Bowl of steamed dumplings using cured pork shoulder, sirloin, and ventresca
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Ingredients:
Steamed dumplings
-Tenderloin 30g
-sirloin 30g
-Ventresca 30g
-Surimi 100g
-Mayonnaise without vinegar 40g
-Puréed dried shiitake mushrooms 70g
-Dried shiitake mushrooms 40g (5mm corners)
-Mayonnaise without vinegar 40g
-Puréed dried shiitake mushrooms 70g
-Dried shiitake mushrooms 40g (5mm corners)
5 different vegetables tied in a bundle (all pre-cooked in the ham soup)
-White radish
-Yellow carrots
-Red carrots
-Purple carrots
-Trefoil
Winter melon (pre-cooked in the ham soup)
Japanese ginger
Gold leaf
Blue citron peel
Soup
-Bonito kelp soup
-Chopped Iberian ham
Preparation:
1. Peel the winter melon cooked in the ham soup using a pork cutter.
2. Prepare the 5 different vegetables.
3. Chop the ginger.
4. Sauté the cured pork tenderloin, sirloin, and ventresca in a skillet, and then chill.
5. Mix the cured pork tenderloin, sirloin, ventresca, surimi, vinegarless mayonnaise, dried mushroom purée, and dried mushrooms, and roll into balls.
6. Steam for 10 mins. in a steamer at 100ºC.
7. Serve the steamed dumplings, winter melon, 5 different vegetables, ginger, gold leaf, and blue citron peel in a bowl.
8. Pour the soup.
