Cooking Studio Culinary Art 2026.Sep.
Ingredients
| Autumn salmon | 2 pieces ・・・Sprinkle lightly with salt and let sit for 5 minutes. Pat dry and season with pepper. |
| Cake flour | As needed |
| Butter | 5g |
| Vegetable oil | 1 tsp |
| Mushrooms | 100g or more ・・・Use shimeji, maitake, king oyster mushrooms, or similar mushrooms. |
| Vegetable oil | 1 tsp |
| Salt and pepper | A little |
| Soy sauce | 1-2 drops |
＜White Sauce＞
| Butter | 10g |
| Cake flour | 1 tbsp |
| Milk | 150ml |
| White miso | 1/2 tsp or more |
＜Garnish＞
| Asatsuki chives | As needed |
Method
- Heat the vegetable oil, 1 tsp, in a frying pan. Add the mushrooms and sear both sides over high heat. Season with salt, pepper, and soy sauce, then remove from the pan.
- Coat the salmon all over with cake flour and shake off the excess.
- Wipe the frying pan used in step 1 with kitchen paper, then melt the butter, 5g, and vegetable oil, 1 tsp. Place the salmon skin-side down and cook over medium heat until crisp. Cook the flesh side over medium-low heat.
- In a heavy-bottomed pot, melt the butter, 10g, over low heat. Add the cake flour, 1 tbsp, and cook carefully. Add the milk, 150ml, in three additions. When the sauce begins to thicken, season with white miso, salt, and pepper.
- Spread the white sauce on a serving dish, place the autumn salmon and mushrooms on top, and sprinkle with asatsuki chives.
Autumn｜Japanese｜Seafood｜Vegetables｜炙り秋刀魚のアチャラ野菜和え
Seared Pacific Saury with Achara-style Marinated Vegetables
Culinary Workshop - Culinary Art - Sep.2025
Ingredients
| Pacific saury | 1 fish -- fillet into 3 pieces and cut each into thirds |
| Daikon radish | 50g -- julienned, soak in water, drain |
| Myoga (Japanese ginger) | 1 piece -- julienned, soak in water, drain |
| Cucumber | 1/3 piece -- cut in half lengthwise, then slice diagonally |
| Tomato | 50g -- blanch, peel, remove seeds, cut into dice |
| Mitsuba (Japanese parsley) | 4-5 stalks -- cut into 2 cm lengths |
Seasonings
| Salt ponzu | 1 tbsp or more |
| Yuzu kosho | To taste (adjust as you like) |
Garnish
| Sudachi or green yuzu |
Directions
- Lightly sprinkle salt on the Pacific saury and let sit for about 5 minutes. Pat dry, place on aluminum foil, and grill in a toaster oven for 7-8 minutes.
- Soak the julienned daikon and myoga in water to crisp them, then drain well.
- Lightly salt the sliced cucumber. When softened, rinse with water and squeeze out excess moisture.
- Toss the daikon, myoga, cucumber, tomato, and mitsuba with salt ponzu mixed with yuzu kosho.
- Lightly mix the grilled Pacific saury with step 4, arrange on a dish, and garnish with sudachi or green yuzu.
Autumn｜Japanese｜Seafood｜蒸し秋刀魚のポン酢おろし
Steamed Pacific Saury with Ponzu and Grated Daikon
Culinary Workshop - Culinary Art - Sep.2024
Ingredients
| Pacific saury | 1 fish - Filleted into three pieces, remove the center bone, and cut each half into 4 slices. Marinate with the seasoning. |
Marinade
| Salt | 1/4 tsp |
| Sake | 1 tsp |
| Finely chopped green onion | A pinch |
Ponzu Grated Sauce
| Daikon radish | 100g - Grated and lightly squeezed |
| Onion | 25g - Grated and lightly squeezed |
| Ponzu | 2 1/2 tbsp |
| Sugar | 1/2 tsp |
| Sake | 1/2 tbsp |
Herbal Garnish
| Kaiware sprouts, Japanese parsley, myoga, ginger, shredded green onion, shiso leaves | As needed |
Additional Garnish
| Sudachi (Japanese lime) | As needed |
| Ichimi togarashi (Japanese chili powder) | As needed |
Method
- Line a plate with cooking paper, arrange the Pacific saury slices, and steam for about 1 minute.
