Four Wonderful Plates Recipe
Cold Dishes Recipes

Ingredients:

1
11/3
11/3
9 T
9 T
2 T
11/2 T
a little
3 t
2/3 lb
1/2 lb
1/2 lb
1/6 lb
2
1/2
1/8 t
1/3 lb
1 oz
1/4 t
2
a little
1
 

cucumber
radish
young ginger
vinegar
white sugar
yakitori sauce
sesame oil
red pigment
salt
cuttlefish
prawns
salted ham
string ham
small cucumber
potato
black pepper
chicken breast meat
agar-agar
MSG
hot red pepper
parsley
tomato
 

Directions:

1. Clean cucumber (5/6) and radish, slice lengthwise. Coat with salt.

2. Cut young ginger into sections; cut each section into parts, then slice. Scald with boiling water, marinate with 6 T white vinegar, and cover with 6T white sugar to make pickled ginger.

3. Squeeze the juice of coated radish, then divide into two parts. Add 2T sugar, 2T yakitori sauce, 1/2 T sesame oil to one part, 3T sugar, 3T vinegar and red pigment to the other part.

4. Slice cucumber (1/8) (about 11/8 inches wide, 23/8 inches long) and coat with salt.

5. Clean and remove the membrane of cuttlefish, score and scald in boiling water. Then cut slantwise (about 23/4 inches long 11/8 inches wide).

6. Scald prawns, remove the shell but retain the tails. Cut prawns lengthwise into two parts; then cut slantwise into 2-3 sections.

7. Boil salted ham. cut one part into a long piece (about 2 inches long, 1/2 inches wide, 1/4 inches thick). Slice the other part (about 11/8 inches wide, 2 inches long).

8. Scald string beans. Divide into two parts.

9. Wrap ham pieces and string beans in sliced radish. Then cut into two sections.

10. Wrap ham in cucumber pieces, then cut into two sections.

11. Put a piece of cellophane in the steam pot. Arrange cuttlefish, small cucumber, salted ham in layers.

12. Peel half a potato: then boil and mash. Marinate with 1T chicken soup stock, 1/8t salt, 1T sugar and 1/8 t black pepper.

13. Cut chicken breast meat slantwise (about 23/8 inches long 15/8 inches wide).

14. Clean agar-agar with luck-warm water and cut into sections. Add about 1/3T yakitori sauce, 1/4t salt, 1/8t MSG, 1T sesame oil, 1/4 t sugar and 1 oz pickled ginger.

Setting and Garnish (plate A to D):

1. Arrange colored radish at the bottom of the plate; prawns on top. Garnish with pickled ginger, mashed potato, hot red pepper, and parsley.

2. Put radish and pickled ginger on the plate; chicken breast meat on top. Set ham slices between chicken and radish. Garnish with chopped radish, tomato and parsley.

3. Put the material mentioned in paragraph 11 upside down on the round plate and place the material mentioned in paragraph 9 around the plate. Garnish with colored radish and parsley.

4. Put agar-agar in the center of the plate. Garnish with cucumber, tomato, hot red pepper, colored radish and parsley.