Rape blossom salad mustard flavour
Mix mustard flour with hot water and make mustard. Add some pure rice vinegar to it.
Boil water in a pot, add a pinch of salt, add the shrimp, and when it's colored, transfer it to a bowl.
Peel the urchin and cut into strips of strips, soak the urchin in lemon water to prevent the color and remove the urchin from being removed.
Soak a bowl of shrimp cut into about 1cm in ice water and cool for 2 minutes.
Drain the water from [3], place shrimp, udon, squid, and rape flowers in a bowl, and add the clams.
Add A (use only 1 teaspoon of the completed mustard) to the shrimp juice that comes out of the chilled shrimp, and mix it with [5], add soy sauce as a secret ingredient and mix well.
Add salt to [6] to adjust the seasoning, pour olive oil onto a plate and garnish with the assatsuki.
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- shrimp
- 6 fish (net 50g x 6 fish)
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- Squid boiled
- 22g
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- rape flowers and cut in half
- 80g
-
- Peeled udon
- 40g
-
- Asatsuki
- 2 knobs + (for decoration) Appropriate amount
-
- Mustard flour
- 7g (→A: 1 tsp mustard)
-
- Hot water
- 1 tsp
-
- Vinegar pure rice vinegar
- 1 tsp
-
- Lemon water made with lemon juice
- Appropriate amount
-
- soy sauce
- 1/2 tsp
-
- salt
- 1.5g
-
- For finishing olive oil
- Appropriate amount
-
[A]
- Olive oil
- 1 tablespoon
-
- Balsamic Vinegar
- 1 tsp
-
- White wine vinegar
- 1/2 tsp
-
- Lemon juice
- 1 tsp
-
- salt
- 1g
