Cooking Studio Culinary Art 2026.Sep.
Pear and Cream Cheese with Dill Aroma - Ingredients
| Pear | 60g or more ・・・Cut into 1.5cm cubes and pat dry. |
| Cream cheese | 60g or more ・・・Cut into 1.5cm cubes and pat dry. |
| Dill | As needed |
Method
- Add a small amount of olive oil, salt, and black pepper, not listed in the ingredients, to the pear and cream cheese. Gently toss together and garnish with dill.
Ham Cutlet with Honey Mustard - Ingredients
| Loin ham | 2 slices, 2cm thick ・・・Cut into 2cm-wide pieces. |
| Panko breadcrumbs | As needed |
| Vegetable oil | As needed ・・・For shallow-frying. |
＜Honey Mustard＞
| Mayonnaise | 1 tbsp |
| Whole-grain mustard | A little more than 1 tsp |
| Honey | 2/3 tsp |
| Soy sauce | 2 drops |
＜Garnish＞
| Sage | As needed |
Method
- Spread the honey mustard over the entire surface of the ham, then coat with panko breadcrumbs.
- Heat the oil in a frying pan and shallow-fry the coated ham from step 1 until golden and crisp.
- Briefly fry the sage as well.
- Cut the ham cutlet into easy-to-eat pieces and serve with the fried sage.
Culinary Studio Culinary Art 2025.Sep.
Ingredients
| Autumn salmon | 2 pieces (120g) -- cut into bite-sized pieces |
| Marinade | |
| Pickled plum (umeboshi) | 1 small -- mashed |
| Sake & mirin | 1 tbsp each |
| Light soy sauce | 1 tbsp |
| Flour | As needed |
| Beaten egg | 1 |
| Breadcrumbs | 25g |
| Aonori (green seaweed) | 2 tsp |
| White toasted sesame seeds | 2 tsp |
| Oil for frying | |
Garnish
| Somen noodles | As needed |
| Sudachi | |
Directions
- Marinate the salmon in the marinade for 20 minutes.
- Mix the aonori and white sesame seeds into the breadcrumbs.
- Pat the salmon dry, then coat with flour, beaten egg, and the breadcrumb mixture from step 2.
- Heat about 2 cm of oil in a frying pan and fry the salmon until crisp (165°C for about 5-6 minutes). Then deep-fry the somen noodles as well.
- Arrange the fried salmon on a plate and serve with the fried somen noodles and sudachi.
Culinary Studio Culinary Art 2024.Sep.
Ingredients
| Tofu | Half block (200g) - Cut into 4 pieces and drain excess water |
| Soy sauce | As needed |
| Curry powder | 1 tbsp - Mix with potato starch |
| Potato starch | 2 tsp |
| Frying oil | As needed |
Cod Roe Sauce
| Mashed cod roe | 1 tbsp |
| Mayonnaise | 1 tbsp |
Garnish
| Basil | As needed |
Method
- Coat the tofu with soy sauce and rinse lightly.
- Pat the tofu dry and coat it evenly with the curry powder and potato starch mixture. Deep-fry at 170°C until crispy.
- Prepare the cod roe sauce by mixing the mashed cod roe and mayonnaise.
- Arrange the fried tofu on a plate, drizzle with cod roe sauce, and garnish with basil.
Autumn｜Japanese food｜Mushrooms｜Seafood｜秋刀魚と松茸の幽庵焼き
Grilled Pacific Saury and Matsutake Mushrooms in Yūan Sauce
Culinary Art Workshop - 2016.Oct.
Ingredients
| Pacific Saury (Sanma) | 1 fish ... Fillet into three pieces, score the skin, and lightly salt. |
| Matsutake Mushroom | 1 piece ... Wipe with salted water and cut into quarters lengthwise. |
Yuan Sauce
| Mikawa Roasted Sake | 50ml |
| Sake | 50ml |
| Mirin | 50ml |
| Sudachi (Citrus) | 2 pieces ... Thinly sliced. |
Garnish
| Grated Daikon | As needed |
| Pickled Chrysanthemums | As needed |
| Sudachi (Citrus) | 1 piece ... Halved. |
Instructions
- Wash the Pacific saury briefly, pat dry, and marinate in the yuan sauce for about 15 minutes.