- Cut kaiware sprouts into 3cm lengths, use the leaves of Japanese parsley, and julienne the other herbs. Soak in water and drain thoroughly.
- Combine the ingredients for the ponzu grated sauce.
- Arrange the herbs on a plate, top with the Pacific saury tossed in the ponzu grated sauce, and garnish with sudachi. Sprinkle with ichimi togarashi if desired.
Culinary Workshop - Culinary Art - Sep.2006
Ingredients
| Taro (satoimo) | 400g - Wash thoroughly |
| Shimeji mushrooms | 100g - Separate into small clusters |
| Ground sesame seeds | 2 tbsp |
| Sudachi peel | As needed - Grate |
Sweet Miso
| Miso | 2 tbsp |
| Sugar | 2 tbsp |
| Mirin | 1 tbsp |
Instructions
- Steam the taro with the skin on for 15-20 minutes. Peel while still hot.
- Prepare the sweet miso: Combine miso, sugar, and mirin in a small saucepan, and heat while stirring until smooth.
- Place the shimeji mushrooms in a small saucepan, sprinkle with sake and salt, and cook until the liquid evaporates (sake-fried).
- Take one-third of the taro and mash it. Mix it with the sweet miso and ground sesame seeds to make the dressing.
- Cut the remaining taro into 1.5cm cubes and mix with the shimeji mushrooms. Toss with the dressing from step 4, and serve in a dish. Grate sudachi peel over the top for garnish.
Culinary Workshop - Culinary Art - Sep.2007
Ingredients
| Scallops (sashimi) | 150g - Sprinkle lightly with sake and salt. |
| Peeled shrimp | 100g - Sprinkle lightly with sake and salt. |
| Boiled chestnuts (or candied chestnuts) | 6 pieces - Reserve 2 for garnish, cut the remaining 4 into 1cm cubes. |
Seasonings
| Egg white | 1/3 piece |
| Cornstarch | 1 tbsp |
| Heavy cream | 1-1/2 tbsp |
Others
| Somen noodles | 3 bundles - Cut into 3cm pieces. |
| Frying oil, flour, beaten egg | As needed |
Instructions
- Finely chop the scallops and peeled shrimp on a cutting board.
- Place step 1 in a bowl, add egg white, cornstarch, and heavy cream, and mix well. Add the chestnuts cut into 1cm cubes.
- Form step 2 into balls, coat with flour, beaten egg, and somen noodles, then fry until golden.
- Make a cut in the center of step 3 and insert a decorative chestnut.
Autumn｜Fruits｜Japanese｜Seafood｜ホタテと海老のいが栗仕立て
Scallop and Shrimp Chestnut-Style Dish
Culinary Workshop - Culinary Art - Sep.2007
Ingredients
| Scallops (Sashimi) | 150g ... Sprinkle lightly with sake and salt. |
| Peeled Shrimp | 100g ... Sprinkle lightly with sake and salt. |
| Boiled Chestnuts (or Sweet Chestnuts in Syrup) | 6 pieces ... Reserve 2 pieces for garnish, cut the remaining 4 into 1cm cubes. |
Seasonings
| Egg White | 1/3 piece |
| Cornstarch | 1 tablespoon |
| Fresh Cream | 1-1/2 tablespoons |
Others
| Somyen Noodles | 3 bundles ... Cut into 3cm lengths. |
| Frying Oil, Flour, Beaten Egg | As needed |
Instructions
- Finely chop the scallops and peeled shrimp on a cutting board.
- Transfer step 1 to a bowl, add the egg white, cornstarch, and fresh cream, and mix well. Add the 1cm chestnut cubes.
- Shape step 2 into balls, coat with flour, beaten egg, and somen noodles, and fry until golden brown.
- Make a small cut in the center of step 3 and insert the reserved sweet chestnuts as a garnish.
Autumn｜Japanese｜Seafood｜鱧（はも）の湯引き・長芋の寒天寄せ
Parboiled Pike Conger with Yam Jelly Terrine
Culinary Workshop - Culinary Art - Sep.2008
Ingredients
| Pike Conger (Hamo) | 4 ... Purchase pre-boned from the fishmonger |
How to Prepare Blanched Hamo
Boil water in a pot, add the hamo, and blanch. When it turns white and curls up, transfer to cold water.
