Cooking Studio Culinary Art 2026.June
Ingredients
| Burrata | 1 piece, 100g |
| Sato Nishiki cherries | 10 or more ・・・Cut in half lengthwise and remove the pits. |
| Cherry tomatoes | 6 or more ・・・Use yellow, orange, and other colors for a colorful presentation. |
| Arugula | As needed |
| Baby leaf greens | As needed |
| Basil | As needed |
| Lime zest | As needed |
＜Seasoning＞
| Extra virgin olive oil | 1 tbsp or more |
| Rock salt | As needed |
| Coarsely ground black pepper | As needed |
| Balsamic sauce | Store-bought, or you may simmer balsamic vinegar in a small pan with a little honey and soy sauce until reduced. |
Method
- Spread the baby leaf greens and arugula on a serving dish, then place the burrata in the center. Arrange the Sato Nishiki cherries and cherry tomatoes around it.
- Drizzle extra virgin olive oil over everything, then sprinkle with a generous amount of rock salt and coarsely ground black pepper.
- Garnish with basil, then grate lime zest over the top just before serving.
- Serve with balsamic sauce, if desired.
Fruits｜Japanese｜Seafood｜Summer｜Vegetables｜ホタテとりんご の サワークリーム和え
Scallops and Apple with Sour Cream Dressing
Culinary Studio - Culinary Art - June 2025
Ingredients
| Scallops (sashimi-grade) | 2 pieces -- Lightly salt and let sit for 5 minutes |
| Apple (Shinano Gold) | 40g -- Bite-sized pieces; soak in saltwater *In upcoming seasons, pear can be used instead |
| Cucumber | 30g -- Rub with salt, blanch, and slice into thin half-moons |
<Dressing>
| Sour cream | 40g |
| Lemon juice | 1 teaspoon |
| Sugar | 6g |
| Salt | Pinch |
| Grated garlic | Trace amount |
Instructions
- Lightly sear the surface of the scallops over an open flame until slightly browned. Cut into 4-5 pieces.
- Prepare the <dressing>.
- Mix the drained apples, cucumber, and scallops gently with the dressing.
- Serve in a dish and garnish with herbs of your choice.