- Lightly grill the matsutake mushroom.
- Wrap the matsutake with the marinated Pacific saury fillet, securing it with a toothpick. Baste with yuan sauce occasionally while grilling for about 4 minutes until golden brown.
- Arrange on a plate and garnish with grated daikon, pickled chrysanthemums, and halved sudachi.
Culinary Studio Culinary Art 2017.Oct.
Ingredients (For 3 servings)
| Pacific Saury | 2 fish ...Remove scales and heads. Cut into three cylinder pieces and remove the innards (liver), setting them aside. |
| Taro (Small) | 3 pieces ...Steam with skin on until a skewer can pass through. |
| Maitake Mushroom | As needed |
| Powdered Sansho Pepper | As needed |
Liver Sauce
| Pacific Saury Liver | From 2 fish |
| Soy Sauce | 2 tbsp |
| Mirin | 3 tbsp |
| Ginger Juice | 2 tsp |
Steps
- Clean the Pacific saury thoroughly and make slits in the skin. Sprinkle with salt and let sit for about 15 minutes. Rinse with sake afterward (salt and sake are not listed in the ingredients).
- Prepare the liver sauce. In a small saucepan, combine the Pacific saury liver through ginger juice and heat over medium-low. Simmer until reduced to half, then strain.
- Brush the Pacific saury with the sauce from step 2 and grill (about 5 minutes). Grill the taro and maitake mushrooms in the same way (about 3 minutes).
- Brush the grilled items again with the liver sauce, arrange on a plate, and sprinkle the Pacific saury with powdered sansho pepper.
Culinary Workshop - Culinary Art - Sep.2018
Ingredients (Serves 2-3)
| Japanese pear | 100g ... Cut into 6cm long julienne strips, rinse in salted water, drain, and pat dry. |
| Daikon radish | 100g ... Cut into 6cm long julienne strips, rinse in cold water, and pat dry. |
| Myoga (Japanese ginger) | 1 piece ... Slice thinly lengthwise, rinse in cold water, and pat dry. |
| Mizuna (Japanese mustard greens) | 100g ... Cut into 4cm lengths. |
| Goji berries | 12 berries ... Soak in water to rehydrate. |
| Kabosu (Japanese citrus) | 1 piece ... Thinly slice a few for garnish, and squeeze the rest for juice. |
Dressing
| Olive oil | 1 1/2 tbsp |
| Vinegar | 2 tbsp |
| Kabosu juice | 1 tbsp |
| Grated garlic | A pinch |
| Minced onion | 1 tsp |
| Salt | 2/3 tsp or more |
| Pepper | A pinch |
Instructions
- Mix the vinegar, kabosu juice, garlic, onion, salt, and pepper. Gradually add the olive oil while stirring to make the dressing.
- Gently toss the Japanese pear, daikon radish, myoga, and mizuna together. Plate the mixture, garnish with kabosu slices and goji berries, and serve with the dressing on the side.
Autumn｜Fruit｜Western food｜洋梨とルッコラの生ハム巻き～サワークリーム添え
Prosciutto-Wrapped Pears and Arugula with Sour Cream
Culinary Studio Culinary Art 2019.Sep.
Ingredients
| Pear | 1/2 piece ... Slice into 1.5 cm widths and cut into 6 pieces. Sprinkle with lemon juice. |
| Prosciutto | 6 slices |
| Arugula | As needed |
| Sour Cream | As needed |
| Lemon Juice | A small amount |
Procedure
-
Place sour cream on the sliced pear, top with arugula, and wrap with prosciutto.
