Spicy tuna puree shortbread
Ingredients & Ingredients:
Tuna scraps, shortbread, avocado, sea urchin, sturgeon caviar, chopped onion, grapefruit meat, chili pepper, shichimi powder, olive oil, sea salt, pepper, mayonnaise, yellow mustard
Method:
- Remove the fascia from the tuna scraps and chop them into fish puree for later.
- Cut the avocado into small pieces and remove the grapefruit meat and set aside.
- Mix the ingredients and spices together, place on top of the shortbread, scoop up the sturgeon caviar and garnish with sprouts or parsley.
Sake stained with sweet shrimp
Ingredients & Ingredients:
Sweet shrimp, sake, dried wakame, lemon, mustard, sushi ginger vinegar, thick soy sauce, miso, lemon juice, perilla shreds, fish sauce
Method:
- After refrigeration, the sweet shrimp is taken out naturally thawed, shelled and soaked in lightly salted water for 20 minutes, then removed to absorb dry water and set aside.
- Mix all the sauce ingredients together, refrigerate for half an hour and steep the sweet shrimp for about 8-10 minutes.
- The lemon is hollowed out to make a container, the wakame is soaked in hot water and then cooled, and after cooling, it is soaked in sushi ginger vinegar.
- Plate with a little vinegar-soaked wakame at the bottom, then stagger the sweet shrimp head and tail into a hollowed-out lemon container, and garnish with a little mustard.
Pea sprouts cherry blossom shrimp
Ingredients & Ingredients:
Pea noodles, cherry blossom shrimp, salt, miso powder, chicken powder, sugar, white vinegar, shallot oil, sesame oil
Method:
- After the pea seedlings are washed and washed, they are blanched in boiling water, and then fished out of the cool controlled water for later use.
- Mix the above spices with the pea seedlings and mix well and plate.
- Cherry blossom shrimp are gently fried in oil to make a golden brown, fished out and placed on top of the pea seedlings.