Authentic Japanese Cooking: Two Japanese-style Stir-fries

Dining with the Chef!

Hi everyone.

Welcome to Dining with the Chef.

I'm your host, Yu Hayami and here is our wonderful chef Saito!

Hello Yu, hello everyone.

So chef, what are you going to teach us today?

Today two Japanese stir-fries.

Wow, two different stir-fries?

Yes, different techniques for different seasonings.

Oh, that's wonderful.

Iconic Japanese seasonings simple salt or miso and soy sauce.

Wow sounds delicious.

So, I have a feeling we are going to learn the basics of stir frying today.

Yes, of course, yes.

All right.

We'll then, shall we?

Yes, let's get started.

Japan is known for its bountiful fresh and delicious ingredients...

as well as unique seasonings and flavors.

All coming together with creative cooking techniques to produce a well-designed and colorful menu.

Japanese cuisine, guided by traditional culture that you will be able to prepare at home.

Let's join Yu Hayami and become Chef Saito's chef apprentices.

Here's our Master Chef, Mr. Tatsuo Saito!

Never a dull moment with him.

Today we're serving up two classic Japanese-style stir-fries.

Authentic Japanese cooking.

OK. Here's what's cooking today.

Stir-fried pork belly and green beans, seasoned with salt.

Sounds simple, but myoga - the young flower buds of Japanese ginger - give it a refreshing zing that offsets the richness of the pork.

So, chef, can you tell us a little bit about today's ingredients that we are going to use?

Yes, first stir-fry with salt and pork and green beans, myoga ginger.

Wow, everything I love.

I know.

And what part of the pork are we going to use today?

Pork belly.

Ah, OK, the pork belly.

Lots of fat comes out.

I see.

Pork belly is very fatty.

But it has a sweet flavor that goes well with vegetables, especially aromatics.

Cut the pork into 3-centimetre lengths.

OK, next green beans.

String the beans, if needed.

Cut them into 3-centimetre lengths, like the pork.

Parboil in lightly salted water...

for about one minute.

Empty into a colander and drain thoroughly.

OK, next cut the myoga ginger.

OK.

Cut into quarters.

OK, so you cut them into pretty big pieces.

Yes, this helps to absorb the rich flavor
of the pork and gives it a nice crunch.

Myoga is made up of layers.

Yes.

So, it has to be cut into large pieces,
otherwise it will soak up too much fat.

And myoga is very refreshing even in stir-fry nice flavor accent.

Interesting. I've always used myoga ginger as an herb or on toppings of like tofu.

Right.

But, yeah, I can't imagine that it's been stir-fried.

Myoga is a Japanese herb, that has a ginger-like zing, and a refreshing aroma.

And it has a crunchy texture as well.

It's a popular topping for tofu.

And remains crunchy, even when cooked, so it's great in stir-fry.

Ready to stir-fry.

The important thing to have all the ingredients ready, right?

Right.

OK. I'll watch you first.

First, vegetable oil.

The oil renders the fat from the pork.

Ah.

Place on heat.

Do we wait until the pan is hot?

Hot. Yeah, this is also important.

The oil repels the pork fat and
induces the release of excess fat.

Oh.

Cold oil causes the fat to contract,
making it harder to render.

Heat the oil to high, before adding the pork.

Here is our Chef's Tip!

Make sure to render the fat.

Stir well and keep it sizzling.

If it's not sizzling, the heat is too low,
and it'll make it smell of fat.

Ah.

Sound is very important.

Sound is important in cooking.

Sound is very important. OK.

Stir as quickly as possible
to render the fat.

Oh, it's starting to smell really good.

Very good?

Stop stirring once the fat
starts to melt.

Once the meat turns white and the fat starts to melt, stop stirring and allow the meat to brown.

Now that the excess moisture has
evaporated, we need to brown the meat.

Ah.

The idea is to brown, not burn the meat.

It's starting to brown.