Agar Jelly Ingredients (For an 11cm × 14cm mold)
| Dashi Stock | 150ml |
| Powdered Agar | 4g |
| Japanese Yam (Nagaimo) | 150g ... Grated |
| Salt | A pinch |
| Sake | 1 tablespoon |
Vinegared Miso
| Saikyo Miso | 100g |
| Malt Syrup | 2 teaspoons |
| Dashi Stock | 100ml |
| Vinegar | 2 tablespoons |
| Lemon Juice | A pinch |
Accompaniments
| Kaiware (Radish Sprouts) | As needed ... Blanch briefly |
| Fruit Tomatoes | As needed |
| Lemon | As needed |
Instructions
- In a pot, combine dashi stock and agar, mix thoroughly, and bring to a boil.
- Remove from heat and cool slightly by placing the pot in cold water.
- Mix in the grated yam carefully, then add salt and sake. Pour into a mold and chill to set.
- Plate the blanched hamo alongside the sliced jelly, radish sprouts, and tomatoes. Serve with
.
Autumn｜Japanese｜Mushrooms｜Seafood｜太刀魚の塩焼き・なめこのおろし和え
Grilled Salted Beltfish with Nameko Mushrooms and Grated Daikon Dressing
Culinary Workshop - Culinary Art - 2009.Sep.
Ingredients (Serves 4)
| Scabbard fish (Tachiuo) | 4 small pieces ... Sprinkle with salt |
| Nameko mushrooms | 200g ... Blanched |
| Soy sauce | 1 1/2 teaspoons |
| Daikon radish | 200g ... Grated |
| Kabosu citrus | 2 pieces |
Seasoning
| Vinegar | 2 tablespoons |
| Sugar | 1 1/2 tablespoons |
| Salt | 1/2 teaspoon |
Instructions
- Grill the scabbard fish.
- Briefly blanch the nameko mushrooms, drain, and rinse with running water. Marinate in soy sauce.
- Lightly drain the grated daikon radish and mix with the seasoning. Combine with the nameko mushrooms from step 2.
- Serve on a plate and garnish with kabosu. Drizzle kabosu juice before eating.
Autumn｜Japanese｜Seafood｜Vegetables｜うにのオクラの白和え
Sea Urchin and Okra Tossed in Tofu Sauce
Culinary Workshop - Culinary Art - Sep.2010
Ingredients
| Okra | 10 pieces ... Remove stems and trim edges |
| Dashi stock | 150ml |
| Soy sauce | 2 teaspoons |
| Sea urchin (uni) | As needed |
| Firm tofu | 150g ... Boil, wrap in a cloth, and drain water for 30 minutes |
Seasonings
| Light soy sauce | 1/2 teaspoon |
| Mirin | 1/2 tablespoon |
| Salt | Pinch |
Instructions
- Add salt to boiling water in a pot and blanch the okra until vibrant green. Drain and cool with a fan.
- Combine dashi stock and soy sauce to make dashi soy sauce, and marinate the okra for about 10 minutes. Drain and cut into bite-sized pieces.
- Grind the drained tofu in a mortar and add the seasonings. Mix with the okra.
- Plate the mixture and garnish with sea urchin (uni).
Autumn｜Chicken｜Fruit｜Japanese food｜巨峰とささみのみぞれ酢和え
Grape and Chicken Breast Tossed in Grated Daikon Vinegar Sauce
Culinary Workshop - Culinary Art - Sep.2011
Ingredients
| Kyoho grapes | 10 pieces ... Peel and cut in half |
| Pear | 1/4 ... Julienne into matchstick-sized pieces and rinse in salted water |
| Chicken tenderloin | 1 piece ... Sprinkle with sake and salt, steam (or microwave), and shred finely |
| Myoga ginger | 3-4 pieces ... Julienne |
Grated Daikon Vinegar (Mizore Vinegar)
| Daikon radish | 200g ... Grate and lightly squeeze out excess water |
Seasoned Vinegar
| Vinegar | 2 tbsp |
| Sugar | 1 tbsp |
| Salt | 1/2 tsp |
Steps
- Prepare the seasoned vinegar.
- Quickly blanch the myoga in boiling water, drain, and pour half of the seasoned vinegar over it.
- Mix the remaining seasoned vinegar with the lightly drained grated daikon radish.
