Cooking Studio Culinary Art 2026.Aug.
Sea Bream Carpaccio with Lemon Aroma - Ingredients
| Sea bream, sashimi-grade | 100g ・・・Sprinkle lightly with salt and let sit for 10 minutes. Pat dry and slice diagonally into 3mm-thick pieces. |
| Salt, coarse rock salt | As needed |
| Lemon juice | As needed, about 1 tsp |
| Extra virgin olive oil | As needed, about 1 tbsp |
| Shiso leaves | 4 leaves ・・・Use 2 leaves to line the serving dish. Cut the remaining leaves into fine julienne. |
| Pink peppercorns | As needed |
| Lemon zest | As needed ・・・Grate the lemon peel. |
Method
- Line a chilled serving plate with shiso leaves and arrange the sea bream on top.
- Drizzle directly with extra virgin olive oil, then lemon juice. Sprinkle with grated lemon zest, pink peppercorns, and rock salt.
Salted Tofu with Yukari and Grated Yam - Ingredients
| Silken tofu | 150g ・・・Rub lightly with salt, wrap in kitchen paper, place a weight on top, and let sit in the refrigerator for 30 minutes. |
| Nagaimo yam | 60g ・・・Grate. |
＜Seasoning＞
| Light-colored sesame oil, or olive oil, and Mikawa irizake | A few drops each |
＜Garnish＞
| Yukari dried red shiso seasoning and tonburi | As needed |
Method
- Place the crumbled salted tofu in a serving dish, then pour the grated nagaimo yam over it. Garnish with tonburi and yukari. Add 2 or 3 drops each of light-colored sesame oil and Mikawa irizake. Mix while eating.