Culinary Workshop - Culinary Art - Mar.2026
Ingredients
| Ground chicken thigh |
100g |
| Peeled shrimp |
40g ... Remove the vein and chop roughly |
| |
| Domyoji rice flour |
30g or more |
| Salt-pickled cherry blossoms |
As needed ... Soak in water to remove salt |
| Salt-pickled cherry leaves |
As needed ... Soak in water to remove salt |
<Seasonings>
| Dashi stock |
1 tbsp |
| Light soy sauce |
1 tsp |
| Sake |
1 tsp |
| Sugar & salt |
A pinch |
| Grated ginger juice |
1/2 tsp |
| Potato starch |
1 tsp |
<Clear sauce (Gin-an)>
| Dashi stock |
200ml |
| Light soy sauce |
1/3 tsp |
| Mirin |
1 tsp |
| Salt |
A pinch |
| Potato starch slurry |
1/2 tsp potato starch + 1 tsp water or more |
| Cherry blossoms |
Instructions
- In a small pot, add ground chicken (50g) and <seasonings>, then heat. Cook while stirring until crumbly.
- Let 1) cool, transfer to a bowl, add remaining ground chicken (50g), shrimp, ginger juice, and potato starch, then knead well.
- Shape into 6 balls and evenly coat with Domyoji rice flour.
- Place cooking paper in a steamer, lay cherry leaves, and arrange 3). Steam for about 10 minutes once steam rises. Let rest briefly before removing.
- Serve on a plate and pour over the <clear sauce> with cherry blossoms (garnish with rapeseed blossoms as well).
Culinary Workshop - Culinary Art - March 2025
Ingredients
| Potatoes (Danshaku) |
2 pieces (250 g) - Wash well and boil with the skin on (about 20 minutes, check with a bamboo skewer) |
| Onion |
60 g - Slice perpendicular to the fibers, soak in saltwater, and pat dry |
| Kuruma Shrimp |
4 pieces - Remove the vein, steam with sake (not included in ingredients) with shells on, then peel and lightly salt
* Soft roast ham (thinly sliced) can be used as a substitute for shrimp |
| Snow Peas |
6-7 pieces - Boil in salted water, then cool in cold water |
| Snap Peas |
6-7 pieces - Boil in salted water, then cool in cold water |
| Broad Beans |
5-6 pieces - Boil in salted water, then cool in cold water |
Dressing Ingredients
| Mayonnaise |
40 g |
| Wasabi Paste |
1/2 tbsp |
| Fresh Cream |
1/2 tbsp |
| Salt & Pepper |
To taste |
Instructions
- Peel the boiled potatoes while still warm and cut into bite-sized pieces.
- Mix the dressing ingredients well and toss with the potatoes and onions.
- Add the colorfully boiled snow peas, snap peas, broad beans, and shrimp.
- Plate and serve.
Culinary Studio Culinary Art 2024.March
Ingredients
| 【Chicken Breast with Citrus Grated Vinegar】 |
| Chicken breast |
1 piece - Sprinkle with salt and sake |
| Amanatsu (citrus) |
1/2 piece - Peel and separate into segments |
| Myoga (Japanese ginger) |
1 piece - Julienne and soak in water, then pat dry |
| Red radish |
As needed - Grated and lightly squeezed |
Sweet Vinegar
| Vinegar |
3 tbsp |
| Sugar |
1 tbsp |
| Mirin |
1/2 tsp |
| Salt |
1/5 tsp |
Method
- Steam the chicken breast (about 4 minutes) or microwave it with plastic wrap at 500W for about 2 minutes.
- Once cooled, shred the chicken breast by hand.
- Combine the chicken, amanatsu, myoga, and grated radish, then drizzle with sweet vinegar.
Ingredients
| 【Simmered Broad Beans】 |
| Broad beans |
300g - Remove from pods, score the surface, and remove any black spots if present. |
Seasonings
| Dashi stock |
100ml |
| Sugar |
1 tbsp |
| Light soy sauce |
1/2 tbsp |
| Mirin, Dark soy sauce |
A small amount each |
Method
- Boil the broad beans in salted water (with a pinch of salt) for about 2 minutes, then drain.
- In a small pot, combine dashi stock, sugar, and broad beans. Simmer gently for 2-3 minutes with a drop lid.
- Add light soy sauce and simmer until the liquid reduces. Finish by adding a small amount of mirin and dark soy sauce.
Culinary Art Studio Karinary Art 2022.March
Ingredients
| Scallops |
3 pieces ... Tear each into four by hand. Sprinkle with sake and salt, then let rest for a while. |
| Boiled bamboo shoots |
50g ... Cut into bite-sized pieces and simmer in dashi stock with light soy sauce and a little sake. |
| Canola Flowers |
As needed ... Blanch quickly, cool in ice water, squeeze out excess water, and season with light soy sauce. |
Egg Cream
| Egg |
1 |
| Milk |
3 tbsp |
| Heavy cream |
1 tbsp |
| Salt |
A pinch |
Silver Sauce
| Dashi stock |
200ml |
| Light soy sauce |
1/2 tsp |
| Mirin |
1/2 tsp |
| Salt |
A pinch |
| Potato starch slurry |
1 tbsp |
Garnish
Instructions
- Blanch the scallops by pouring boiling water over them.
- In a bowl, mix egg, milk, heavy cream, and salt. Heat in a double boiler and stir with a rubber spatula until thickened.
- Prepare the Silver Sauce: Bring dashi stock and seasonings to a boil in a saucepan, then thicken with potato starch slurry.
- Arrange the scallops and bamboo shoots on a plate, pour over the egg cream, and steam in a steamer for about 3 minutes.
- Pour the Silver Sauce over, garnish with canola flowers, and top with wasabi.
Culinary Art Kitchen 2023.April
Ingredients
| Bamboo shoot (boiled) |
~100g ... Slice into 5mm thin pieces and pat dry |
| Fiddlehead fern |
6 pieces ... Boil water, add salt, and blanch for 1-2 minutes. Place in cold water, cut into 4cm pieces, and pat dry |
| Prosciutto |
2-3 slices ... Tear into bite-sized pieces |
| Mitsuba (Japanese parsley) |
As needed ... Roughly chop |
| Parmigiano cheese |
As needed ... Grate into bite-sized pieces |
Seasonings
| Salt & Pepper |
To taste |
| Olive oil |
As needed (Extra Virgin Olive Oil - EXVO) |
Garnish
| Kinome (Japanese pepper leaves) |
As needed ... Reserve some for decoration, chop the rest coarsely |
| Lemon |
As needed ... Cut into wedges |
Instructions
- Combine bamboo shoots, fiddlehead ferns, and prosciutto in a bowl. Lightly toss with olive oil.
- Add mitsuba and chopped kinome, mix gently, and season with salt and pepper.
- Plate the mixture, scatter Parmigiano cheese on top, drizzle with EXVO, and garnish with kinome and lemon. Squeeze lemon before eating.