- Add the Kyoho grapes, pear, chicken tenderloin, and myoga to the grated daikon, and mix gently.
Autumn｜Japanese｜Mushrooms｜Vegetables｜里芋となめこの揚げ出し
Deep-Fried Taro and Nameko Mushrooms in Broth
Culinary Workshop - Culinary Art - Sep.2012
Ingredients
| Taro | 3 medium pieces - steam with skin for 10 minutes, then peel |
| Potato starch | As needed |
| Frying oil | As needed |
| Yellow zucchini | 1/2 - cut into 1cm slices |
| Fresh nameko mushrooms | 60g (net weight) |
| Daikon radish | 8cm - grated |
| Ginger | 1/2 piece - grated |
Seasoning
| Dashi broth | 200ml |
| Soy sauce | 2 tablespoons |
| Mirin | 2 tablespoons |
Instructions
- Cut the taro into 2-3 pieces, coat with potato starch, and deep-fry in medium-temperature oil until crispy.
- Next, lightly fry the zucchini.
- In a pot, bring the
to a boil, then add the fresh nameko mushrooms and simmer. - Arrange the taro and zucchini on a plate, garnish with grated daikon radish and ginger, and pour the mixture from step 3 over them.
Culinary Workshop - Culinary Art - Sep.2013
Ingredients
| Barracuda | 2 fish ... Remove the head and guts. Score the skin side with decorative cuts and cut into 4 equal pieces. |
| Green Yuzu | 1 ... Sliced into rounds |
Marinade
| Soy Sauce | 3 tbsp |
| Mirin | 2 tbsp |
| Sugar | 1 tbsp |
Sweet Vinegar Sauce
| Vinegar | 1/3 cup |
| Water | 2/3 cup |
| Sugar | 2 tbsp |
| Salt | 1 tsp |
| Whole Black Peppercorns | 5-6 |
Other Ingredients
| Red Onion | 1 ... Cut into 1cm wedges |
Steps
- Mix the
(soy sauce to sugar) and marinate the barracuda with green yuzu slices on top. Turn occasionally and marinate for about 30 minutes. - Remove the barracuda from the marinade, drain, and grill on both sides. Brush with the marinade 2-3 times during cooking.
- In a small pot, bring the
ingredients to a boil. While still warm, add the red onion and let it marinate. Once cooled, store in the refrigerator. - Arrange the grilled barracuda on a plate and serve with the prepared sweet vinegar-marinated red onion on the side.
Autumn｜Japanese｜Seafood｜しめ秋刀魚・菊膾
Marinated Pacific Saury with Chrysanthemum Namasu
Culinary Workshop - Culinary Art - Sep.2014
Ingredients
| 【Marinated Pacific Saury (Shime Sanma)】 | |
| Pacific Saury (for sashimi) | 2 fish |
| Salt | 1 tablespoon |
| Vinegar | As needed |
| 【Chrysanthemum Namasu】 | |
| Daikon Radish | 100g (5cm)... Cut into matchstick-sized pieces. |
| Mottekiku (Light Purple Chrysanthemum) | As needed... Separate petals, blanch quickly in vinegar-added boiling water, cool in ice water, and drain. |
| Sakamotokiku (Yellow Chrysanthemum) | As needed... Prepare the same way as above. |
Combined Vinegar
| Vinegar | 3 tablespoons |
| Sugar | 1/2 tablespoon |
| Salt | 1/2 teaspoon |
| Dashi Stock (or Water) | 1/2 tablespoon |
| Sudachi | As needed... For garnish. |
Procedure
- Fillet the pacific saury into three pieces, sprinkle with salt, and let sit for about 15 minutes.
- Rinse step 1 with water, pat dry, and arrange in a tray. Submerge in vinegar to marinate (for 15 minutes or more).
- Carefully remove the skin, take out the central bones, and cut into bite-sized pieces.
- Sprinkle sugar (not listed in ingredients) over julienned daikon radish. Once softened, sprinkle with salt and let sit for a while.
- Squeeze out excess moisture from the daikon and mix with the two types of chrysanthemum for a colorful presentation.
