Culinary Art Studio 2015.May
Ingredients
| Brie Cheese (White Mold Type) | 100g ... Cut into 10g pieces, each about 1.5cm in length |
| Prosciutto | 30g ... Cut each slice in half |
| Wonton Wrappers | 10 pieces |
| Frying Oil | As needed |
| Parsley | To taste |
| Salt & Pepper | To taste |
Procedure
- Place a piece of Brie cheese wrapped in prosciutto onto a wonton wrapper. Moisten all four edges with water, fold the wrapper in half, and seal the edges firmly.
- Fry at 170°C until crispy.
- Arrange on a plate, sprinkle with salt and pepper, and garnish with parsley.
* Feel free to use your favorite type of cheese.
* You can substitute prosciutto with bacon if desired.
Culinary Art Studio 2016.June
Ingredients
| Water Eggplant | 1 piece ... remove the stem, cut into bite-size pieces, sprinkle with salt (1/2 tsp) and let sit for 5 minutes. |
| Garlic | 1/2 clove ... thinly sliced |
| Red Chili Pepper | 1/2 piece |
| Olive Oil | 50ml |
| Prosciutto | 3 slices ... cut into easy-to-eat sizes |
| Fruit Tomato | Small 1 piece ... bite-size |
| Arugula | As needed |
| 【Mayonnaise Sauce】 | |
| Mayonnaise | 2 tbsp |
| Heavy Cream | 2 tbsp |
| 【Garnish】 | |
| Parmesan Cheese | As needed |
| Black Pepper | As needed |
| Thyme | As needed |
Procedure
- Pat the eggplant dry, marinate with garlic to olive oil, and let sit for about 1 hour.
- Prepare the 【Mayonnaise Sauce】.
- Arrange the water eggplant, fruit tomato, prosciutto, and arugula on a plate, drizzle with 【Mayonnaise Sauce】, and garnish with Parmesan cheese, black pepper, and thyme.
Culinary Art Workshop - 2017.April
Ingredients
| Sesame Tofu | 2 packs (store-bought) ... Cut into bite-sized pieces. |
| Boiled Firefly Squid | 120g ... Remove eyes. Keep half whole, and finely mince the other half. |
Aromatic Ingredients
| Garlic | 1 clove ... Finely minced. |
| Ginger | 1 piece ... Finely minced. |
Seasonings
| Doubanjiang (Fermented Black Bean Paste) | Just under 1 tsp |
| Soy Sauce | Generous 1 tbsp |
| Sake | 2 tbsp |
| Water | 80ml |
| Chinese Soup Base | 1/2 tsp |
| Salt & Sugar | To taste |
| Salad Oil | 2 tsp |
| Scallion Oil | 1 tbsp |
Instructions
- Heat salad oil in a pot and sauté garlic and ginger. Add the firefly squid and stir-fry.
- Add the doubanjiang to step 1 and stir-fry. Then, add the remaining
and adjust the taste with a pinch of salt and sugar. - Remove from heat and let cool. Mix in the scallion oil.
- Place shiso leaves on a plate, arrange the sesame tofu, and top with the squid mixture from step 3.
Culinary Workshop Karinary Art 2019.April
Ingredients
| Rice | 120g ...Cooked to a soft texture |
| Boiled bamboo shoots | 80g ...Finely chopped and drained |
| Kinome leaves | 3g ...Finely chopped, reserve a few for garnish |
| Mozzarella cheese | As needed ...Cut into 5mm cubes, dusted with flour (not listed in ingredients) |
| White miso | 12g |
| Salt | A pinch |
Breading
| Flour | 2 tbsp |
| Water | 1 tbsp |
| Beaten egg | 1/2 portion |
| Fine breadcrumbs | As needed |
| Oil for frying | As needed |
Miso Sauce
| Red miso | 20g |
| Honey | 2 tsp |
| White sesame oil | 2 tsp |
Instructions
- Mix the warm rice with the ingredients up to salt carefully. Divide into 10 portions, place cheese inside, and form into balls.
- Combine the flour, water, and beaten egg. Coat the rice balls from step 1 with this mixture, then cover with breadcrumbs.
- Fry in oil until crisp.
- Arrange on a plate, serve with the mixed miso sauce, and garnish with kinome leaves.
seafood｜seasonal vegetables｜Summer｜Western food｜たこのマリネ・セロリの和風サラダ
Octopus Marinated with Japanese-Style Celery Salad
Culinary Art Studio Karinary Art 2021.August
Ingredients
| Boiled octopus | 120g - Sliced into bite-sized pieces |
| Celery | 50g - Remove strings, cut into bite-sized pieces, blanch briefly, and cool in cold water |
| Cucumber | 50g - Remove seeds and cut into bite-sized pieces |
Marinade
| Olive oil | 2 tsp |
| Lemon juice | 1 tsp |
Additional Ingredients
| Plum paste | 2 tsp or more |
| Celery leaves | As needed |
| Grated lemon peel | As needed |
Instructions
- Marinate the bite-sized octopus with the marinade ingredients and refrigerate for at least 30 minutes.
- Before serving, mix the octopus, celery, and cucumber with the plum paste. Plate the mixture, garnish with celery leaves, and sprinkle grated lemon peel on top.
Seafood｜Seasonal vegetables｜Spring｜Western food｜海老とアボカドのトマトソース仕立て ～タプナードカナッペ添え～
Shrimp and Avocado in Tomato Sauce with Tapenade Canapé
Culinary Art Kitchen 2023.May
Ingredients
| Shrimp | 4 pieces ... Devein, wash, and sprinkle with sake |
| Avocado | 1/4 piece ... Dice into 1.5cm cubes |
| Cheddar cheese | 20g ... Dice into 1cm cubes |
| Baguette | As needed ... Slice and lightly toast |
| Tapenade | As needed ... Olive dip (store-bought) |
Tomato Sauce
| Ketchup | 2 tablespoons |
| Lemon juice | 1/2 teaspoon |
Garnish
| Arugula | As needed |
| Lemon | As needed |
Instructions
- Boil the shrimp with the shell on. Once cooled, peel and cut into 2-3 pieces.
- Combine the ingredients to prepare the Tomato Sauce.
- Spread tapenade on the baguette slices. Top with shrimp, avocado, and cheddar cheese.
Drizzle with the Tomato Sauce and serve with lemon wedges and arugula.