Culinary Workshop - Culinary Art - 2011.June
Ingredients (For 2 servings)
| Egg | 1 piece |
| Grilled eel (anago) | 15g ... Cut into 1cm widths |
| Rehydrated wakame seaweed | 20g ... Blanch in boiling water, cool in ice water, pat dry, and cut into bite-sized pieces |
| Mitsuba (Japanese parsley) | As needed ... Cut the stems into 1cm lengths |
Seasonings
| Dashi stock | 4 times the weight of the egg |
| Salt | 1/4 tsp |
| Light soy sauce | 1 tsp |
| Mirin | 1 tsp |
Steps
- Beat the egg thoroughly and combine with the seasonings. Strain through a fine sieve.
- Place the grilled eel and wakame in a dish, pour in the egg mixture from step 1. Steam in a steamer over medium-low heat for about 10 minutes. Add mitsuba midway through steaming.
- Chill well before serving.
Culinary Workshop - Culinary Art - 2011.Aug.
Ingredients (Serves 3-4)
| Pork shoulder block | 500g ... Cut lengthwise into two pieces |
| Onion | 1/4 ... Cut into wedges |
| Celery | 1/2 stalk |
| Carrot | 1/2 ... Cut into 5cm lengths with a chateau cut |
| Bay leaf | 1 |
| Salt | 1/2 tsp |
| Water | 3 cups |
Tonnato Sauce
| Tuna (canned) | 2 tbsp |
| Anchovy | 1/2 tsp |
| Capers | 1 tsp |
| Pickles | 1 tsp |
| Mayonnaise | 3 tbsp |
| Lemon juice | 1 tsp |
| Olive oil | As needed |
Garnish
| Cucumber, Cherry tomatoes, Parsley, Carrot | Boiled with the meat |
Steps
- Prepare the tonnato sauce by blending all the ingredients in a mixer until smooth and creamy. Chill in the refrigerator.
- In a heavy pot, combine the pork shoulder, water, and other ingredients. Bring to a boil, then skim off any foam. Simmer over low heat for about 30 minutes. Once cooked, cover and allow to cool slowly.
- Remove the meat, slice thinly, and serve with tonnato sauce drizzled on top. Add the cucumber, cherry tomatoes, parsley, and carrot as garnish. For storage, wrap tightly in plastic wrap and refrigerate.
Culinary Workshop - Culinary Art - 2012.Feb
Ingredients
| Cold-season mackerel (dried) | 2 halves ... Sprinkle with sake (as needed) |
| Onion | 1 medium ... Thinly sliced |
| Tomato | 1 ... Finely chopped |
| Celery | 1/2 stalk ... Finely chopped |
| Basil (dried) | 2 tsp |
Seasonings
| Olive oil | 1 tbsp |
| Salt | Slightly less than 1 tsp |
| Water-dissolved potato starch | As needed |
Garnish
| Lemon and parsley | As needed |
Steps
- Arrange onions on a heat-resistant plate, then place the mackerel on top. Steam for 4-5 minutes in a steamer, then let cool. Remove the mackerel and onions separately.
- In a pot, add olive oil and sauté the drained onions slowly until golden. Add basil and celery, and continue to sauté.
- Finally, add tomatoes, season with salt, and thicken slightly with water-dissolved potato starch.
- Cut the mackerel into bite-sized pieces, place on a plate, pour the sauce from Step 3 over it, and garnish with lemon and parsley.
Culinary Art Studio 2015.May
Ingredients (For 4 tart pans, 10cm diameter each)
| Frozen Puff Pastry Sheets | (10×10cm) 4 sheets |
| Broad Beans | 12-15 ... Boil, peel, and lightly salt |
| Crab Meat | 50g |
| Onion | 50g ... Thinly sliced, sautéed slowly in olive oil, and lightly seasoned with salt and pepper |
| Gruyère Cheese | 20g ... Grated |
Custard Filling (Egg Mixture)
| Egg | 1 |
| Heavy Cream | 100ml |
| Milk | 100ml |
| Mayonnaise | 1 tbsp |
| Salt | 1/4 tsp |
| Thyme & Pepper | To taste |
Finishing Touch
| Lemon | As needed ... Zest |
Procedure
- Roll out the puff pastry sheets and line them into tart pans, folding the edges back. Cover with parchment paper, add pie weights (or dried beans), and bake in a preheated oven at 180°C for 20 minutes.
- Mix the custard filling ingredients and season with thyme and pepper.
- Fill the baked pastry shells with sautéed onion, broad beans, crab meat, and Gruyère cheese, then pour the custard filling over them. Bake in the oven at 180°C for 25 minutes.
