Authentic Japanese Cooking: Namban Marinated Tuna

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 Saito, what are we making today?

"Maguro tuna namban zuke!"

- Wow...
- Very popular in Japan.

So this "nambanzuke" is made of fish that is deep fried and its sweet and sour sauce gives it very refreshing flavor and it's perfect for hot humid weather.

Yes, today, wrap in vegetables like salad with wasabi.

Wasabi...! That sounds delicious!

So what else are we making today?

"Mizuyokan," a summer Japanese desert.

"Mizuyokan" is cold and sweet and has a fun jelly-like texture.

Yes. With "matcha" green tea syrup.

Well, that sounds so much fun!

Shall we?

Yes, let's get started!

Japan is known for its bountiful fresh and delicious ingredients.

It's just amazing.

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

Perfect.

Today, deep-fried tuna marinated in a sweet and sour sauce and "Mizu-yokan," a Japanese sweet.

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

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

Always something fun with the chef!

Authentic Japanese cooking.

Okay, here's what's cooking today.

"Nambanzuke," this is where tuna is dredged in potato starch, deep-fried and marinated in a sweet and sour sauce.

Together with vegetables, it makes for a delicious salad.

So chef, where shall we start?

First, cut the maguro tuna.

Okay.

Today, we're going to use a block of tuna.

Lay the blade at an angle
and cut into 1 cm slices.

So why are we cutting them into diagonal slices?

You get a larger surface area, so it
cooks faster and soaks up more sauce.

Sprinkle sake and soy sauce over the tuna and set aside for 5 minutes.

I see. So we are going to marinated before we deep fried.

Right.

The sake masks the fishy smell and
the soy sauce gives it a nice accent.

So what's next?

Okay. Next, cut the onion.

Cut the onion in half and then into 6 wedges.

Then fry the onions without breading and add to the marinade.

So, adding the onion actually sweetens the marinade.

Yes.

Deep-fried onions are very sweet and
will boost the flavor of the marinade.

It really makes a difference.

Now for the marinade.

Put water, rice vinegar, sugar, and soy sauce into a pot.

And...

- Red chili pepper.
- Yes. Very important.

- To add a kick.
- Yes.

Mix well and place over heat.

Now, here is our Chef's Tip - don't let it boil!

Never boil the marinade.
You'll ruin the tangy flavor.

Turn off the heat before it comes to boil.
You just need to melt the sugar.

It has to be heated to above 80 degrees
Celsius to incorporate the seasonings.

Little bubbles start to form at around 80 degrees Celsius.

Turn off the heat and pour the marinade into a bowl.

Today's dish "nambanzuke" is similar to a Mediterranean and Spanish dish called "escabeche."

"Namban" means the South Sea countries, and in the 16th century, it came to refer specifically to Spain and Portugal who traded with Japan.

Around then, this method of cooking involving deep-frying and seasoning with chili pepper and other spices was brought to Japan from Europe.

The name of the dish is inspired by their origin and it's a popular favorite in Japan.

Let's deep fry the maguro tuna.

Now, the tuna is fully marinated.

Okay, so please teach us how.

We're using very little oil.
It's called shallow frying.

- It's much lighter.
- That's right. Yes.

Coat the tuna evenly with potato starch.

The potato starch forms a film that
allows the delicious marinade to seep in.

Potato starch provides a firm coating that soaks up the marinade.

You can also use flour or corn starch if you like.

Heat the oil to 170 degrees Celsius.

Test the temperature with a slice of tuna.

If tiny bubbles start to form, you're ready to start frying.

Oh, you can just coated and dropped in. That's easy.

But don't overcrowd the pot,
otherwise the temperature will drop.

Leave ample space between the slices.

Make sure to scoop up the crumbs before they burn.

You don't want to transfer the burnt smell to the tuna.

- It's turning white.
- Yes.

This means a crust is forming.
So, you can flip them over.

Oh that looks so good! Wow...

Looks great!

Once you flip them over, they should be done in about a minute.

- Oh nice color.
- Very nice.

Take them out and drain.

Use paper towels to absorb the any excess oil.

Fry the onions without dredging them in potato starch.

You only need to fry them for about a minute until they're translucent.

- Oh and that's it? That's so fast.
- That's it.

