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This professional technique

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COOKING INGREDIENTS

This professional technique

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Ingredients

<Amount>

  • Kiwi fruit

    2 pieces

  • water

    500㏄

  • vinegar

    200㏄

  • sugar

    200g

  • salt

    10g

  • Pearl agar or gelatin

  • Scallop

    2 pieces

  • Hot smoked salmon

    16g

  • Asparagus

  • Udo angelica celery

  • tomato

  • lotus root

  • grapes

  • Purple onion

  • olive

  • Edible ghost plant

  • Grated daikon radish

  • Kiwi fruit

  • Plum vinegar

・Fruit vinegar jelly

  • Kiwi fruit

    2 pieces

  • water

    500㏄

  • vinegar

    200㏄

  • sugar

    200g

  • salt

    10g

  • Pearl agar or gelatin

・Plum vinegar jelly

  • Plum vinegar

    150㏄

  • water

    500㏄

  • sugar

    200g

  • salt

    10g

  • Pearl agar or gelatin

[For those who want to know the golden ratio of seasonings]

Click here for a list of professional seasoning combinations

COMMENT

Even for veteran chefs, there are many dishes that you may not know how to cook just by hearing about them or seeing them at a glance. A professional's "trick" is to carefully explain such dishes using close-up photos. It's a rewarding job to be a chef if you can amaze your customers.

How to make Suzukaze-ae

How to make Suzukaze-ae

  1. This time, the only seafood used is scallops and warm-smoked salmon, and other vegetables such as asparagus, angelica, tomato, and lotus root are used generously. Among them, the Grapara leaf is a succulent plant rich in calcium and magnesium, and has a lemon-like sourness. In addition to vinegared dishes, it can also be used in salads and sashimi.

  2. 1. Wash the scallops, wipe off the water, sprinkle salt on them, place them between kelp, and dip them in raw vinegar. Cut the warm-smoked salmon into bite-sized pieces.

  3. ②Prepare each vegetable and cut into bite-sized pieces. (Grapala leaf turns green when peeled.)

  5. ③ Combine grated daikon radish and fruit vinegar jelly (kiwi fruit).

  7. ④Pour plum vinegar jelly on top.

[For those who want to check the seasoning mixture before cooking]

Click here for a list of professional seasoning combinations

大河原実

  • Okawara Mizuki Hotel Ogaisou
  • head chef

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