Culinary Art Studio Karinary Art 2022.June
Ingredients
| Pork (for shabu-shabu) | 60g ... Use thigh or loin cuts |
| Broad beans | 50g (shelled) ... Make a small cut in the skin, boil for 2 minutes, remove the beans, and lightly salt them. |
| Red onion | 60g ... Thinly slice, sprinkle with a pinch of salt, let soften, rinse with water, and drain. |
| Spearmint | 10 leaves ... Finely chopped |
Marinade Dressing
| Olive oil | 3 tsp |
| White wine vinegar | 2 tsp |
| Salt | 1/4 tsp |
| White pepper | A pinch |
Sake for Shabu-shabu
| Sake | About 200ml |
Instructions
- Add sake to a pot and bring to a boil. Boil for about 1 minute to evaporate the alcohol. Add 100ml of water (not listed in ingredients) to lower the temperature, then add the pork and cook while separating the slices. Remove and let cool in a colander.
- Prepare the Marinade Dressing.
- Mix the pork, broad beans, and red onion with the Marinade Dressing, and chill in the refrigerator. Before serving, mix in the chopped mint and plate. (Optionally garnish with cucumber flowers.)
seasonal vegetables｜Summer｜western food｜夏野菜のマリネ・コンソメジュレ添え
Marinated Summer Vegetables with Consommé Jelly
Culinary Art Kitchen 2023.June
Ingredients
| 【Summer Vegetables】 | |
| Cherry tomatoes | 4-5 pieces ... Halve |
| Okra | 4-5 pieces ... Trim, rub with salt, and blanch for a vibrant color |
| Winter melon | 50g ... Cut into bite-sized pieces, boil in water |
| Bell pepper | 1/3 piece ... Cut into bite-sized pieces, blanch briefly |
| Edamame (boiled) | As needed |
Seasonings |
|
| Salt | As needed |
| Pepper | As needed |
| Olive oil | As needed |
| Tabasco | Optional |
| 【Consommé Jelly】 | |
| Chicken bouillon cube | 1 piece ... Dissolve in hot water |
| Hot water | 100ml |
| Water | 150ml |
| White wine | 1 tablespoon |
| Light soy sauce | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Powdered gelatin | 4g ... Soak in 2 teaspoons of water |
Garnish |
|
| Sudachi | As needed |
Instructions
- Pat dry the summer vegetables (cherry tomatoes to edamame) and place them in a bowl. Sprinkle with salt and pepper, toss with olive oil, and optionally add Tabasco. Chill in the refrigerator.
- In a small pot, combine the bouillon to salt ingredients and bring to a boil. Remove from heat, dissolve the gelatin, and cool over an ice bath until slightly thickened. Transfer to a container and chill in the refrigerator until set.
- Plate the marinated summer vegetables and top with crushed consommé jelly. Drizzle with olive oil and garnish with grated sudachi zest.