- Arrange the marinated pacific saury and chrysanthemum namasu on a plate, drizzle with combined vinegar, and garnish with sudachi.
autumn｜fruits｜seasonal vegetables｜梨とごぼうの秋サラダ
Autumn Salad with Pear and Burdock
Culinary Workshop - Culinary Art - Sep.2015
Ingredients (Serves 2)
| Pear | 1/2 ... Peel, julienne, soak in salted water, and drain |
| Burdock Root | 50g ... Thinly slice diagonally, soak in water, and drain |
| Sweet Potato & Carrot | As needed ... Cut into shapes using a cutter |
| Red Leaf Lettuce | 40g ... Tear into bite-sized pieces |
| Mizuna (Japanese Mustard Greens) | 40g ... Cut into 3cm lengths |
| Onion | 50g ... Thinly slice, soak in water, and drain |
| Red Cabbage | 1 leaf ... Julienne |
| Radish | 2 ... Thinly sliced |
| Sesame Dressing | As needed (store-bought) |
Procedure
- Deep-fry the burdock root, sweet potato, and carrot in vegetable oil (not included in ingredients) until crispy.
- Arrange the drained vegetables on a plate, place the pear on top, and decorate with the fried burdock. Scatter the sweet potato and carrot pieces. Serve with sesame dressing.
Autumn｜Seafood｜炙り秋刀魚のめかぶ添え.Japanese food
Seared Pacific Saury with Mekabu Seaweed
Culinary Workshop - Culinary Art - Oct.2015
Ingredients
| Pacific Saury (Sanma) | 1 fish ... Fillet into three pieces and lightly season with salt |
| Mekabu (Store-bought with Dashi) | As needed |
| Tomato | 1/2 ... Peeled and diced into 5mm pieces |
Garnish
| Myoga (Japanese Ginger) | As needed |
| Kabosu (Citrus Fruit) | As needed |
Procedure
- Lightly coat the skin side of the Pacific saury with mirin (not included in ingredients) and sear it. Cut into bite-sized pieces.
- Mix the tomato with a pinch of salt (not included in ingredients), then add the mekabu.
- Place kabosu slices on a plate, arrange the seared Pacific saury and the mixture from step 2 on top. Garnish with myoga and grated kabosu peel.
autumn｜Japanese food｜seasonal vegetables｜里芋のピーナッツバター和え
Taro Tossed with Peanut Butter
Culinary Workshop - Culinary Art - Sep.2016
Ingredients
| Taro (Satoimo) | 200g |
| Okra | 4 pieces |
| Peanuts | As needed ... Roasted and coarsely chopped. |
Dressing
| Peanut Butter | 1 tbsp |
| White Miso | 2 tsp |
| Sake | 1 tsp |
| Soy Milk | 1 tbsp |
| Soy Sauce | A dash |
Instructions
- Steam the taro until a skewer can pass through easily (about 13 minutes). Peel and cut into bite-sized pieces.
- Rub the okra with salt (ita-zuri method), then boil and lightly sprinkle with salt.
- Mix peanut butter, white miso, sake, and soy milk to create the dressing. Add a dash of soy sauce for fragrance.
- Toss the taro with the dressing, plate, garnish with okra, and sprinkle with peanuts.
Autumn｜Mushrooms｜Seafood｜Vegetables｜帆立と海老の西京みそグラタン
Scallop and Shrimp Gratin with Saikyo Miso
Culinary Workshop - Culinary Art - Oct.2017
Ingredients (For 2 servings)
| Scallops | 2 pieces ...Seasoned with salt and sake |
| Shrimp | 2 pieces ...Deveined, seasoned with salt and sake |
| Yam | 60g ...Cut into bite-sized pieces |
| Green Onion | 50g ...Cut into 1cm slices |
| King Oyster Mushroom (Small) | 2 pieces ...Halved vertically |
| Broccoli | As needed ...Boiled |
| Yuzu Peel | As needed ...Julienned |
Miso Sauce
| Saikyo Miso | 75g |
| Sugar | 1 tbsp |
| Mayonnaise | 4 tsp |
| White Wine | 4 tsp |
| Fresh Cream | 1 tbsp |
| Butter | 5g |
| Salt | A pinch |
Steps
- Steam the shrimp with sake and boil the broccoli.
- Heat some vegetable oil (not listed) in a frying pan, lightly sear both sides of the scallops, and remove them. Sear the king oyster mushrooms and set aside.
- Add more vegetable oil to the same pan and stir-fry the yam and green onion.