Yes, you have that caramelized part.

If it splatters, the heat is too high.

OK.

So, lower it a bit.

Fry for three to four minutes, until brown and crispy.

Look at all this fat.

Yes.

It adds flavor to the vegetables.

Ah.

Now that it's brown,
you can resume stirring.

OK.

Let's render the fat.

Once the fat is rendered, add the myoga to the browned meat.

Stirring helps the oil seep
into the myoga.

Ah.

You can use a spatula instead of chopsticks to stir-fry more efficiently.

The myoga has started to wilt. Once it's
half-cooked, add the green beans.

That's gonna be nice, nice color.

Nice color.

Yes.

The oil is evenly coated, so it glistens.

Yes.

The stir-fry is now ready for seasoning.

- Plenty of salt for seasonings.
- OK.

Because it contains so much oil, you need
extra salt to bring out the flavor.

Add pepper to taste.

And finally last.

Chili oil. This is accent.

The chili oil gives it a nice kick.

That looks so good.

And then finished.

Wow, that was so quick.

Very quick.

Very easy.

The seasonings only salt and pepper and chili oil.

That's true. Very basic seasonings.

Keep the balance of colors in mind when plating, so that it looks beautiful from every angle.

OK and finished.

Now it's time for Yu to put what she's learned, into practice.

OK chef, it's my turn now.

I'm going to stir fry.

OK. So, first off we add some oil.

Make sure the pork is not stuck together.

OK, so that there are not clamp together.

That's okay. Keep on stirring.
The slices will separate in time.

Ah, OK.

A stir-fry needs to be stirred.

I see. So, just mix it, mix it.

Yes.

Got it.

Mix it, mix it.

Just mix it, mix it.

Oh, should I just leave it now?

No?

Yes, stop stirring.

OK.

Once the fat starts to melt, stop stirring and brown the meat.

Lower the heat.

OK, how's that?

OK.

Yes.

Leave it for a minute and a half.

Now it probably needs some checking.

Oh.

Oh. Right?

OK.

That's the result of not stirring.

I see.

Yes, it's nicely browned.

How's that?

That's a lot of fat.

Mmm, maybe I think the myoga ginger.

It's time. So, add the myoga ginger and then, we change it to tada - the spatula.

And make sure. Outside inside.

Outside inside.

Green beans?

Green beans.

Now, it's time for green beans. Tada.

Add the green beans and give it a quick stir.

I think it's done.

Now, we just add the salt, yes?

Yes.

OK. You said add the little more than usual.

Aha.

And pepper.

OK, chili oil.

Here we go.

OK, I think it's good.

OK.

Yey.

Now plate it.

Oh, smell is also nice.

Smells very nice.

Look at that crispy pork, yum.

Form an even mound in the center so that
it looks good from every angle.

Oh.

Turn the plate around!

You are right!

All right. My crispy pork stir-fry is done!

Eggplant, stir-fried in sesame oil and seasoned with two basic seasonings - miso and soy sauce.

They both burn easily. So, stir-fry with care.

OK, next. Stir-fry with classic Japanese seasonings.

Miso and Soy sauce.

Yes. And we are going to be using Japanese eggplants and shishito peppers.

-I love shishito peppers.
-I know.

-So, eggplant stir fry with miso very popular in Japanese food and great combination.
-That's right.

-And, of course, with the shishito peppers adds a little bit of bitterness.
-Bitterness.

That makes it, ah, so delicious.

-OK, cut the main ingredient. The eggplant.
-OK.

Cut off both ends of the eggplant.

Here is our Chef's Technique!

Peel the skin in stripes.

Use a peeler to remove the skin in a striped pattern.

When you want the flavors to seep in, it's
best to use a peeler rather than a knife.

That's because it roughens the surface.

I see.

But leave some strips
to make it look interesting.

Looks interesting.

Cut into irregular shapes of uniform size, slightly larger than bite size.

This increases the surface area, allowing the flavors to seep in.