- Plate the tarts, sprinkle with lemon zest, and garnish with fresh thyme leaves.
Culinary Workshop - Culinary Art - June 2016
Ingredients
| Chicken breast | 1 piece ... Salt & pepper |
| Salt | As needed |
| Pepper | As needed |
| Sake | 1 tbsp |
| Olive oil | As needed |
| Fig | 1 piece ... Cut into 6-8 wedges |
| Vegetables of your choice | As needed ... Soak in cold water to crisp and pat dry |
| (e.g., salad greens, salad celery, etc.) | |
| Chives | As needed ... For garnish |
| [Blue Cheese Sauce] | |
| Blue cheese | 50g |
| Heavy cream | 50g |
| Salt | A pinch |
Instructions
- Heat olive oil in a frying pan and brown the chicken on both sides (2 minutes each). Sprinkle with 1 tbsp of sake, cover with a lid, and steam over very low heat (approx. 6 minutes). Let cool.
- Make the [Blue Cheese Sauce]: Add blue cheese and cream to a small saucepan and heat gently. Season with a pinch of salt.
- Spoon the [Blue Cheese Sauce] onto a plate, top with chicken sliced into 5 mm pieces and vegetables, and sprinkle with chives.
Culinary Art Workshop - 2017.June
Ingredients (Serves 2-3)
| Boiled (or Steamed) Octopus | 130g ... Cut into bite-sized pieces. |
| Cucumber | 1 piece ... Cut in half lengthwise, slice thinly at an angle, and lightly salt. |
| Black Olives | 10 pieces ... Halved. |
| Fresh Basil | 4 leaves ... Roughly chopped. |
Marinade
| Olive Oil | 1-1/2 tbsp |
| White Wine | 1-1/2 tbsp |
| Lemon Juice | 1/2 tbsp |
| Salt | 1/4 tsp |
| Grated Garlic | 1/4 tsp |
| Bay Leaf | 1 leaf |
| Red Chili Pepper | 1/2 piece |
| Sugar | A pinch |
| Pepper | A pinch |
Instructions
- Squeeze out the moisture from the salted cucumber once it becomes tender.
- Combine the marinade ingredients and soak the cucumber, octopus, olives, and basil in the marinade for at least 1 hour.
Culinary Studio Karinary Art 2020.June
Ingredients (2 servings)
| Sardines | 2 pieces ... Fileted into three and cut into 2-3 portions |
| Salt & Pepper | To taste |
| Flour | As needed |
| Salad Oil | As needed ... For frying |
| Celery | 80g ... Cut in half lengthwise, then sliced diagonally into 8mm pieces |
| Cucumber | 80g ... Sliced diagonally into 8mm pieces |
| Basil | To taste |
| Lemon | As needed ... For garnish |
French Dressing
| Salad Oil | 50ml |
| Vinegar | 15ml |
| Whole Grain Mustard | 1/2 tsp |
| Grated Onion | 1/2 tsp |
| Grated Garlic | 1/2 tsp |
| Salt | 1/3 tsp |
| Pepper | To taste |
Instructions
- Season the sardines with salt and pepper, let sit for 4-5 minutes, then pat dry. Lightly coat with flour and fry in hot oil until crisp on both sides. Drain excess oil.
- Prepare the French dressing by mixing vinegar through pepper thoroughly. Gradually whisk in salad oil and chill.
- Pat dry the celery and cucumber, toss them with an appropriate amount of dressing, then add the fried sardines and mix. Arrange on a plate, garnish with basil and lemon, and serve with the remaining dressing on the side.
Culinary Art Kitchen 2023.August
Ingredients
| Conger eel skin (Hamo) | 25g ... Store-bought |
| Winter melon | 80g ... Peeled, deseeded, and sliced into 5mm pieces |
| Cucumber | 50g ... Sliced into 3mm rounds |
| Salt | 1 teaspoon |
| Water | 3 tablespoons |
Sweet Vinegar Seasoning
| Vinegar | 2 tablespoons |
| Sugar | 1 tablespoon |
| Salt | 1 teaspoon |
| Dashi broth | 3 tablespoons |
Garnish
| Pickled myoga in sweet vinegar | As needed |
| Grated ginger | As needed |
Instructions
- Prepare the sweet vinegar and soak the conger eel skin in it.
- Combine the winter melon and cucumber in a bowl, season with salt, and add water. Let sit for 3-4 minutes.
- Squeeze out excess water and gently mix with the sweet vinegar from step 1.
- Serve in a dish, garnished with pickled myoga and grated ginger.