- Prepare the miso sauce. In a small saucepan, combine Saikyo miso to white wine and heat over low heat. Turn off the heat and add fresh cream and butter, seasoning with salt.
- Place the ingredients from steps 1-3 in a heatproof dish, pour the miso sauce from step 4 over them, and bake in a 230°C oven until browned.
Autumn｜Fruit｜Japanese｜Mushroom｜和梨と茸のごま酢和え
Japanese Pear and Mushrooms Tossed with Sesame Vinegar Dressing
Culinary Workshop - Culinary Art - Sep.2018
Ingredients (Serves 2)
| Japanese pear | 100g ... Cut into 5mm quarter-round slices, rinse in salted water, drain, and pat dry. |
| Edible chrysanthemum (red and yellow) | 2 flowers each |
| Shimeji mushrooms | 50g ... Separate into clusters and cut into 2cm lengths. |
| Moroccan green beans | 3 pods |
Sesame Vinegar
| Toasted white sesame seeds | 2 tbsp |
| White sesame paste | 1 tbsp |
| Sugar | 1/2 tbsp |
| Light soy sauce | 1/2 tbsp |
| Vinegar | 1 tbsp |
| Dashi stock | 1-2 tbsp |
| Salt | A pinch |
Instructions
- Pluck the petals from the chrysanthemum flowers and blanch them quickly in boiling water with a drop of vinegar. Cool in cold water and drain.
- Sprinkle shimeji mushrooms with sake (not listed in ingredients) and stir-fry. Add a splash of light soy sauce (not listed in ingredients).
- Blanch the Moroccan green beans in salted boiling water until vibrant, then cut into 1cm widths.
- Grind the toasted sesame seeds in a mortar until fragrant. Gradually add the remaining ingredients to make a smooth sesame vinegar dressing.
- Arrange the Japanese pear, chrysanthemum petals, shimeji mushrooms, and green beans on a plate. Serve with the sesame vinegar dressing.
Autumn｜Fruit｜Japanese food｜Seafood｜たこと巨峰のみぞれ和え
Octopus and Kyoho Grapes Tossed with Grated Daikon Dressing
CCulinary Workshop - Culinary Art - Sep.2019
Ingredients
| Boiled Octopus | 40g ... Sliced diagonally |
| Kyohou Grapes | 6 pieces ... Peeled and cut in half lengthwise. Remove seeds. |
| White Turnip (Hasu Imo) | 5cm ... Peeled and thinly sliced, lightly salted until softened, then rinsed and squeezed. |
| Grated Daikon Radish | 40g ... Grated from about 120g daikon, drained on a sieve. |
| Yellow Chrysanthemum Petals | As needed |
Tosa Vinegar Seasoning
| Dashi Stock | 2 tablespoons |
| Vinegar | 1 tablespoon |
| Light Soy Sauce | 1 teaspoon |
| Mirin | 1 teaspoon |
| Sugar | 1 teaspoon |
Procedure
- Prepare the Tosa Vinegar by combining the ingredients in a small saucepan, bringing it to a boil, then cooling and chilling it.
- Mix the Tosa Vinegar from step 1 with the grated daikon radish, then combine with the octopus, grapes, and white turnip.
- Arrange on a plate and sprinkle with chrysanthemum petals.
Culinary Workshop - Culinary Art - Sep.2020
Ingredients
| Fresh salmon | 2 pieces ... Sprinkle with 1% salt and pepper, let sit for 5 minutes. |
| Potato | 1 ... Steam or wrap in plastic wrap and microwave for about 3 minutes. |
| Olive oil | 1 tbsp |
| Butter | 1 tsp |
| Flour | As needed |
Blanched Greens
| Pea shoots, okahijiki, kaiware | Cut to appropriate lengths, blanch for color, drain on a colander, and remove excess moisture. |
Garnish
| Grated daikon, ponzu, sudachi, chrysanthemum petals | As needed |
Instructions
- Pat the salmon dry with kitchen paper and coat evenly with flour. Shake off excess flour.
- Heat olive oil in a frying pan and cook the salmon skin-side down slowly over medium-low heat.
- Once browned, flip the salmon and place bite-sized potato pieces on the side. Add butter on top. Occasionally spoon the oil over while cooking.
- Plate the salmon and potatoes. Add blanched greens and grated daikon on the side, then drizzle with ponzu sauce.