That looks so good.

Soak in water to prevent discoloration and drain on paper towels.

Cut off the stems of the shishito peppers.

Then, thread onto bamboo skewers.

Oh, why are we poking holes?

The air inside the peppers expands
when heated, causing them to burst.

The holes keep them from bursting.

I see, oh.

That's what this is about.

What's next?

Add this.

Sesame seeds.

-Yes, sesame seeds. Miso and sesame seeds are good together. Nice combination.
-Huh, OK.

Toast the sesame seeds in a dry frying pan to draw out the aroma.

Here's another tip, to enhance the aroma.

Place a paper towel onto a cutting board and put the toasted sesame seeds onto it.

Now, chop them up.

Ah, that releases more flavor and fragrance.

The chopped sesame seeds will make
the dish even more fragrant.

Yes.

OK, sesame seeds is done.

Now, we're all set to start frying.

Add a generous amount of sesame oil to the pan.

Oh, that's a lot.

Sesame oil boosts the flavor of eggplant.

Yes.

Place over medium heat and add the eggplant.

Now, coat the eggplant with oil. It's very important.

Mmm.

Stir-fry, for about three minutes, until the oil is absorbed, and the eggplant is cooked through.

Wait for the surface of the eggplant to soften and then, add the shishito peppers.

Next, shishito pepper.

Stir-fry to coat the shishito in oil.

See how vivid and lustrous they look?

Hmm, it looks very bivalent.

Once the shishito are glistening with oil, add the sugar.

Here is our Chef's Tip!

Sugar draws out moisture from the eggplant and vegetables.

This turns the stir-fry into a braise.

The sugar causes osmosis and draws
out water from the vegetables.

So we are in effect braising the
vegetables, trapping the umami inside.

Ah.

Braising the vegetables in their own water, concentrates their umami flavor.

But make sure to lower the heat as sugar burns easily.

The vegetables are softening.

Oh yeah.

Smells delicious. Nicely browned.

Yes.

That look so good.

Check the texture of the eggplant.

Once they're soft enough to be able to change shape, add the miso.

And then, miso.

At first, the miso is firm and sticky.

But keep on stirring to coat the vegetables evenly.

It's all coming together.

Yes.

Once the eggplant is tender, drizzle
soy sauce around the edges of the pan.

Oh.

You get this tantalizing aroma.

Nice.

Drizzling soy sauce around the edges of the pan causes it to simmer, adding a delicious aroma to the already fragrant dish.

Ah, I'm hungry.

This area smells really nice.

Turn off the heat and sprinkle with chopped sesame seeds.

OK, arrange to serve.

OK.

Very simple, but many techniques.

Very.

My grandmother used to make this for me.

Yeah.

And it's done.

OK, now it's my turn.

Chef, don't teach me because I should have learned already.

-OK, no. I'm gonna do it all my own. OK?

-Bye bye, bye.
-So, first, don't say bye. Please stay there.

We are gonna add the sesame oil, OK.

And we turn it on.

Now we are gonna add the eggplants.

Make sure that the eggplant is coated thoroughly with the oil.

-Am I doing, OK? Like so.
-I think OK.

Then, we don't touch it.

No, we can touch it, we can touch it.

-Please touch.
-OK, OK, OK.

Oh, now you can hear.

Because I can I feel like still very hard.

This is the crucial part.

Yes, this is very important.

Like these guys are really hard.

You just need to soften them a little.

Oh, OK, OK.

All right.

So, maybe now.

Maybe now, yeah.

-OK, so then, I add this.
-Yes.

Shishito.

-Shishito.
-OK.

Ah and then, outside inside.

You remember outside inside.

Outside inside.

OK.

Once the vegetables are coated in oil, add the seasonings.

I'm gonna add the sugar.

The sugar makes it glisten.

Ah, yes, it's getting glossier.

The eggplant is releasing water
and absorbing the sugar.

