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Itadakimasu! Dining with the chef / Archives

Feb. 24, Sun.

Rika's TOKYO CUISINE

In Thailand

A special edition of 'Itadakimasu!' from Chang Mai, Thailand.
From street food to home cooking, the secrets of healthy Thai dishes are uncovered. And we bring you Chef Rika Yukimasa's TOKYO CUISINE, this time fusing Thai ingredients to Japanese menus.

Green Papaya and Shrimp Salad

[Ingredients] *Serves 5

200g shrimp
1/2 green papaya
1 cucumber
2 tbsp mayonnaise
1 tbsp sugar
1/2 cup mint
1/2 cup Thai basil leaves
2 tbsp nam prik num
1/2 lime
[Method]
1. Peel the shrimp and rub with salt. Wash off the salt and boil them for about 10 seconds, then drain.

2. Shred the papaya. The local way of cutting a green papaya is to make some length-wise slits and then slice them into thin strips using a peeler. Partly peel the cucumber and slice it.

3. For the dressing: Mix the mayonnaise, lime juice, sugar and nam prik num, and add the minced mint and Thai basil leaves.

4. Toss the shrimp and vegetables with the dressing. Serve on a plate.

Chirashi-sushi with Coriander

[Ingredients] *Serves 5

540ml short-grain rice
580ml water
4 1/2 tbsp rice vinegar
3 tsp salt
3 tbsp sugar
2 pieces of lemon grass
4 lime
1 bunch coriander leaves
200g chicken
4 eggs
4 pinches salt
4 sections of pomelo

For marinate sauce
Nam pla
Garlic
Coriander roots
Sugar

Nori seaweed, Soy sauce, Wasabi to serve
[Method]
1. Put rice and water in a pan and bring it to a boil. When it comes to a boil, reduce the heat to medium and cook for 15 minutes. Turn off the heat and leave the rice covered for 30 minutes to settle.

2. Mix the marinade ingredients. Add some sugar, crushed garlic cloves with the skin on and crushed coriander root to the nam pla. Lightly knead the chicken in the marinade and let it sit for about 5 minutes. Heat a frying pan, pour in some oil, spread it around, and cook the chicken skin-side down with a lid for 7 to 8 minutes, then turn it over and cook the other side. When the chicken is done, cut it into 5 mm pieces.

3. Make the kinshi tamago. Beat 1 egg in a bowl with 1 pinch of salt. Heat a frying pan and spread the egg evenly in a frying pan. When the surface of the egg becomes dry and the edges begin to curl up, remove the egg crepe. Repeat the same step 3 times. Cut 4 sheets of egg crepe into very thin strips.

4. Mince the coriander and break the pomelo into small pieces.

5. To make the sushi vinegar, combine the rice vinegar, salt, sugar and lime juice. Add some lemongrass for flagrance and leave it for a while. Take out the lemongrass from the vinegar and sprinkle over the cooked rice and fold the mixture into the rice with a cutting motion.

6. Sprinkle the lime juice over the rice, then mix in half of the chopped ingredients.

7. Place them on a serving plate and sprinkle with the kinshi-tamago and the remaining ingredients on top. Serve with nori seaweed, wasabi and soy sauce.

Herb Tempura

[Ingredients] *Serves 5

Saw tooth coriander leaves
Thai celeries
Gourd
Green chili peppers
String beans
Winged beans
Baby corns
Shrimps

Batter
2 cups tempura flour
1 1/2 cold sparkling water

Tempura dipping sauce, to serve
Lime and salt, to serve
[Method]
1. Cut all the ingredients into bite-sized pieces. Remove the bitter insides of the gourd. Break the chili pepper in half and remove the seeds. Tear the leafy herbs by hand into easy-to-eat pieces.

2. For the batter, mix the tempura flour and cold sparkling water. Dip the ingredients one by one in the batter.

3. Deep-fry them in the oil heated to 170 °C. When they are nicely browned, they are ready.

4. Serve the tempura on a plate with the lime on the side. Dip in lime and salt or soy sauce-based tempura sauce as desired.