Culinary Studio Karinary Art 2025.Aug
Ingredients
| Eggplant | 1 pc - cut lengthwise in half |
| White Eggplant | 1 pc - cut lengthwise in half |
| Sea Urchin (Uni) | 50 g |
| Ginger | 15 g - finely chopped, blanched in boiling water, then squeezed |
| Zha Cai (Sichuan Pickled Mustard Stem) | 20 g - finely chopped, blanched in boiling water, then squeezed |
<Seasonings>
| Dashi stock | 350 ml |
| Dark soy sauce | 20 ml |
| Light soy sauce | 20 ml |
| Mirin | 40 ml |
<Gelatin Mixture>
| Powdered Gelatin | 15 g |
| Water | 3 tbsp |
<Garnish>
| Perilla leaf, Shiso sprigs |
Instructions
- In plenty of boiling water, add a splash of vinegar (not listed in ingredients). Place the eggplant skin-side down, cover with a paper lid, and boil for about 3 minutes. → Transfer to cold water to chill quickly. Peel the white eggplant.
- Heat the <Seasonings>. Once it comes to a boil, remove from heat and dissolve the pre-soaked gelatin. Place over ice water to cool.
- Add the minced ginger, zha cai, and bite-sized pieces of eggplant to step 2.
- Pour the mixture from step 3 into a mold until 70% full, then place the sea urchin. Carefully pour in the remaining gelatin mixture. Refrigerate for about 2 hours until set.
- Cut into portions and serve with perilla leaf and shiso sprigs.