柚子こしょうレシピ 和食篇 峰松健剛シェフ
Recipes in this Video
Ingredients
- ●1 block (300g) silken tofu
- ●1/2 cup grated carrot
- ●1/4 cup finely chopped cucumber
- ●1/4 cup finely chopped daikon radish
- ●2 tbsp white sesame paste (tahini)
- ●1 tbsp soy sauce
- ●1 tbsp rice vinegar
- ●1 tsp sugar
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Drain the silken tofu and wrap it in a clean kitchen towel to remove excess moisture. Let it sit for about 15 minutes.
- 2In a bowl, crumble the tofu into small pieces using your hands or a fork.
- 3Add the grated carrot, chopped cucumber, and chopped daikon radish to the crumbled tofu.
- 4In a separate small bowl, mix together the sesame paste, soy sauce, rice vinegar, sugar, salt, and black pepper until smooth.
- 5Pour the dressing over the tofu and vegetable mixture and gently fold everything together until well combined.
- 6Taste and adjust seasoning if necessary, adding more soy sauce or salt as desired.
- 7Transfer the shiraae to a serving dish and chill in the refrigerator for at least 30 minutes before serving.
- 8Serve cold as a side dish or appetizer.
Equipment
Sashimi, originating from Japan, is a traditional dish featuring thinly sliced raw fish or seafood, often served with soy sauce and wasabi. It emphasizes the freshness and quality of the ingredients, reflecting the Japanese culinary philosophy of simplicity and seasonality. Today, sashimi is enjoyed worldwide, with variations including different types of fish and accompanying sauces.
Ingredients
- ●fresh fish
- ●seafood
- ●wasabi
- ●soy sauce
- ●pickled ginger
- ●daikon radish
- ●shiso leaves
- ●sesame seeds
Instructions
- 1Select high-quality fresh fish or seafood.
- 2Slice the fish into thin, even pieces using a sharp knife.
- 3Arrange the sliced fish on a chilled plate or platter.
- 4Garnish with shiso leaves and daikon radish.
- 5Serve with wasabi and soy sauce on the side.
- 6Add pickled ginger for palate cleansing.
Ingredient Alternatives
fresh fish
Healthier: sustainable seafood
Cheaper: canned tuna
Canned tuna is more affordable and still offers good flavor.
wasabi
Healthier: horseradish
Cheaper: yellow mustard
Horseradish mimics wasabi's heat at a lower cost.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Tamari is often less expensive and gluten-free.
pickled ginger
Healthier: fresh ginger
Cheaper: sugar ginger
Fresh ginger provides a similar flavor without added sugar.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup cornstarch
- ●1 tsp baking powder
- ●1/2 tsp salt
- ●1 cup ice-cold water
- ●Vegetables (e.g., sweet potatoes, bell peppers, zucchini)
- ●Shrimp or fish (optional)
- ●Oil for deep frying
Instructions
- 1In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt.
- 2Gradually add the ice-cold water to the dry ingredients, mixing gently until just combined. Do not overmix; some lumps are okay.
- 3Heat oil in a deep frying pan or pot to 350°F (175°C).
- 4Prepare the vegetables and seafood by cutting them into bite-sized pieces.
- 5Dip each piece of vegetable or seafood into the batter, allowing excess to drip off.
- 6Carefully place the battered items into the hot oil, frying in batches to avoid overcrowding.
- 7Fry until golden brown and crispy, about 2-3 minutes per side.
- 8Remove from oil and drain on paper towels to absorb excess oil.
- 9Serve immediately with dipping sauce, such as tentsuyu (a mixture of dashi, soy sauce, and mirin).
Equipment
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