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Itadakimasu! Dining with the chef / Archives

Jan. 14, Mon.

Rika's TOKYO CUISINE

Yakiniku (Japanese-style BBQ)

Yakiniku is basically a very simple dish of grilled meat. So, today's point is Rika's original sauce that she developed through trial and error! We are sure you will be addicted to her original sauce once you try it and then you can't stop eating!

Japanese-style BBQ

[Ingredients] *Serves 2

200g beef round
200g beef flank
200g beef sirloin
Red leaf lettuce
Boston leaf lettuce
Shiso leaves
Cucumber
White part of leek
[For dipping sauce]
4 tbsp chopped leek
2 tbsp grated apple
2 tsp grated garlic
2 tsp grated ginger
6 tbsp soy sauce
2 tbsp sugar
2 tbsp sake
2 tsp honey
2 tsp sesame oil
1/2 tsp salt
Wasabi, to taste
Gochujang and vinegar, to taste
[Method]
1. To make Rika's original dipping sauce, chop the leek, grate the apple, garlic and ginger. Add the seasonings and mix well.

2. Rinse the vegetables well, and cut into hand-size pieces as needed. Thinly cut the cucumber. Cut the white part of the leek and immerse it in cold water to crisp it, arrange on a plate.

3. Cut each part of the beef into 4mm thick slices. If the slices are a little tough, lightly pound to tenderize.

4. Marinate the slices as if you are massaging. Do this 3 to 5 minutes before grilling.

5. Grill both sides until the surface gets burned.

6. Rika recommends a healthy way to eat the meat slices by wrapping with vegetable leaves. Serve with wasabi, and the mixture of gochujang and vinegar.

Fluffy Egg Drop Soup

[Ingredients] *Serves 2

2 cups water
1 tsp granulated dashi
1 tsp nam pla (Thai fish sauce)
1 egg
10 cm piece of leek
[Method]
1. Heat the water, granulated dashi, and nam pla in a saucepan.

2. Place the leek strips in a bowl, crack the egg, and beat.

3. Slowly pour the egg mixture into the gently simmering pan, wait, then turn off the heat just before the egg mixture coagulates.

4. Ladle into a bowl, being careful not to break the egg.

Lime Sherbet

[Ingredients] *Serves 2

200 ml water
6 tbsp sugar
Lime juice from 1 lime
4 tbsp lemon juice
Minced lime peel from 1/2 lime
50 ml water
Sake, to taste
[Method]
1. First completely dissolve the sugar into 200 ml water over the heat. Turn off the heat, add the lime juice, lemon juice, and minced lime peel. Add 50 ml water.

2. Cool to room temperature, transfer into an air-tight container, and chill for 3 hours to freeze.

3. Remove from the freezer and mix it in a food processor for an even consistency. Then place it back into the container, freeze another 1 hour and it's done.

4. Further enjoy it by drizzling over your favorite sake.