Culinary Workshop Culinary Art 2012.Dec.
Ingredients
| Lotus Root | 200g ... Cut into 2mm slices and soak in vinegar water. |
| Smoked Salmon | 100g ... Cut into bite-sized pieces. |
| Capers | 2 tbsp |
| Chicory | 4-5 leaves ... Julienned |
| Shiso Leaves | 5 leaves ... Julienned |
| Red Leaf Lettuce | As needed |
Pickling Mixture
| Vinegar | 50ml |
| Water | 150ml |
| Sugar | 2 tbsp |
| Salt | 1/3 tsp |
Mayonnaise Sauce
| Mayonnaise | 40g |
| Grain Mustard | 1 tsp or more |
| Lemon Juice | A dash |
| Salt, Pepper, Sugar | To taste |
Steps
- Place the Pickling Mixture and lotus root slices in a pot. Heat over medium heat until boiling, then reduce to low heat and simmer for 2 minutes. Transfer to a tray and cool.
- Drain the lotus root and mix with smoked salmon using the Mayonnaise Sauce.
- Arrange the lettuce on a plate, top with the dressed lotus root and salmon mixture, and garnish with chicory, shiso leaves, and capers.
Culinary Art Studio 2015.Dec.
Ingredients
| Pork Tenderloin | 150g ... Cut into 1cm slices, slightly flatten, season with salt and pepper, and coat with flour. |
| Salt & Pepper | To taste |
| Flour | As needed |
| Vegetable Oil | As needed |
| Pizza Cheese | 30g |
| Bread Crumbs | 2 tbsp |
| Olive Oil | 1 tbsp |
Mushroom Sauce
| Mushrooms | 3-4 ... Finely chopped |
| Butter | 1 tbsp |
| White Wine | 1 tbsp |
| Heavy Cream | 50ml |
| Salt & Pepper | To taste |
Garnish
| Arugula | As needed |
Procedure
- Heat vegetable oil in a frying pan and lightly sear both sides of the pork tenderloin slices.
- Top the seared pork with cheese, sprinkle with bread crumbs, and drizzle with olive oil. Grill until browned.
- Prepare the mushroom sauce. Melt butter in a frying pan, sauté the mushrooms, add white wine, and simmer until slightly reduced. Add heavy cream, thicken, and season with salt and pepper.
- Spread the mushroom sauce on a plate, arrange the grilled pork on top, and garnish with arugula.
Seafood｜Spring｜Western food｜鰆のソティ あさりとはまぐりのソース
Sautéed Spanish Mackerel with Clam and Hamaguri Sauce
Culinary Art Studio 2016.April
Ingredients
| Spanish Mackerel | 2 pieces (60g×2) ... Season with salt and pepper, let sit, and coat with flour. |
| Flour | As needed |
| Olive Oil | 1 tbsp |
| Clams and Hamaguri Clams | 200g ... Purged |
| Fuki (Butterbur Stalks) | 30g ... Boiled |
| Bamboo Shoots | 50g ... Boiled |
Seasonings
| White Wine | 2 tbsp |
| Garlic | 1/2 clove ... Minced |
| Capers | 12 pieces ... Minced |
| Anchovy | 1 piece ... Minced |
| Salt and Pepper | As needed |
| Cornstarch | 1/2 tsp |
Garnish
| Lemon | As needed |
| Kinome (Sansho Leaves) | As needed |
| Olive Oil (Extra Virgin) | As needed |
Procedure
- Heat a frying pan, add olive oil, and cook the Spanish mackerel skin-side down until crispy. Remove and set aside.
- In a pot, add the clams, garlic, white wine, capers, and anchovy, then heat.
- Once boiling, add fuki and bamboo shoots. Bring to a boil again, and once all the clams have opened, season with salt and pepper.
- Place the Spanish mackerel on a plate, arrange the clams, fuki, and bamboo shoots. Thicken the clam broth with cornstarch and pour over. Drizzle with olive oil and garnish with lemon and kinome.
seasonal vegetables｜Summer｜western food｜和風ビッシソワーズ・じゅんさいのジュレ添え
Japanese-Style Vichyssoise with Water Shield Jelly
Culinary Art Workshop - 2016.July
Ingredients
| 【Japanese Vichyssoise】 | |
| Potatoes | 150g |
| Minced Leek | 3 tbsp |
| Dashi Pack | 1 piece |
| Water | 250ml |
| Mikawa Roasted Sake | 1 tsp |
| Salt & Pepper | To taste |
| Soy Milk | 200ml |
| 【Water Shield Jelly】 | |
| Fresh Junsai (Water Shield) | 100g ... Wash thoroughly, boil for 30 seconds, and cool in ice water. |
| Okra | 3 pieces ... Rub with salt, boil, and slice thickly. |
| Water | 100ml |
| Mikawa Roasted Sake | 4 tsp |
| Gelatin | 2g ... Soften with 2 tsp water (not listed). |
| 【Garnish】 | |
| Salmon Roe | To taste |
| Shiso Leaves | To taste |
Instructions
- Prepare the 【Vichyssoise】: In a pot, combine potatoes, leek, and water. Cook until the potatoes are tender, then cool.
- Blend the mixture and chill it over ice. Add Mikawa Roasted Sake, adjust the thickness with soy milk, and season with salt and pepper.
- Prepare the 【Water Shield Jelly】: In a small pot, boil water and Mikawa Roasted Sake. Remove from heat and dissolve gelatin. Chill over ice.
- When the mixture thickens, combine it with junsai and okra.
- Pour the jelly into glass containers and let it set in the refrigerator. Before serving, pour the vichyssoise over the jelly, and garnish with shiso leaves and salmon roe.
Culinary Art Workshop - 2016.Dec.
Ingredients (Serves 4)
| Eggs (M) | 2 pieces ... Beat and mix with dashi broth, then strain. |
| Dashi Broth | Same quantity as eggs |
| Sea Urchin Paste | 40g |
| Sea Bream | 40g × 4 slices ... Sprinkle with sake and a pinch of salt. |
| Chicken Breast | 20g × 4 slices ... Season the same way. |
| Shrimp | 4 pieces ... Devein and season. |
| Shimeji Mushrooms | 50g ... Separate into small clusters and trim the stems. |
| Mitsuba (Japanese Parsley) | To taste ... Chop into 5mm pieces. |
Silver Sauce (Ginan)
| Dashi Broth | 250ml |
| Salt | Just under 1/4 tsp |
| Mirin | 1 tbsp |
| Potato Starch Slurry | As needed |
Instructions
- In a mortar, gradually thin the sea urchin paste with the egg mixture.
- Divide the mixture into bowls and layer with sea bream, chicken breast, shrimp, and shimeji mushrooms. Sprinkle with mitsuba. Steam over medium-low heat for about 10 minutes.
- Prepare the silver sauce (ginan) and pour over the steamed ingredients from step 2.
Culinary Workshop Karinary Art 2017 Nov.
Ingredients
| Kinmedai (Golden Eye Snapper) Dried Fillet | Half fillet |
| Karami Daikon (Spicy Radish) | 150g ... Grated and excess water squeezed out. |
| Mikawa Irizake | As needed |
For Garnish
| Spring Onion | As needed ... Finely chopped. |
| Sesame Seeds | As needed |
Instructions
- Grill the Kinmedai fillet. Remove the bones and roughly flake the flesh.
- Combine the flaked fish with the grated radish, mixing gently. Season with about 2 teaspoons of Mikawa Irizake.
- Plate the mixture, garnishing with sesame seeds and finely chopped spring onion.