Culinary Studio Culinary Art 2009.Feb.
Ingredients
| Canola Flowers |
1 bunch ... Trim off the hard parts |
| Dried Daikon Radish |
25g ... Wash and soak in water for 10 minutes. Boil. |
| Carrot |
30g ... Cut into thin strips and lightly boil |
Mixed Seasoning
| White Toasted Sesame |
3 tablespoons ... Grind in a mortar |
| Vinegar |
2 tablespoons |
| Light Soy Sauce |
Slightly more than 1 tablespoon |
| Sugar |
1 tablespoon |
| Dashi Stock |
100ml |
| Refined Sesame Oil |
A little |
Instructions
- Blanch the canola flowers in plenty of boiling water to retain its color. Cut into 3cm lengths and soak in the <Mixed Seasoning>.
- Squeeze the water from the dried daikon radish and soak in the <Mixed Seasoning>.
- Combine the canola flowers, dried daikon radish, and boiled carrot.
- Add a little refined sesame oil and mix.
Culinary Art Kitchen 2009.May.
Ingredients (4 servings)
| Sea bream sashimi |
100g ... Remove skin and slice thinly |
| Lettuce |
2 leaves ... Tear into bite-sized pieces and soak in water to crisp |
| Fried tofu |
1 piece ... Cut into thin strips and deep fry |
| Glass noodles |
5g ... Cut into 5-6cm pieces and deep fry |
| Peanuts |
10g ... Roughly chopped |
| White leek |
As needed ... Cut into thin strips |
| Red and yellow bell peppers |
As needed ... Thinly sliced |
| Radish sprouts |
As needed ... Cut into 3cm pieces |
| Salad celery |
As needed |
| Barafu (ice plant) |
As needed |
Seasoning
| Soy sauce |
1 tablespoon |
| Salt |
Pinch |
| Peanut oil |
2 tablespoons |
Instructions
- Place the lettuce in the center of a plate and arrange the thinly sliced sea bream sashimi on top.
- Decorate the plate with deep-fried tofu strips, glass noodles, thinly sliced vegetables, and barafu around the sashimi.
- Sprinkle peanuts and the Seasoning over the dish.
Culinary Art Kitchen 2010.March.
Ingredients
| Chicken thigh (or breast) |
1 piece ... Remove skin, butterfly, and even out thickness. Season with 1/3 teaspoon salt as a marinade. |
| Leek |
1 piece ... Cut to match the length of the chicken, remove the green core. |
Sesame Miso Vinegar
| Sugar |
2 tablespoons |
| Miso |
2 tablespoons |
| Vinegar |
1 1/2 tablespoons |
| Ground sesame seeds |
1 tablespoon |
| Sesame paste |
1 teaspoon |
| Chili oil |
To taste |
Instructions
- Place the chicken on plastic wrap and roll it around the leek as the core. Twist both ends of the wrap tightly.
- Steam in a steamer with rising steam for about 15 minutes.
- Once cooled to room temperature, remove the plastic wrap and cut into 1cm slices. Plate and serve with Sesame Miso Vinegar.
- (The photo shows an example served with grilled scallions and boiled canola flowers.)
Culinary Studio Karinary Art 2014.May
Ingredients
| Chicken Tenderloin |
50g... Remove tendons and marinate overnight in seasoning. |
Seasoning
Other Ingredients
| Myoga Ginger |
1 piece... Thinly sliced and soaked in water, then drained. |
| Mitsuba (Japanese Parsley) |
1/4 bunch... Blanched quickly in boiling water and chopped. |
| Amanatsu Orange |
1/2 piece... Segmented. |
Sweet Vinegar Sauce
| Vinegar |
3 tablespoons |
| Sugar |
1 tablespoon |
| Mirin |
1/2 teaspoon |
| Salt |
1/8 teaspoon |
Procedure
- Wipe off the shio koji from the chicken tenderloin, grill lightly, and shred finely like threads.
- Prepare the sweet vinegar sauce and mix it with the shredded chicken, myoga ginger, mitsuba, and amanatsu orange segments.
Culinary Studio Karinary Art 2014.June
Ingredients (For 4 Pudding Cups)
| Corn |
1 cob... Steam with the husk for about 30 minutes, then cut off the kernels. |
| Onion |
50g... Thinly sliced. |
| Milk |
60ml |
| Powdered Gelatin |
5g... Soften in 1 tablespoon of water. |
Cheese Sauce
| Cream Cheese |
40g |
| Mayonnaise |
10g |
| Milk |
3 tablespoons or more |
| Lemon Juice |
A dash |
| Salt |
To taste |
Garnish
| Asparagus |
2 spears... Trim the tough ends and blanch in salted water. |
Procedure
- Boil the corn cob (after removing the kernels) in 2 cups of water (not listed in ingredients) for about 10 minutes, then strain the broth.
- Heat 1 teaspoon of salad oil (not listed in ingredients) in a pot and sauté the onion gently until tender. Add the corn kernels and 350ml of the strained broth from step 1. Simmer over low heat for about 10 minutes.
- Blend the mixture from step 2 in a food processor or blender, then strain it.
- Return the strained mixture to the pot, add milk and the softened gelatin, and melt over low heat. Pour into pudding cups and chill in the refrigerator until set.
- Plate the pudding and top with cheese sauce. Garnish with corn kernels and asparagus, then sprinkle with black pepper.