Culinary Studio Culinary Art
Ingredients
| Bonito Sashimi (Back Fillet) | Approx. 200g fillet |
| Bacon | 2 slices ... Cut into 5mm strips |
| Garlic | 1 clove ... Thinly sliced |
| Salad Oil | 2 teaspoons |
Vegetable Garnish
| Chives | As needed ... Cut into 2cm lengths |
| Broccoli Sprouts | As needed |
Mayo-Pon Sauce
| Mayonnaise | 1 tablespoon |
| Ponzu Sauce | 1 tablespoon or more |
Instructions
- In a frying pan, heat salad oil and sauté the bacon and garlic until crispy without burning. Remove and drain on paper towels.
- Using the same pan, sear the surface of the bonito until it develops a fragrant char. Remove, pat off excess oil with paper towels, and chill in the refrigerator.
- Slice the bonito and plate it. Garnish with chives and broccoli sprouts.
- Serve with
, and top with the sautéed bacon and garlic from step 1.
Culinary Workshop - Culinary Art - 2012.Jan
Ingredients
| Oysters | 8 pieces ... Sprinkle with salt, wash, and drizzle with sake. Coat with flour just before cooking. |
| Flour | As needed |
| Vegetable oil | 2 tsp |
| Broth | 3 tbsp ... Made by dissolving consommé in hot water |
| Fresh cream | 1 tbsp |
| Butter | 8g |
Miso Sauce
| Egg yolk | 1 piece |
| Water | 1 1/2 tbsp |
| White miso | 20g or more |
Steps
- Heat vegetable oil in a frying pan and sauté the oysters on both sides. Remove and set aside.
- In the same frying pan, add broth and fresh cream, and simmer until thickened. Add butter, then return the oysters to the pan and coat them in the sauce. Place on heatproof shells or plates.
- In a bowl, combine egg yolk and water, and whisk over a double boiler until thick and frothy. Mix in the white miso.
- Pour the miso sauce over the oysters, and grill for about 4 minutes.
Culinary Art Studio - October 2012
Ingredients
| Fried tofu (silken) | 2 pieces → Blanch in boiling water to remove excess oil, tear into pieces |
Seasoning A
| Dashi broth | 200ml |
| Sugar | 3 tablespoons |
| Soy sauce | 3 tablespoons |
| Eggs | 3 pieces |
Seasoning B
| Braising liquid from tofu | 100ml |
| Soy sauce | 2 teaspoons |
| Mirin | 2 teaspoons |
| Grated daikon radish | As needed |
| Grated ginger | As needed |
| Spinach | As needed → Boil and cut into 3cm pieces |
| Bonito flakes | As needed → Sprinkle on spinach |
Instructions
- Bring
to a boil, add the fried tofu, and simmer for about 8-9 minutes to absorb the flavor. - Squeeze the tofu from step 1 and pack it into a mold (line the bottom of the mold with parchment paper).
- Mix the beaten eggs with
, then pour into the mold from step 2. - Place step 3 on a baking tray filled with water and steam-bake in a 180°C oven for 20-25 minutes.
- Once cooled, remove from the mold and cut into pieces. Arrange on a plate and serve with grated daikon radish, grated ginger, and boiled spinach dressed with bonito flakes.
Culinary Workshop Culinary Art 2013.June
Ingredients
| Cherry Tomatoes | 12 ... Remove the stems |
| Pork Shoulder (thinly sliced for shabu-shabu) 100g | |
| Fresh Mozzarella Cheese 100g ... Sliced into 1cm thickness | |
| Fresh Basil Leaves | 12 |
| Foil Cups | 12 |
| Toothpicks | 12 |
Steps
- Wrap the cherry tomatoes with pork slices, place them in foil cups, and season with salt and pepper.
- Place the foil cups on an oven toaster tray and bake for 4-5 minutes.
- On each slice of fresh mozzarella cheese, place a basil leaf, followed by a baked tomato from step 2, and secure with a toothpick.
- Arrange on a plate and drizzle with the remaining juices from the foil cups.
Chicken｜Mushrooms｜Pork｜Seafood｜Summer｜Vegetables｜蒸し春巻き・揚げ春巻き
Steamed Spring Rolls and Fried Spring Rolls
Culinary Studio Karinary Art 2014.Aug.
Ingredients
| Ground Pork | 100g |
| Ground Chicken | 100g |
| Egg | 1 piece |
| Salt | 1/2 teaspoon (heaping) |
| Pepper | To taste |
| Sugar | To taste |
| Peeled Shrimp | 100g... Finely chopped |
| Wood Ear Mushroom | 8g... Rehydrated, blanched, and minced |
| Glass Noodles | 20g... Boiled and finely chopped |
| Onion | 100g... Minced |
| Garlic | 1 clove... Grated |
| Spring Roll Wrappers | 10 sheets |
【Dipping Sauce】
| Mustard Soy Sauce, Vinegar Soy Sauce with Chili Oil |
Procedure
- Mix ground pork, ground chicken, egg, salt, pepper, and sugar thoroughly. Add shrimp, wood ear mushrooms, glass noodles, onion, and garlic to combine.
- Cut 5 spring roll wrappers diagonally into triangles. Wrap the filling from step 1, sealing the edges with a paste made from flour and water (not listed in ingredients). Fry slowly at a slightly low temperature of 160°C until golden.
- With the remaining spring roll wrappers, use the full-sized sheets to wrap the filling from step 1. Wrap each roll individually in plastic wrap and steam for about 10 minutes.
- Plate both the fried and steamed spring rolls and serve with your choice of dipping sauce.
Fruits｜Japanese｜Mushrooms｜Pork｜Summer｜Vegetables｜えのきの豚肉巻き～アボカドポン酢添え～
Enoki Mushroom Pork Rolls ~ Accompanied by Avocado Ponzu ~
Culinary Studio Culinary Art 2019.June
Ingredients
| Thinly Sliced Pork | 6 slices (150g) |
| Enoki Mushrooms | 75g ... Cut into 6-7 cm lengths. |
| Chives | 3 pieces ... Cut similarly. |
| Potato Starch | As needed |
Marinade
| Soy Sauce | 1 teaspoon |
| Sake | 1 teaspoon |
Avocado Ponzu
| Avocado | 1/2 piece ... Diced. |
| Ponzu Sauce | As needed |
Garnish
| Mizuna Greens | As needed |
| Tomato | As needed |
Procedure
- Spread out the pork slices and apply the marinade. Wrap enoki mushrooms and chives, then lightly coat with potato starch.
- Steam for about 5 minutes in a preheated steamer.
(Alternatively, microwave at 600W for 3 minutes.) - Serve on a plate with the vegetables and garnish with avocado ponzu.