Culinary Studio Culinary Art 2007.February
Ingredients
| Small spear squid |
4 pieces - Remove the entrails and cartilage, cut the tentacles into 1cm pieces. |
Stuffing
| Eggplant |
1 piece - Cut into 1cm cubes |
| Green pepper |
1 piece - Same as above |
| Green onion |
1 stalk - Cut into 7mm rounds |
| Fresh shiitake mushrooms |
3 pieces - Cut into 1cm cubes |
| Squid tentacles |
As above - Cut into 1cm pieces |
Seasonings
| Ginger |
15g - Grated |
| Miso |
2 tbsp |
| Sugar |
1 tsp |
| Salt |
A pinch |
| Vegetable oil |
2 tbsp |
| (Adjust according to the miso you use) |
Instructions
- Heat vegetable oil in a frying pan and stir-fry the eggplant through to the squid tentacles. Add the seasonings and stir-fry further.
- Stuff the squid bodies with the mixture from step 1 and secure with toothpicks.
- Grill until golden on both sides. Slice into rounds and serve on a plate.
Culinary Workshop - Culinary Art - 2011.Feb
Ingredients (Serves 2)
| Grated Daikon Radish |
200g ... Lightly drain using a fine sieve. |
| Thinly Sliced Pork Belly |
150g ... Sprinkle with salt and blanch in hot water. |
| Firm Tofu |
1 block ... Cut into 8 pieces and drain. |
| Watercress |
2 stalks ... Cut into 5cm lengths. |
| Chrysanthemum Greens |
1/2 bunch ... Cut into 5cm lengths. |
| Enoki & Shimeji Mushrooms |
As needed ... Divide into small clusters. |
Seasoning
| Dashi Broth |
500ml |
| Salt |
1 tsp |
| Light Soy Sauce |
1/2 tbsp |
| Sake |
2 tbsp |
Accompaniments
| Shichimi Togarashi (Japanese 7-spice) |
|
| Ponzu Sauce |
|
| Mochi (Rice Cakes) |
|
Steps
- In an earthenware pot, combine the Seasoning ingredients (dashi broth through sake) and bring to a boil.
- Divide the pork, tofu, mushrooms, watercress, and chrysanthemum greens into sections, add to the pot, and enjoy with your choice of condiments as they cook.
- Add mochi rice cakes at the end, if desired.