Culinary Workshop - Culinary Art - Sep.2021
Ingredients (Serves 4)
| Taro | 300g - Wash thoroughly and steam with the skin on. |
| Ground chicken thigh | 100g |
| Dried shiitake mushroom | 1 piece - Rehydrate and finely chop |
| Carrot | 30g - Finely chopped |
| Ginkgo nuts (boiled) | 8 pieces - Halve each |
Seasonings
| Light soy sauce | 1 tbsp |
| Sake | 1/2 tbsp |
| Sugar | 1/2 tbsp |
| Water-dissolved potato starch | 1 tsp (1/2 tsp starch + 1 tsp water) |
Silver Sauce
| Dashi stock | 200ml |
| Light soy sauce | 1 tsp |
| Sake | 1 tsp |
| Edible chrysanthemum | As needed - Quickly blanch in water with a drop of vinegar, cool in cold water, and drain. |
| Water-dissolved potato starch | 1 tbsp |
Additional Items
| Frying oil | As needed |
| Thinly sliced green yuzu peel | As desired |
Instructions
- In a pot, combine ground chicken with seasonings and cook over heat, stirring to make crumbles. Bind with water-dissolved potato starch.
- Steam taro with skin on until a skewer easily pierces through. Peel while warm and mash with a pinch of salt. Divide into four portions.
- Spread one portion of mashed taro on a piece of plastic wrap, place chicken crumbles and ginkgo nuts inside, and shape into a ball. Coat lightly with potato starch.
- Deep fry in 170°C oil until lightly golden.
- Arrange on a plate, pour warm silver sauce over, and garnish with green yuzu peel.
Autumn｜Fruits｜Japanese｜Mushroom｜Seafood｜秋鮭、柿と舞茸 甘酢たれ
Autumn Salmon, Persimmon, and Maitake Mushrooms with Sweet Vinegar Sauce
Culinary Workshop - Culinary Art - Sep.2022
Ingredients
| Autumn salmon | 2 pieces (150g) ... Marinate in sake (1 tbsp) and soy sauce (1/2 tsp) for 10 minutes. |
| Persimmon | 1/2 piece ... Cut into 6 equal wedges. |
| Maitake mushrooms | 50g ... Tear into small pieces by hand. |
| Flour | As needed |
| Frying oil | As needed |
| Sudachi | As needed |
Sweet Vinegar Sauce
| Dashi stock | 150 ml |
| Light soy sauce & vinegar | 1-1/3 tbsp each |
| Sugar & mirin | 2 tsp each |
| Sake | 1 tsp |
| Potato starch | 1 tsp (diluted with water) |
Instructions
- Pat the marinade off the salmon and coat it entirely with flour.
- Coat the persimmon wedges and maitake mushrooms with flour as well.
- Heat the frying oil to around 165°C and fry the persimmon and maitake mushrooms for about 1 minute. Then fry the salmon for about 3 minutes.
- Prepare the Sweet Vinegar Sauce in a small saucepan. Once it thickens, remove it from the heat.
- Spread some Sweet Vinegar Sauce on a plate, arrange the salmon, persimmon, and maitake mushrooms, and drizzle more sauce on top. Grate sudachi peel for garnish.
Autumn｜Japanese food｜Pork｜豚しゃぶ、壬生菜おろし和え
Pork Shabu-Shabu with Mibuna and Grated Daikon Dressing
Culinary Workshop - Culinary Art - Sep.2023
Ingredients
| Pork (for shabu-shabu) | 100g |
| Mibuna (pickled) | 40g ... Lightly squeeze out excess liquid |
| Red onion | 1/4 piece ... Thinly sliced, soaked in water, and patted dry |
Dashi Seasoning
| Grated daikon radish | 1/2 cup ... Lightly squeeze out excess liquid |
| Sudachi | 1 piece |
| Mikawa Irizake | To taste ... Or light soy sauce |
| Dashi stock granules | 2 teaspoons |
Instructions
- Bring 800ml of water to a boil in a pot, add 2 teaspoons of dashi stock granules. Blanch the pork slices one by one (for about 1 minute), then place them in a colander to cool.
- Mix the pork, pickled mibuna, red onion, grated daikon radish, and mibuna liquid, then season with Mikawa Irizake.
- Serve on a plate, squeeze sudachi on top, and enjoy.