Cooking Studio Culinary Art 2008.Feb.
Ingredients
| 【Pork Spare Ribs with Douchi Sauce】 |
| Pork spare ribs |
500g ・・・ Blanch in boiling water |
Seasonings-1
| Ginger |
15g ・・・ Thinly sliced |
| Garlic |
1/2 clove ・・・ Grated |
| Ground sesame seeds |
2 tablespoons |
| Soy sauce |
2 tablespoons |
| Sugar |
1 tablespoon |
| Sake |
2 tablespoons |
| Douchi (or Daitokuji natto) |
2 tablespoons |
Seasonings-2
| Soy sauce |
1/2 tablespoon |
| Mirin |
1/2 tablespoon |
Procedure
- In a pot for simmering, mix all seasonings from ginger to douchi, and marinate the spare ribs for about 1 hour.
- Add just enough water to cover and simmer until the meat is tender (40-50 minutes).
- Once tender, uncover and let the liquid evaporate. Finally, add Seasonings-2 (soy sauce and mirin) and coat the ribs.
Ingredients
| 【Canola Flowers with Sake Lees Dressing】 |
| Canola Flowers |
1 bunch ・・・ Boil until bright green |
Sake Lees Dressing
Mix sake lees with mirin, light soy sauce, and vinegar for seasoning.
Procedure
- Squeeze the water out of the canola flowers and mix with the sake lees dressing.
Culinary Studio Culinary Art 2008.Dec.
Ingredients (Per Serving)
| Mochi (Rice Cake) |
1 piece |
| Fresh Salmon |
20g ... Lightly salted and quickly fried in oil |
| Chicken Thigh |
20g ... Lightly salted and quickly fried in oil |
| Shishito Pepper |
1 ... Quickly fried in oil |
| Fresh Shiitake Mushroom |
1 (small) ... Scored |
| Enoki Mushrooms |
As needed ... Divided into small clusters |
| Onion |
As needed ... Sliced |
| Perilla Leaf (Shiso) |
1 leaf |
| Carrot |
As needed ... Cut into shapes and briefly boiled |
| Melting Cheese Slice |
1/2 slice |
Seasonings
| Miso |
As needed |
| Butter |
As needed |
| Sake |
As needed |
Preparation
| Bamboo Leaves |
Soak in water. Split into two strips and set aside. |
Instructions
- Wipe off the moisture from the bamboo leaves and spread a thin layer of butter on one side. Place a perilla leaf on top.
- On top of step 1, place the mochi, cheese, salmon, chicken, and vegetables. Add dollops of miso, sprinkle with sake, then wrap tightly with the bamboo leaf and secure with bamboo string.
- Bake in a preheated oven at 180°C for approximately 12 minutes.
Culinary Art Kitchen 2010.June
Ingredients
| Kyo Ganmo (small) |
4 pieces ... Blanch |
| Ground pork |
60g ... Mix well with soy sauce and potato starch |
| Soy sauce |
1 teaspoon |
| Ginger juice |
1/2 teaspoon |
| Potato starch |
1/2 teaspoon |
| Winter melon |
400g (net weight) ... Cut into bite-sized pieces |
| Dried shiitake mushrooms |
4 pieces ... Rehydrate in water |
| Kinome (Japanese pepper leaves) |
As needed |
| Ginger |
As needed ... Julienned |
Seasonings
| Dashi stock |
300ml |
| Sugar |
2 tablespoons |
| Soy sauce |
2 tablespoons |
| Sake |
1 tablespoon |
| Mirin |
1/2 tablespoon |
| Salt |
1/4 teaspoon |
Instructions
- Make a small hole in each ganmo and stuff with equal portions of the meatball mixture.
- In a pot, add the seasonings (dashi stock to salt), ganmo from step 1, and rehydrated shiitake mushrooms. Heat over medium-low. Once boiling, cook for 3 minutes, then add the winter melon and simmer on low heat for another 15 minutes.
- Plate and garnish with julienned ginger and kinome leaves.
Culinary Art Studio 2015.March
Ingredients
| Spanish Mackerel (Sawara) |
2 fillets ... Cut each fillet in half and marinate in Shitami for 20 minutes |
Shitami (Marinade)
| Soy Sauce |
2 tbsp |
| Mirin |
2 tbsp |
| Sake |
2 tbsp |
Fukinoto Miso
| Fukinoto (Butterbur Buds) |
8 pieces ... Halve, blanch in salted boiling water, and soak in water for 1 hour |
| Saikyo Miso |
70g |
| Inaka Miso |
15g |
| Sake |
20ml |
| Mirin |
50ml |
| White Sesame Oil |
2 tsp |
| Pine Nuts |
As needed ... Roasted and coarsely chopped |
Garnish
| Canola Flowers |
As needed ... Blanch and mix with carrot and salted kelp |
Procedure
-
Prepare the Fukinoto Miso: Combine miso, sake, and half the mirin in a pan, and gently simmer over low heat while stirring.
-
Squeeze the water from the prepared butterbur buds, finely chop, and sauté gently in sesame oil.
-
Pat dry the marinated mackerel and grill. Spread Fukinoto Miso on top, sprinkle with pine nuts, and grill for an additional 2-3 minutes until the miso is fragrant and golden.
-
Arrange on a plate and garnish with canola flowers.
Culinary Studio Karinary Art 2021.March
Ingredients
| Ground pork |
80g |
| Silken tofu |
350g ... Tear into large pieces and soak in hot water. |
| Bamboo shoots (boiled) |
100g (50g minced + 50g sliced) |
Aromatic Vegetables
| Garlic and ginger (minced) |
1/2 tsp each |
| Green onion (minced) |
1 tbsp |
Seasoning A
| Doubanjiang (fermented bean paste) |
1 tbsp ... Red miso can be used as a substitute. |
| Red chili pepper |
1 small ... Cut into 5mm rings. |
Seasoning B
| Chicken broth |
150ml or more |
| Tobanjiang (spicy bean paste) |
1 tsp |
| Sake and sugar |
1 tbsp each |
| Salt and soy sauce |
To taste |
Garnish
| Green peas (boiled) |
As needed |
| Sichuan pepper (whole or ground) |
As needed |
| Chili oil or sesame oil |
To taste |
| Salad oil |
1-1/2 tbsp |
| Potato starch slurry |
2 tsp potato starch + 1 tbsp water |
Instructions
- Heat salad oil in a frying pan and sauté the aromatic vegetables over low heat.
- Add the ground pork and minced bamboo shoots, stir-frying thoroughly over medium heat, then mix in Seasoning A.
- Add Seasoning B from the edges of the pan, then add the silken tofu (blanched) and sliced bamboo shoots. Bring to a boil, cover, and simmer on low heat for 4-5 minutes. Adjust the flavor.
- Add the potato starch slurry, simmer for about 2 minutes, and combine. Garnish with green peas, Sichuan pepper, and chili oil.
