Culinary Studio Culinary Art 2006
Ingredients (Serves 4)
| Pork shoulder loin | 60g × 4 slices - Trim excess fat, season with salt and pepper, and coat lightly with flour just before cooking. |
| Apple | 1 piece - Cut into 5mm wedges. |
| Watercress | As needed |
Seasonings
| Butter | 20g |
| Olive oil | 1 tsp |
| Sake | 1 tbsp |
| Light soy sauce | 1 tsp |
Instructions
- In a frying pan, heat 10g of butter and olive oil, and cook the pork slices. Sear both sides until golden brown, then remove from the pan and set aside.
- Wipe the pan with a paper towel, then add the remaining 10g of butter. Sauté the apple slices until tender.
- Once the apples have softened, return the pork slices to the pan. Drizzle with sake and light soy sauce, cover, and steam for 1 minute.
- Serve on a plate and garnish with watercress.
Cooking Studio Culinary Art 2007.Sep.
Ingredients
| Pumpkin | 100g ... Peel and cut into 2cm thick slices. Steam for about 5 minutes. |
| Shiratama Flour | 100g ... Crush finely. |
| Water | As needed |
| Salt | A pinch |
| Chicken Tenderloin | 2 pieces ... Sprinkle lightly with sake and salt, then chop with a knife. |
Soup Base
| Dashi Broth | 3 cups |
| Salt | 1 teaspoon |
| Soy Sauce | A small amount |
Garnish
| Enoki Mushrooms | Blanch briefly |
| Green Yuzu | Decorative cuts |
Instructions
- Knead the steamed pumpkin and shiratama flour well. Add a little water as needed to create a glossy dough. Cover the dough with plastic wrap and let it rest in the refrigerator for 30 minutes. Divide into 5 portions.
- Wrap the dough from step 1 around the chicken tenderloin to form dumplings.
- Bring a pot of water to a boil and cook the dumplings from step 2. Boil for 2-3 minutes after they float to the surface.
- Arrange in a bowl, garnish with enoki mushrooms, and pour over the soup base. Add a slice of green yuzu for decoration.
Culinary Studio Culinary Art 2008.Sep.
Ingredients
| Satoimo (Taro) | 300g ... Wash off dirt, scrub, and peel |
| Winter Melon (net weight) | 300g ... Remove seeds and pulp, peel, and cut into 4cm cubes |
| Enoki Mushrooms | 200g ... Trim the roots |
| Shimeji Mushrooms | 100g ... Separate into small clusters |
| Thinly Sliced Beef | 200g ... Cut into bite-sized pieces, blanch in hot water |
Marinade
| Soy Sauce | 1 tablespoon |
| Sake | 1 tablespoon |
Seasoning Mix
| Soy Sauce | 2 tablespoons |
| Sake | 1 tablespoon |
| Sugar | 1 teaspoon |
| Dashi Stock | 5 cups |
| Mirin | 1 teaspoon |
Garnish
| Grated Yuzu Peel | As needed (or Yuzu Pepper Paste) |
Instructions
- In a pot, combine the
and taro. Heat on low until boiling, then cook for about 5 minutes. - Add winter melon and simmer for another 13 minutes.
- Once the taro and winter melon are tender, add the marinated beef and mushrooms. Adjust the flavor with mirin.
- Serve in bowls and top with grated yuzu peel for fragrance.
Dessert｜Fruits｜Summer｜酒風味～桃とメロン、シャーベット添え
Sake-Flavored Peach and Melon with Sherbet
Culinary Art Kitchen
Ingredients
| Peach | 1 large ... Peel thinly, cut into slices, and remove the pit |
| Sugar | 2 tablespoons |
| Lemon juice | 2 teaspoons |
| Water | 100ml |
| Melon | 1/2 ... Quartered, scooped, and shaped into small balls |
| Peach sorbet (store-bought) | As needed |
Garnish
| Midnight Moon (liquor or syrup) | As needed |
| Mint | As needed |
Instructions
- In a heavy pot, combine the peach, sugar, lemon juice, and water. Simmer on low heat for 5 minutes. Turn the peach over and simmer for another 5 minutes. Let it cool down and chill in the refrigerator.
