Culinary Workshop - Culinary Art - May 2025
Ingredients
| [Tofa (Soy Milk Pudding)] |
| Unsweetened Soy Milk |
350ml (with over 10% soybean solids) |
| Raw Cane Sugar |
2 tbsp |
| Cornstarch |
2 tsp |
| {Gelatin + Water} |
5g Gelatin + 2 tbsp Water (let gelatin bloom in water beforehand) |
<Matcha Plum Wine Sauce>
| Starch Syrup |
20g |
| Matcha Powder |
4g |
| Granulated Sugar |
10g |
| Plum Wine |
1 tsp or more |
| Milk |
1 tbsp or more (adjust as needed) |
| Three kinds of sweet beans, goji berries |
Other toppings as desired |
Instructions
- <Matcha Plum Wine Sauce>
Place starch syrup, matcha powder, and granulated sugar in a bowl and let sit for a while. Once it begins to dissolve, mix thoroughly. Add plum wine and adjust thickness with milk.
- <Tofa>
In a small saucepan, combine soy milk, raw cane sugar, and cornstarch. Mix well until completely dissolved.
-
Heat the mixture from step 2 over low heat, stirring constantly. When it begins to thicken, add the gelatin and remove from heat. Cool the bottom of the pot, and once slightly cooled, pour into serving bowls and chill in the refrigerator until set.
-
Scoop the chilled tofa into a serving bowl. Garnish with sweet beans, goji berries, etc. Pour the matcha plum wine sauce over the top.
Ingredients
| [Cream Cheese Dip with Pickled Plums from Plum Wine] |
| Pickled Plums from Plum Wine |
20g - pitted and finely chopped |
| Cream Cheese |
40g - bring to room temperature |
| Fresh Cream |
1 tsp |
| Plum Wine |
1 tsp or more - adjust to taste |
| Finely Chopped Lemon Peel |
As needed |
Instructions
- Mix all ingredients together until smooth.
- Serve with crackers or similar items.
Culinary Studio Culinary Art 2024.May
Ingredients
| Ground chicken thigh |
100g |
| Cabbage |
150g - Finely chopped and lightly squeezed |
| Onion |
30g - Finely chopped |
| Ginger |
8g - Finely chopped |
| Sesame oil |
1/2 tbsp |
| Spring roll wrappers |
6 sheets - Cut each into thirds |
| Flour slurry |
As needed |
| Cooking oil |
As needed |
Seasonings
| Salt |
1/6 tsp |
| Soy sauce |
1/2 tsp |
| Sake |
1 tsp |
| Garam masala |
1/3 tsp |
Garnish
| Cilantro |
As needed |
| Red onion |
As needed |
| Lettuce |
As needed |
| Peeled shrimp |
As needed |
Dressing
| Fish sauce |
1 tbsp |
| Sugar |
1 tsp |
| Sesame oil |
1 tbsp |
Method
- Mix the ground chicken with the seasonings thoroughly.
- Add the finely chopped cabbage, onion, ginger, and sesame oil to the chicken mixture and combine well.
- Place some of the mixture at the edge of a spring roll wrapper, fold into a triangle, and seal tightly with flour slurry.
- Deep-fry in cooking oil until crisp and golden brown.
- Plate the spring rolls and serve with a cilantro salad on the side.
Culinary Studio Culinary Art 2019.May
Ingredients
| Chicken Thigh |
1 piece (300g) ... Remove skin and cut into large bite-sized pieces. |
| Shiso Leaves |
As needed |
Seasoning A
| Peanuts |
60g ... Grind half into a paste, chop the rest coarsely. |
| Grated Garlic |
From 1/2 clove |
| Soy Sauce |
Slightly less than 2 tablespoons |
| Lemon Juice |
1/2 teaspoon |
| Water |
3 tablespoons |
| Cayenne Pepper |
1/5 teaspoon |
Seasoning B
| Tomato Puree |
1 tablespoon |
| Water |
1 tablespoon |
| Lemon Juice |
1/2 teaspoon |
| Tabasco |
As needed |
Seasoning C
| Plain Yogurt |
100ml ... Drained |
| Mint, Dill, Cucumber |
As needed ... Finely chopped |
| Olive Oil |
2 teaspoons |
| Salt & Pepper |
To taste |
Procedure
- Combine the ingredients for Seasoning A in a small pan, lightly simmer to make a sauce, and let cool.
- Marinate the chicken thigh in half of the sauce for 1 hour to overnight.
- Add Seasoning B to the remaining sauce, bring to a boil, and prepare a spicy sauce.
- Mix the ingredients for Seasoning C to make a yogurt sauce and chill in the refrigerator.
- Grill the chicken in a frying pan until fragrant, skewer it, and serve with shiso leaves, spicy sauce, and yogurt sauce.