Yes, there is a lot of water.

You see?

Yes.

Then, it's time to add the miso.

Miso, haha.

How do you stop this from clamping in one area?

Don't worry. The water from the vegetables
will break it up.

So just keep on stirring.

It's OK.

Don't mind, don't mind.

Exactly. But careful not to
burn the miso.

Ah, just keep stirring.

Just go with the flow.

OK.

Um, I don't know if I was at home, I would add sake at this point which probably why it's not good.

Adding sake will dilute the flavor.

Ah, dilute the flavor.

Use only the water from the vegetables
to braise and concentrate the umami.

That's why you are the master chef.

Thank you, thank you.

Yes, I see I think I can add the soy sauce.

Yes, I think so.

Yes, all right and you said from the side, right?

Like this.

Yes, sound is very good.

Oh, no sound???

Shall I turn up the heat?

OK.

It's good.

It that good?

Because we wanted kind of burn a little, right?

Ah, good sound.

Good sound.

-OK, oh wow, that hits you.
-That's miso's aroma.

Wonderful with the miso and the soy sauce and the sesame oil, ah, perfect.

Looks delicious.

Turn off the heat and add the sesame seeds.

And then, I add the whole thing?

-Whole thing.
-OK.

Looks delicious.

That's amazing chef.

That looks really good.

And what about the flavor?

Be careful.

Delicious!

No sake.

No sake.

Just the umami from the eggplant
and the seasonings.

It's amazing.

Thank you.

Master chef.

I'm sorry, I doubted you.

Today's dishes are now ready to serve.

Two Japanese-style, stir-fries with a perfect balance of oil, vegetable umami, and seasonings.

Well, let's dig in.

I learned so much again today.

Chef, thank you.

-You know stir-fry seems like everyday kind of a meal.
-Yeah.

Technique but you really gave us good pointers to make delicious stir-fry.

Thank you.

Yes. Oh, I can't wait to try it.

-Try some pork and myoga.
-OK.

Mmm, delicious.

Oh, I made this.

You made this so delicious, of course.

Really good.

Mmm, but I love the combination of ingredients. Very nice, and you know, I learned so much about not touching the pork until it gets very crispy.

Hands off.

It's not oily, is it?

Not at all.

It's amazing because it's very refreshing in flavor it cut through the pork fat.

Myoga is a type of ginger.

So, it has a very refreshing kick.

That's why it doesn't taste at all oily,
which comes as a pleasant surprise.

Exactly.

I know that's wonderful.

I'm gonna try the other one.

I'm gonna have eggplant and shishito.

Mmm, this would be really great in bentos.

Yes.

And you can just make them and store them in the refrigerator?

It'll keep in the fridge for as long as
three to four days because no water is added.

Braising is an important technique
in Japanese cuisine.

But it relies strictly on the water
from the vegetables.

It brings out the inherent flavor of the
vegetables and keeps it from spoiling.

So, it's very much a Japanese technique.

It's really true you know when we first put in miso, I thought oh no it's all clamped together, but you said wait until the natural water of the vegetables come out, and it's really good.

It's a traditional technique.
The principle is the same.

Outside inside, outside inside.

Well, Chef Saito.

Thank you so much for teaching us today.

My stir-fries will be delicious from now on.

Your technique is perfect and thank you for joining me.

OK. Let's review today's recipes.

First, the Crispy Pork Stir-Fry.

Render the sweet fat, from the pork belly and use it to stir-fry the myoga and green beans.

Season with salt, pepper, and chili oil, and it's done.

Next, the eggplant.

Peel the eggplant in stripes, and slice.

Chop the toasted sesame seeds.

Stir-fry the eggplant in a generous amount of sesame oil and add the shishito and sugar.

Once the moisture is released from the vegetables, add the miso and soy sauce.

Sprinkle with sesame seeds at the end, serve and it is done!

These delicious Japanese stir-fry recipes are just waiting for you to make them!