![[Chef Yoshioka] Japanese-style carpaccio | "Kawano food" Happy Project](https://www.kensanpin.org/wp-content/uploads/2020/02/img_recipe_test01-31.jpg)
[Chef Yoshioka] Japanese-style carpaccio | "Kawano food" Happy Project
Experience the taste of Japan with Chef Yoshioka's authentic carpaccio, featuring local Kagawa ingredients like kelp tsukudani and extra virgin olive oil. Enjoy a delicious blend of tradition and...
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
Ingredients
- Hamachi (for sashimi) 1 fence (5mm width)
- Kelp Tsukudani Appropriate amount
- Pickled Appropriate amount
- perilla 10
- Extra virgin olive oil 1 1/2 tbsp
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