- Serve the peach from step 1 and the melon balls in a dish. Add peach sorbet (or ice cream) on the side.
- Garnish with mint and drizzle "Midnight Moon" before serving.
Autumn｜Japanese｜Seafood｜Vegetables｜白身魚の紅葉焼き
Grilled White Fish with Momiji Sauce (Autumn Leaves Style)
Culinary Art Kitchen 2010.Oct.
Ingredients
| White fish | 4 fillets ... Butterfly-cut and season with salt and pepper |
| Flour | As needed |
| Salad oil | 2 teaspoons |
| Butter | 15g |
| Sweet potato | 120g ... Slice into rounds, soak in water, steam, and mash. |
| Egg white | 1 piece |
Seasoning
| Salt and pepper | To taste |
Condiments
| Sugar | 1/2 tablespoon |
| Salt | Pinch |
Instructions
- Lightly coat the white fish with flour, heat oil in a frying pan, and cook on both sides.
- Add butter at the end to enhance the aroma.
- Place cooking paper on a baking tray and arrange the cooked fish from step 2.
- Whip egg white with the condiments until stiff peaks form, then gently fold in the mashed sweet potato.
- Stuff the mixture from step 4 into the butterfly-cut opening of the fish and briefly grill.
- Plate the fish and garnish with crispy fried sweet potato, carrot, and shimeji mushrooms.
Autumn｜Mushrooms｜Seasonal｜Vegetables｜茸のバター焼き 梅ﾖｰｸﾞﾙﾄｿｰｽ添え
Butter-Sautéed Mushrooms with Plum Yogurt Sauce
Culinary Workshop - Culinary Art - 2011.Oct.
Ingredients (Serves 3-4)
| Maitake mushrooms | 100g ... Quickly rinse, separate into small clusters, and let dry for a while |
| Shimeji mushrooms | 100g ... Quickly rinse, separate into small clusters, and let dry for a while |
| Eringi mushrooms | 100g ... Quickly rinse, tear by hand, and let dry for a while |
| Olive oil | 1 tbsp |
| Butter | 1 tsp |
Vegetable Sides
| Pumpkin, Sweet Potato (3-4 slices each) ... Steam | |
| Bok choy | As needed ... Boil |
Plum Yogurt Sauce
| Vegetable oil | 2 tbsp |
| Vinegar | 1 tbsp |
| Salt and pepper | To taste |
| Plain yogurt | 3 tbsp |
| Pickled plum paste | 1 tsp |
| Grain mustard | 1/2 tsp |
| Sugar | 1/4 tsp |
Steps
- Prepare maitake, shimeji, and eringi mushrooms. Sauté them in olive oil and butter.
- Steam pumpkin and sweet potato slices, and boil bok choy.
- Mix the ingredients for the plum yogurt sauce until smooth.
- Arrange the sautéed mushrooms and side vegetables on a plate, and serve with the plum yogurt sauce.
Autumn｜Japanese｜Mushrooms｜Seafood｜真鯛ときのこのアクアクッパ風
Sea Bream and Mushroom Aqua Cotta Style
Culinary Art Studio - September 2012
Ingredients
| Sea bream fillets | 2 pieces (80g each) - marinate |
Marinade
| Salt | A pinch |
| Sake | 1 teaspoon |
| Olive oil | 1 tablespoon |
| Garlic | 1/2 clove - sliced |
| Clams | 10 pieces - purged |
| Shiitake & White Maitake mushrooms | 70g - cut into suitable sizes |
| Water spinach | 6 stems |
| Lemon | As needed |
Seasoning
| Sake | 30ml |
| Mikawa roasted sake | 1 heaping tablespoon |
| Water | 100ml |
Instructions
- Heat olive oil in a frying pan and sauté the garlic. Once fragrant, add the sea bream skin-side down and sear until golden brown. Remove from the pan.
- In the same pan, add the clams, mushrooms, and
. Cover with a lid and steam-cook. - Once the clams open, return the sea bream fillets to the pan, add the water spinach, and briefly simmer.
- Plate the sea bream, adjust the flavor of the broth, and pour it into the dish. Garnish with lemon.
