Autumn｜Japanese｜Seafood｜秋刀魚と生麩の山椒焼き
Grilled Pacific Saury and Fresh Wheat Gluten with Sansho Pepper
Culinary Workshop - Culinary Art - 2011.Sep.
Ingredients (Serves 3-4)
| Pacific saury (sanma) | 2 ... Fillet into three pieces and cut in half |
| Raw wheat gluten (namafu) | 100g ... Cut into 8 slices |
Marinade and Seasonings
| Soy sauce | 1 tbsp |
| Mirin | 1 tbsp |
| Sake | 1 tbsp |
| Sugar | 1 tsp |
| Ground sansho pepper | 1 tsp |
Garnish
| Sprouted green onion (menegi) | As needed |
| Kabosu citrus | As needed |
Steps
- Fillet the Pacific saury, pat dry, and marinate both the fish and the raw wheat gluten in the marinade for about 1 hour.
- Place a piece of raw wheat gluten on the Pacific saury, roll it up, and secure with a toothpick. Bake in a 180°C (356°F) oven (or grill) for about 8 minutes.
- Brush with the marinade while baking.
- Scatter sprouted green onions on a plate, arrange the baked Pacific saury, and garnish with kabosu citrus.
Japanese｜Seafood｜Spring｜行者にんにくとホタルイカの辛子酢味噌和え
Alpine Leek and Firefly Squid Tossed in Spicy Mustard Vinegar Miso Sauce
Culinary Workshop - Culinary Art - 2012.Mar.
Ingredients (Serves 2)
| Allium victorialis (wild garlic) | 50g～ ... Boil and cut into suitable lengths. |
| Cucumber | 1/2 piece ... Slice into rounds, sprinkle with salt. Rinse after wilting, then squeeze. |
| Firefly squid | 30g～ ... Boil and sprinkle with vinegar. |
| Julienned ginger | As needed |
Mustard Vinegar Miso
| Saikyo miso | 40g |
| Sugar | 1/2 tbsp |
| Mirin | 1 tsp |
| Vinegar | 1/2 tbsp + 1/2 tbsp or more |
| Mustard | 1/2 tsp |
Steps
- Prepare ＜Mustard Vinegar Miso＞. Mix Saikyo miso to vinegar (1/2 tbsp) thoroughly, then heat in a microwave without covering (500W for 30 seconds). Mix well, then heat again for 30 seconds. Once cooled, mix in mustard and gradually add the remaining vinegar while mixing.
- Pat dry the wild garlic, cucumber, and firefly squid, then arrange them on a plate.
- Pour ＜Mustard Vinegar Miso＞ over the ingredients and garnish with julienned ginger.
Culinary Workshop Culinary Art 2013.Jun.
Ingredients (6×6×18cm mold)
| Chicken Liver | 200g ... Wash with salt, blanch, then soak in cold water for about 1 hour to remove blood. |
| Ground Chicken Thigh | 200g |
| Green Onion | 20cm ... Finely chopped |
| Egg | 1 ... Beaten |
| Salt | 1/2 tsp |
| Liver Stew Sauce | 2 tbsp |
Seasonings for Liver Stew
| Sake | 100ml |
| Soy Sauce | 50ml |
| Sugar | 2 tbsp |
| Salt | 1/2 tsp |
| Ginger | 1 piece ... Thinly sliced |
Steps
- Place the prepped chicken liver,
, and ginger into a pot and heat. Once it boils, simmer for 2-3 minutes, then keep warm to let the flavors soak in. - Using a food processor, finely process the stewed liver (drained of its sauce). Add ground chicken thigh, green onion, egg, salt, and the liver stew sauce, mixing thoroughly.
- Line a mold with parchment paper and fill with the mixture from step 2. Smooth the surface evenly.
- Bake in a 220°C oven for about 20 minutes. Slice into 1cm thick pieces and plate. Garnish with pickled ginger.
CCulinary Workshop - Culinary Art - Oct. 2013
Ingredients
| Fresh Pacific Saury | 8 fish ... Cut off the heads and tails, and slice into 4 equal sections. Remove the innards, wash, and pat dry. |
Seasonings
| Straight Noodle Sauce | 400ml |
| Soy Sauce | 150ml |
| Sake | 100ml |
| Vinegar | 100ml |
| Coarse Sugar | 300g |
Garnish
| Grated Daikon Radish | As needed |
| Sudachi Citrus | As needed |
| Chrysanthemum Flowers | As needed |
Steps
- Place the saury on a strainer and sun-dry for 2-3 hours.
- In a pot, combine the seasonings and heat to dissolve the coarse sugar.
- Add the dried saury from step 1 to the pot, heat over medium-high heat, and skim off any foam. Reduce to low heat, cover with a paper lid, and simmer for about 2 hours.
- Reheat the next day. Transfer the saury to a storage container or jar, cover with the simmering liquid, and refrigerate for storage.
- Serve on a plate and garnish with grated daikon radish, sudachi, and chrysanthemum flowers.
Culinary Studio Karinary Art 2014.Dec.
