Culinary Art Kitchen 2010.Sep.
Ingredients
| Pork tenderloin (1 piece) | 300g～ ... Marinate in Seasoning for 3 hours |
Seasoning
| Sake | 2 tablespoons |
| Oyster sauce | 2 tablespoons |
| Soy sauce | 1 tablespoon |
| Salt | Pinch |
Others
| Honey | As needed |
| Coarsely ground black pepper | As needed |
Garnish
| Pickles | As needed |
| Watercress | As needed |
Instructions
- Wipe the surface of the tenderloin marinated in Seasoning.
- Coat the entire surface with honey, then sprinkle with black pepper and wrap in plastic wrap.
- Microwave for 4 minutes (500W) or steam for about 8 minutes.
- Remove the plastic wrap and grill in a toaster oven until the surface is golden brown.
- Slice into 1cm thick pieces, plate, and garnish with pickles (celery, cauliflower) and watercress.
Culinary Art Studio - August 2012
Ingredients
| Japanese yam (nagaimo) | 120g - peel and soak in vinegar water. Cut into long irregular pieces. |
| Prosciutto | About 10 slices |
| Italian parsley | As needed |
Dressing
| Vinegar | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | A pinch |
| Whole-grain mustard | 1 teaspoon |
Instructions
- Wrap the drained Japanese yam pieces with prosciutto.
- Arrange on a plate, drizzle with dressing, and chill in the refrigerator.
- Garnish with Italian parsley.
Culinary Art Studio 2016.April
Ingredients
| Sayori (Japanese Halfbeak, Sashimi Grade) | 1 fish ... diagonally sliced, lightly salted |
| Pickled Wasabi Flowers in Mikawa Irizake | 20g |
| New Onion | 25g ... thinly sliced, rinsed in water, and patted dry |
| Roasted Nori | As needed ... chopped |
| Olive Oil (Extra Virgin) | As needed |
Procedure
- Pat the moisture off the sayori and toss with olive oil.
- In a bowl, gently mix the new onion, pickled wasabi flowers, and sayori. Serve on a plate and garnish with chopped nori.
Ingredients
| 【Pickled Wasabi Flowers in Mikawa Irizake】 | |
| Wasabi Flowers | 1 bunch ... cut into 3-4 cm pieces |
| Mikawa Irizake | 4 tbsp or more |
Procedure
- Bring water to a boil, turn off the heat (80°C), and immerse the wasabi flowers for about 10 seconds. Drain and pack while hot into a storage container, mixing well.
- Add Mikawa Irizake to step 1, mix well, and store in the refrigerator.