Culinary Art Studio - May 2012
Ingredients
| 【Sliced Sea Bream】 |
| Sliced sea bream |
As needed |
| Garnishes for sashimi |
As needed |
| Irizake |
- |
| Wasabi |
- |
Ingredients
| 【Variety Somen】 |
| Somen noodles |
1 bundle - boiled |
| Chicken breast |
1 piece - sprinkle with salt and sake, steam, let cool, and shred by hand. |
| Blanched greens |
As needed (e.g., mitsuba, seri, spinach, etc.) |
| Other |
Char siu, shredded omelette, or other preferred toppings. |
| Ground sesame |
As needed |
Soup Base
| Irizake |
2+ tablespoons |
| Water |
5 tablespoons |
Ingredients
| 【Cheese Dip】 |
| Cream cheese |
50g |
| Irizake |
2 tablespoons |
| Dried young sardines |
10g - blanched and drained |
| Chopped parsley |
2 teaspoons |
| Preferred vegetables |
Cabbage, cucumber, carrots, etc. |
Instructions
- Soften the cream cheese and mix with irizake. Combine with dried young sardines and parsley.
Ingredients
| 【Chop Suey】 |
| Preferred vegetables |
250g (e.g., bok choy, bean sprouts, carrots, bell peppers, garlic scapes, dried shiitake mushrooms, etc.) |
| Pork |
70g - seasoned with salt and sake |
| Preferred seafood |
100g (e.g., peeled shrimp, squid, etc.) |
| Kamaboko |
As needed |
| Salad oil |
2 tablespoons |
| Sesame oil |
A dash |
Seasoning
| Irizake |
2 tablespoons |
| Pepper |
As needed |
| Potato starch dissolved in water |
1 teaspoon starch dissolved in 1 tablespoon water |
Instructions
- Heat a frying pan and add 1 tablespoon of salad oil. Sauté the meat and seafood, then remove and set aside.
- In the same pan, add another tablespoon of salad oil and stir-fry the shiitake mushrooms and carrots first.
Once everything is cooked through, return the meat and seafood, season with irizake, and sprinkle with pepper and sesame oil. Lightly thicken with potato starch dissolved in water.
Culinary Workshop Culinary Art 2012.Dec.
Ingredients
| Yellowtail (Sashimi-grade Block) |
120g ... Wrap in paper towel, place in a ziplock bag, add irizake, and let marinate for at least 12 hours (up to 2 days). |
| Mikawa Irizake |
3 tbsp |
Accompaniments
| Persimmon |
As needed |
| Yuzu Pepper |
As needed |
| Pickled Lotus Root |
As needed ... See "Pickled Lotus Root and Salmon Salad" recipe |
Steps
- Remove the yellowtail from the marinade, pat dry, and slice thinly. Enjoy it as a refreshing sashimi dish.
- Spread a small amount of yuzu pepper on the yellowtail and serve with pickled lotus root and persimmon.
Culinary Workshop Culinary Art 2012.Dec
Ingredients
| Yellowtail (Sashimi-grade Block) |
120g ... Wrap in paper towel, place in a ziplock bag, add irizake, and let marinate for at least 12 hours (up to 2 days). |
| Mikawa Irizake |
3 tbsp |
Accompaniments
| Persimmon |
As needed |
| Yuzu Pepper |
As needed |
| Pickled Lotus Root |
As needed ... See "Pickled Lotus Root and Salmon Salad" recipe |
Steps
- Remove the yellowtail from the marinade, pat dry, and slice thinly. Enjoy it as a refreshing sashimi dish.
- Spread a small amount of yuzu pepper on the yellowtail and serve with pickled lotus root and persimmon.