Culinary Workshop Culinary Art 2013.Sep
Ingredients
| Chicken Breast | 1 piece (250g) ... Rub with 1 tsp salt and let sit for 10 minutes. Place the chicken, drained of moisture, with |
Marinade Vegetables
| Onion | 1/2 ... Thinly sliced |
| Carrot | 1 ... Thinly sliced |
| Celery | 1 ... Thinly sliced |
| Olive Oil | 1 tbsp |
Seasonings
| Garlic | 1 clove ... Halved |
| Salt | Just under 1 tsp |
| White Wine | 75ml |
| Water | 300ml |
| Broth Cube | 1/2 piece |
| Whole Black Peppercorns | 10 |
| Bouquet Garni | As needed |
Tuna Sauce
| Canned Tuna | 30g ... Drained |
| Capers | 10 |
| Anchovies | 2 pieces |
| Lemon Juice | 1/2 tbsp |
| Mayonnaise | 3 tbsp |
| Olive Oil | 1 tbsp |
| Cooked Vegetables | 2 tbsp or more |
| Heavy Cream | 1 tbsp |
Garnish
| Black Olives, Cherry Tomatoes, Frilly Lettuce, Baby Leaves | As needed |
Steps
- In a heavy pot, combine the marinated chicken, vegetables, and
. Heat over medium-low. Once it comes to a boil, simmer for 2 minutes, remove from heat, and let cool completely. - Remove the chicken, wrap in plastic wrap, and store in the refrigerator. Reserve some of the cooked vegetables for the sauce.
- Prepare the
. Blend all ingredients in a food processor until smooth. Store in the refrigerator. - Slice the chicken and arrange on a plate. Add the vegetables, black olives, and garnish, then drizzle with the
.
Autumn｜Seafood｜Western｜わかさぎのから揚げ クリームソース添え
Crispy Fried Pond Smelt with Cream Sauce
Culinary Art Workshop - 2016.Sep.
Ingredients
| Pond Smelt (Wakasagi) | 100g ... Sprinkle with sake and salt. |
| Rice Flour | As needed |
| Lotus Root | 50g ... Thinly sliced. |
| Sudachi (Citrus) | As needed |
| Frying Oil | As needed |
Cream Sauce
| Butter | 10g |
| Rice Flour | 1 tsp |
| Milk | 80ml |
| Mikawa Roasted Sake | 1/2 tbsp |
| Water | 2 tbsp |
| Mirin | 1 tsp |
Instructions
- Pat the pond smelt dry and coat with rice flour.
- Heat oil to 170°C and fry the lotus root and pond smelt until crispy. Sprinkle salt on the lotus root.
- Cream Sauce: Melt butter in a pot and stir in rice flour. Gradually add milk while stirring to achieve a creamy texture. Add Mikawa roasted sake, water, and mirin for seasoning.
- Plate the pond smelt and lotus root. Grate sudachi peel over the dish and serve with the cream sauce on the side.
Culinary Studio Culinary Art 2017.Sep.
Ingredients
| Salmon | 2 slices ...Remove skin and cut into two pieces. Marinate in a mixture of soy sauce, mirin, and sake (1:1:1). |
| Shrimp | 4 pieces ...Peel and devein. Sprinkle with salt and sake. |
| Soft-boiled Egg | 2 pieces ...Cut in half horizontally. |
| Shiitake, Maitake, and Shimeji Mushrooms | As needed ...Wash in salted water and pat dry. |
| Small Onions | 4 pieces ...Cut in half horizontally. |
| Taro (Small) | 4 pieces ...Peel and cut in half horizontally. Boil for about 4 minutes. |
| Butter | 40g (10g x 4 portions) |
| Salt and Pepper | As needed |
| Sudachi or Lemon | As needed |
| Parchment Paper | 4 sheets (30cm x 35cm) |
Steps
- Spread butter (5g) in the center of a sheet of parchment paper, place onions and taro on it, then layer salmon, shrimp, and soft-boiled egg on top. Add mushrooms, sprinkle with salt, place another 5g of butter on top, and wrap (like a candy wrapper).
- Bake in a 200°C oven for about 15 minutes.
- Serve on a plate and garnish with sudachi or lemon.