 50g |
| Sugar | 1 tbsp |
| Mirin | 30ml |
| Sake | 30ml+ |
Garnish
| Leek | 1 ... Cut into fine strips (Shiraga Negi) |
| Cucumber | 1 ... Cut into 5cm julienne strips |
| Carrot | 1/2 ... Cut into 5cm julienne strips |
Spring Pancake (Harumaki Skin)
| All-Purpose Flour | 100g |
| Shiratamako (Glutinous Rice Flour) | 15g |
| Water | 200ml |
| Salt | Pinch |
※ Mix all the ingredients thoroughly and let rest for 30 minutes. Cook on a hot plate, flipping to cook both sides.
Procedure
- Place the duck skin-side down in a frying pan (no oil needed) to render the fat. Flip and cook the other side. Discard the fat and blanch in hot water.
- Place the duck and seasonings into a vacuum-sealable bag and remove air. Heat a pot of water and immerse the bag, maintaining the water temperature for 25 minutes.
- Remove the duck, let cool, and slice thinly. Transfer the miso mixture to a small pan and reheat to create a miso sauce.
- Spread the miso sauce on a spring pancake, add the sliced duck, leek, cucumber, carrot, and roll to enjoy.
Japanese food｜Seafood｜Spring｜メヒカリのかわり揚げ
Deep-Fried Greeneyes in Alternative Style
Culinary Workshop - Culinary Art - Mar.2016
Ingredients
| Mehikari Fish | 12 pieces ... Remove heads, scales, and guts, rinse, pat dry, and season. |
Seasoning
| Sake | 1 tsp |
| Salt | 1/4 tsp |
| Ginger Juice | 1/2 tsp |
| Asparagus | 4 stalks ... Trim and cut into thirds. |
| Flour | As needed |
| Egg White | 1 ... Whipped |
| Frying Oil | As needed |
Sesame Coating
| White and Black Sesame Seeds | As needed ... Mixed |
Kaki no Tane Coating
| Kaki no Tane (Rice Crackers) | 30g or more ... Placed in a plastic bag and crushed with a rolling pin |
Karaage
| Flour | As needed |
| Lemon | As needed |
Procedure
- Pat the fish dry, dust with flour, dip in whipped egg white, and coat with sesame or crushed kaki no tane.
- For karaage-style mehikari and asparagus, coat only with flour.
- Deep fry steps 1 and 2 in oil heated to 160-170°C until crispy. Arrange on a plate and serve with lemon.
Culinary Workshop - Culinary Art - Aug.2018
Ingredients
| Chicken breast | 200g ... Remove the skin, even out the thickness, and rub with sugar and salt. Let sit for 15 minutes. |
Seasoning
| Sugar | 1 tsp |
| Salt | 1/3 tsp |
Seasoning A
| Sake | 2 tbsp |
| Water | 50ml |
| Green onion | 1/4 stalk (green part) |
| Ginger | 1/2 piece ... Sliced |
Other Ingredients
| Zha cai (pickled mustard stem) | 30g ... Slice thinly and soak in water for 10 minutes to remove salt. |
| Leek | 1/2 stalk ... Cut into thin strips. |
| Shiso leaves | As needed |
Mixed Seasoning
| Mikawa roasted sake | 1 tsp |
| Chicken steaming liquid | 2 tbsp |
| Sesame oil | 2 tbsp |
| Toasted sesame seeds | 1 tbsp ... Chopped |
Instructions
- Place the seasoned chicken in a deep dish, add Seasoning A, and steam for 7 minutes. Allow to cool slightly and shred finely.
- Julienne the zha cai.
- Toss the shredded chicken, zha cai, and shredded leek with the mixed seasoning. Sprinkle with chopped sesame seeds and serve on shiso leaves.
Japanese food｜Seafood｜Spring｜Tofu｜鰹たたきと塩豆腐の酒盗和え
Seared Bonito and Salted Tofu Tossed with Shiokara
Culinary Workshop - Culinary Art - May.2021
Ingredients
| Seared bonito (or sashimi) | 100g ... Cut into bite-sized pieces. |
| Silken tofu | 100g ... Lightly sprinkle both sides with salt, wrap in paper towels, and drain well. |
| Mizuna greens | As needed ... Cut into 4-5cm lengths. |
| Garlic chips | 1 clove ... Slice and deep fry. |
| Kinome (Japanese pepper leaves) | As needed |
Dressing
| Shiokara (salted and fermented fish) | 15g or more |
| Light soy sauce | A small amount |
Instructions
- In a bowl, mix the shiokara with a little light soy sauce. Add the bonito and toss to coat. Let it rest in the refrigerator for a while.
- Pat the tofu dry and cut into 1cm cubes.
- Combine the bonito from step 1, tofu from step 2, and mizuna greens gently. Arrange on a serving dish, and garnish with garlic chips and kinome. (Optionally, drizzle with a small amount of light sesame oil before serving.)
seafood｜seasonal vegetables｜Summer｜ゴーヤと帆立の塩昆布和え
Goya and Scallop Tossed with Shio Kombu
Culinary Workshop - Culinary Art - Jun.2023
Ingredients
| Bitter melon (Goya) | 1 piece ... Trim both ends, cut in half lengthwise, and use a spoon to remove seeds and pith |
| Salt | 1/2 teaspoon |
| Sugar | 1 teaspoon |
| Scallops (sashimi-grade) | 2-3 pieces ... Lightly salt and leave for 5 minutes |
| Salted kelp (Shio Kombu) | 5-10g ... Adjust as needed |
| Sesame oil | 1-2 teaspoons |
Instructions
- Slice the bitter melon thinly into rounds, place in a bowl, and massage with salt and sugar. Let sit for about 5 minutes, then rinse and squeeze out excess water.
- Place the scallops in a colander, pour boiling water over them to blanch, pat dry, and cut into bite-sized pieces.
- In a bowl, combine the bitter melon, scallops, and adjust the amount of salted kelp. Drizzle with sesame oil and mix well. Chill in the refrigerator before serving.