This professional technique

Cool breeze salad

COOKING INGREDIENTS

This professional technique

FREE

Cool breeze salad

Ingredients

Quantities

  • Kiwifruit

    2

  • Water

    500 ml

  • Vinegar

    200 ml

  • Sugar

    200 g

  • Salt

    10 g

  • Pearl agar or gelatin

  • Scallop

    2

  • Warm-smoked salmon

    16 g

  • Asparagus

  • Udo

  • Tomato

  • Lotus root

  • Grapes

  • Red onion

  • Olive

  • Graparaleaf

  • Grated daikon

  • Kiwifruit

  • Plum vinegar

• Fruit Vinegar Jelly

  • Kiwifruit

    2

  • Water

    500 ml

  • Vinegar

    200 ml

  • Sugar

    200 g

  • Salt

    10 g

  • Pearl agar or gelatin

• Plum Vinegar Jelly

  • Plum vinegar

    150 ml

  • Water

    500 ml

  • Sugar

    200 g

  • Salt

    10 g

  • Pearl agar or gelatin

    COMMENT

    Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's Technique! is the feature that carefully explains such dishes using close-up photos of the chef's hands. Being able to make your guests gasp in surprise is the true reward of being a chef.

    How to make Cool breeze salad

    How to make Cool breeze salad

    1. This time, the only seafood is scallop and warm-smoked salmon; beyond that, I've used plenty of vegetables like asparagus, udo (a mountain vegetable related to spikenard), tomato, and lotus root. Among them, Graparaleaf is an edible succulent rich in calcium and magnesium, characterized by a lemon-like tartness. Besides vinegared dishes, it also works well in salads and with sashimi.

    2. ① Rinse the scallops, pat them dry, salt them, sandwich them between pieces of kombu, and pass them briefly through plain vinegar. Cut the warm-smoked salmon into small cubes of an appropriate size.

    3. ② Prep each vegetable and cut it into bite-sized pieces. (When you peel the Graparaleaf, it turns green underneath.)

    5. ③ Combine grated daikon with a fruit-vinegar gelée (kiwifruit).

    7. ④ Finish by pouring plum-vinegar gelée over the top.

    Want to check the seasoning blend before you cook?

    Professional seasoning mixes
    View all This professional technique