Culinary Art Kitchen 2025.January
Ingredients
| Sashimi-grade squid (block) | 50g ... Lightly sprinkle with salt and let sit for about 10 minutes. |
| Kumquats | 3-4 ... Halve, remove stems and seeds, then slice thinly into rounds. |
| Baby greens | As needed ... Soak in water until crisp, then drain well. |
| Onion | As needed ... Thinly slice, soak in water, and drain well. |
| Pomegranate | As needed ... Separate the seeds from the flesh. |
Dressing
| Olive oil | 2 teaspoons |
| Wine vinegar | 2 teaspoons |
| Salt | 1/5 teaspoon |
| Wasabi | 1/3 teaspoon |
Instructions
- Toss sliced kumquats with the Dressing and let marinate for about 10 minutes.
- Pat the squid dry with paper towels and slice thinly on the diagonal.
- Before serving, gently combine the marinated kumquats and squid.
- Arrange baby greens, onion slices, marinated squid and kumquats, and pomegranate seeds on a plate. Sprinkle with rock salt and drizzle with olive oil (not listed in ingredients).
beef｜cheese｜fruit｜summer｜western food｜牛しゃぶのカルパッチョ、無花果のマリネ添え
Beef Shabu-Shabu Carpaccio with Marinated Figs
Culinary Art Studio Karinary Art 2022.Aug
Ingredients
| Beef for shabu-shabu | 40g or more |
| Cheese | 15g or more ... Thinly sliced (e.g., Pecorino, Parmesan, etc.) |
| Green leaf | As needed ... Add arugula, baby leaf, etc., as preferred |
Mustard Dressing
| Olive oil | 2 tbsp |
| Wine vinegar | Slightly more than 1 tbsp |
| Salt & pepper | To taste |
| Whole-grain mustard | 1 tsp or more |
Fig Rosemary Marinade
| Fig | 2-3 pieces (about 200g) |
| Lemon juice & wine vinegar | 1 tbsp each |
| Honey | 1 tbsp or more |
| Rosemary | 1 sprig |
| White pepper | A pinch |
| Sake & olive oil | To taste |
Instructions
- Add 50ml of sake to boiling water and lightly cook the beef shabu-shabu style. Remove, pat dry, lightly season with salt, and coat with olive oil (to taste).
- Soak the vegetables in cold water to crisp them up, then drain and cut into bite-sized pieces.
- Fig Rosemary Marinade: Cut figs into appropriate sizes, add lemon juice to white pepper, and store in a container in the refrigerator.
- Combine 1) and 2) with your preferred cheese, arrange on a plate, and drizzle with Mustard Dressing. Serve with the fig marinade on the side.