(Alternatively, wrap the pear with prosciutto, place sour cream on top, decorate with arugula, and secure with a toothpick.)
autumn｜Japanese food｜seafood｜seasonal vegetables｜鯖と茄子のかわり竜田揚げ
Alternative Tatsuta-Age with Mackerel and Eggplant
Culinary Art Studio Karinary Art 2021．September
Ingredients
| Mackerel | 1 fish - Fillet and remove middle bones. Lightly salt, let sit for a while, rinse, and pat dry. |
| Eggplant | 1 - Cut into 1.5cm thick rounds |
Marinade
| Soy sauce | 2 tbsp |
| Mirin and sake | 1 tbsp each |
| Grated ginger | 1 tsp |
Seasoning A
| Potato starch | 2 tsp |
Seasoning B
| Potato starch | 1 tbsp |
| Curry powder | 1 tsp |
| Shishito peppers | 10 |
| Frying oil | As needed |
| Lemon | As needed |
Instructions
- Slice the mackerel into 2cm thick diagonal pieces. Marinate with eggplant for 15 minutes.
- Pat the marinated mackerel and eggplant dry thoroughly. Lightly coat the eggplant with Seasoning A and the mackerel with Seasoning B.
- Heat oil to 170°C and deep-fry the shishito peppers until crispy. Then fry the eggplant, followed by the mackerel until golden.
- Arrange the mackerel, eggplant, and shishito peppers on a plate. Serve with a wedge of lemon.
Culinary Art Studio Karinary Art 2022.Sep.
Ingredients
| Fresh shiitake mushrooms | 8-12 ... Remove stems and make decorative cuts on the caps. |
Meat Filling
| Ground chicken | 150g |
| Chopped long green onion | 3 tablespoons |
| Grated ginger | 1 teaspoon |
| Salt | 1/3 teaspoon |
| Sake | 1 tablespoon |
| Potato starch | 1 tablespoon |
| Vegetable oil | 2 teaspoons |
Thickened Sauce
| Dashi stock | 200ml |
| Soy sauce | 1-1/2 tablespoons |
| Sake & Mirin | 1 tablespoon each |
| Sugar | 2 teaspoons |
| Potato starch | 2 teaspoons (diluted with equal amount of water) |
Accompaniments
| Baby bok choy | As needed ... Boiled |
Instructions
- Meat Filling: Mix ground chicken, potato starch, and the remaining filling ingredients thoroughly.
- Dust the inner side of the shiitake mushrooms with potato starch using a tea strainer, stuff with meat filling, flatten the surface, and dust with more potato starch.
- Heat vegetable oil in a frying pan, place the stuffed side of the mushrooms down, and pan-fry for 2-3 minutes. Cover and steam-fry for another 2-3 minutes.
- In a separate pot, add the sauce ingredients, heat until thickened, add the shiitake mushrooms, and simmer over low heat to absorb the flavors.
- Plate the mushrooms, garnish with boiled baby bok choy, and serve.
Autumn｜Japanese｜Mushrooms｜Seafood｜Vegetables｜秋刀魚と舞茸の照りたれ ～焼き茄子添え～
Teriyaki-style Pacific Saury and Maitake Mushrooms with Grilled Eggplant
Culinary Art Kitchen 2023.Sep.
Ingredients
| Pacific saury (Sanma) | 1 fish ... Fillet into three pieces, cut each half into 4 portions. |
| Maitake mushrooms | 30g ... Divide into small clusters. |
Teri Sauce Seasoning
| Dashi broth | 50g |
| Grated ginger | 1/2 teaspoon |
| Soy sauce | 1 teaspoon |
| Mirin | 1 teaspoon |
Other Ingredients
| Grilled eggplant | 1 small ... Char-grill the entire surface, cool in water, and peel. |
| Grated ginger | As needed |
| Mitsuba (Japanese parsley) | As desired |
| Salad oil | As needed |
| Potato starch | As needed |
| Sake | As needed |
Instructions
- Coat both sides of the Pacific saury fillets with potato starch.
- Mix dashi broth, grated ginger, soy sauce, and mirin to make the
. - Heat salad oil in a frying pan, arrange the Pacific saury and maitake mushrooms, and cook both sides over medium-high heat. Once browned, pour sake over the entire dish and let the alcohol evaporate.
- Add the Teri Sauce Seasoning, coating the Pacific saury thoroughly. Serve on a plate with grilled eggplant on the side and pour the remaining sauce from the pan over the dish. Garnish with mitsuba and grated ginger.