Ingredients
| Yellowtail (Buri) | 2 pieces... Cut into halves, lightly salt, and let sit. After 1 hour, rinse and pat dry. |
Marinade and Seasonings
| Soy Sauce | 25ml |
| Mirin | 25ml |
| Sake | 25ml |
| Grated Ginger Juice | Juice from 1/2 clove |
Other Ingredients
| Egg White | 1/2 egg or more |
| Kujō Green Onion | 1 stalk... Sliced thinly |
| Shichimi Togarashi (Seven Spice Chili Powder) | As needed |
Side Dish
| Radish | 4 pieces... Rub with salted rice malt and let sit for half a day. |
| Salted Rice Malt | 2 teaspoons or more |
Procedure
- Marinate the prepared yellowtail in the seasonings for about 30 minutes.
- Mix egg white with thinly sliced Kujō green onion.
- Grill both sides of (1), then top with (2) and continue grilling until lightly browned.
- Plate the dish, sprinkle with shichimi togarashi, and serve with radish pickled in salted rice malt.
Japanese｜Seafood｜Summer｜Vegetables｜鱧の照り焼き～そうめん南瓜の胡麻酢和え
Teriyaki Pike Conger with Spaghetti Squash in Sesame Vinegar Dressing
Culinary Art Studio 2015.Aug.
Ingredients
| [Grilled Teriyaki Hamo] | |
| Hamo (Pike Conger, deboned) | 2 pieces ... Lightly sprinkle with salt and sake, then coat lightly with potato starch (not included in ingredients) |
Teriyaki Sauce
| Soy Sauce | 2 tbsp |
| Mirin | 2 tbsp |
| Sake | 2 tbsp |
| Sugar | 1 tbsp |
Garnish
| Shiso Leaves | 2 leaves |
| Green Onion | 1 stalk ... Thinly sliced |
| Sansho Powder or Ichimi Pepper | To taste |
Procedure
- Heat vegetable oil (not included in ingredients) in a frying pan and slowly cook the skin side of the hamo. Flip and cook both sides, then remove from the pan.
- Add the teriyaki sauce to the pan and simmer until slightly thickened. Return the hamo to the pan and coat with the sauce. Let it sit for about 10 minutes to absorb the flavors.
- Cut the hamo into suitable sizes, plate, and garnish with green onions. Sprinkle with sansho powder or ichimi pepper as desired.
Ingredients
| [Spaghetti Squash] | |
| Spaghetti Squash | 1/4 ... Cut into 4cm widths, boil for about 12 minutes, then cool in cold water, rinse, and drain |
Sesame Vinegar Dressing
| Vinegar | 1 heaping tbsp |
| Sugar | 2 tsp |
| Salt | 1/6 tsp |
| Sesame Paste | 2 tsp |
Procedure (Spaghetti Squash)
- Toss the boiled spaghetti squash with the sesame vinegar dressing and sprinkle with black sesame seeds (not included in ingredients).
Chicken｜Japanese｜Winter｜鶏の唐揚げ おろし酢かけ
Fried Chicken with Grated Daikon and Vinegar Sauce
Culinary Art Studio 2016.Feb.
Ingredients
| Chicken Thigh | 1 piece (250g) ... Cut into bite-sized pieces and marinate for 30 minutes. |
Marinade
| Sake | 1 tbsp |
| Salt | 1/4 tsp |
| Potato Starch | As needed |
| Frying Oil | As needed |
Grated Radish Vinegar Sauce
| Grated Daikon Radish | 1-1/2C |
| Soy Sauce | 2 tbsp |
| Sugar | 1 tbsp |
| Vinegar | 1 tbsp |
| Red Chili Pepper | 1 piece ... Thinly sliced |
Garnish
| Kaiware (Radish Sprouts) | As needed |
| Yuzu | As needed ... Julienned |
Procedure
- Coat the chicken pieces with potato starch and deep fry until crispy.
- Mix grated daikon radish through red chili pepper to prepare the vinegar sauce.
- Plate the fried chicken, drizzle with the vinegar sauce, top with yuzu, and garnish with kaiware.
Culinary Art Workshop - 2017.Jan.
Ingredients
| Cotton Tofu | 300g ... Cut into bite-sized pieces. |
| Turnip | 250g ... Peel and grate. |
| Kombu | 5cm |
| Potato Starch Slurry | Potato starch (2 tsp) + Water (2 tsp) |
| Canola Flowers | To taste ... Boiled. |
Dipping Sauce
| Soy Sauce | 3-1/2 tbsp |
| Mirin | 1 tbsp |
| Bonito Flakes | 4g |
Condiments
| Green Onion | To taste ... Finely chopped. |
| Grated Ginger | To taste |
| Green Yuzu | To taste ... Chopped yuzu peel. |
Instructions
- Combine the dipping sauce ingredients in a small pot and bring to a boil. Set aside.
- In an earthenware pot, add 1 cup of water and kombu. Let it soak for about 10 minutes, then heat. Remove the kombu just before boiling.
- Add the tofu and grated turnip (including its juice) to step 2. Simmer on low heat for 7-8 minutes. Thicken with the potato starch slurry.
- Serve in bowls, scatter canola flowers on top, pour the dipping sauce, and garnish with condiments.