Okay, so once it looks a bit translucent, it's okay.

If you overcook them,
you'll lose the crunchiness.

Drain thoroughly on paper towels.

- And... add them to the marinade.
- Okay.

Add the fried tuna and onions to the marinade while it's still hot.

The marinade will then repel the oil and keep the tuna from tasting oily.

Marinate at room temperature for about 2 hours and then set aside in the fridge for 2 more hours.

After 4 hours, it's fully marinated and will look like this.

Now, let's prepare the side dishes.

Today, we have refreshing garnish.

We're going to turn the "nambanzuke," into a salad with lettuce and bell peppers.

Tear the lettuce into easy-to-eat pieces.

Remove the seeds from the bell peppers and cut them into thin strips of equal length.

- And... we have this.
- Wasabi!

Add some fresh grated wasabi.

Oh freshly grated wasabi is so good.

We're going to grate the wasabi with
this dedicated sharkskin grater.

Remove the small knobs with the back of your knife before grating.

Grate in a circular motion.

Grating releases the aroma and mild flavor.

It should be grated in a slow, light, and circular motion.

This produces a fine and creamy texture.

Sharkskin is like fine sandpaper, which makes it perfect for grating wasabi.

In Japan, traditionally you can find a these special graters that are made especially for grating wasabi.

Keep on grating to release the aroma.

Oh I can smell it.

There's nothing like the aroma
of fresh wasabi.

It's mildly hot but very creamy. So good!

I know I really help that you are gonna get a chance to have freshly grated wasabi.

It really blows your mind.

It's so different from the powder foam or the paste foam.

See? It's so creamy.

Beautiful.

So outside of Japan, it might be difficult to find special graters just for wasabi.

The grater needs to be really fine to do justice to the wasabi.

So I think I try to use the steel one.

Actually quite sharp.

Circle. Make the circle.

A circular motion.

It's very important.

The circular motion allows you to
grate the wasabi over and over again.

So, it becomes creamy and aromatic.

Ah... oh yeah its getting very creamy.

I feel that. Oh! Okay...

If you come across fresh wasabi in stores, it's definitely worth trying.

Okay, arrange to serve.

- It looks so colorful already.
- Yes.

Plate the "nambanzuke" and vegetables separately.

Tuna and onion.

Pour the marinade over the "nambanzuke."

Keep in mind the balance of colors when plating the lettuce and bell peppers.

Here's how you should eat
this special version.

Wrap the tuna, onions, and bell peppers in lettuce.

- And finally, grated wasabi.
- Interesting. Grated wasabi.

You can serve yourself at the table.

- Today's special version.
- Oh I can't wait to try it.

- It's done.
- Yay!

"Mizu-yokan" is a sweet jelly served chilled in summer months.

Today, we'll be making it with white kidney bean paste, known as "shiro-an."

Powdered kanten is made from
a seaweed called "tengusa."

It is used to set liquids.

It sets more firmly than gelatin.

It has a chewy and crisp texture.

"Kanten" jelly won't melt unless
heated to over 70 degrees Celsius.

So, it's portable and is
often used in Japanese sweets.

"Kanten" jelly is delicious when chilled.

That makes it an ideal summer treat.

Okay, mix the "kanten" in the water.

Pour water into a pot and stir in the "kanten" powder.

Then place over heat.

Everything has to be done
in the right order.

The "kanten" needs to be dissolved before
adding the sugar.

Make sure to bring it to the boil,
otherwise it won't set properly.

Keep boiling for about 30 seconds until the liquid is clear.

This means the "kanten"
is properly dissolved.

Now, add sugar.

Once the sugar is dissolved and the liquid is no longer cloudy, remove from heat.

- Then, white "an".
- Okay.

It's best not to heat this.
If you do, it'll turn bitter.

Just a little bit of salt.

The salt provides an important accent.

Then, mix well.

White "an" paste is made by stewing white beans with the sugar until the moisture cooks off, then grinding the cooked beans into a paste.

Red "an" paste is using azuki beans.

You can also use "edamame" to make "zunda."

Many Japanese sweets use plenty of "an" paste.

If you get the chance, I hope you'll try "an" paste!

Add the "shiro-an" to the "kanten" liquid and mix until fully blended together.

Once the "shiro-an" is dissolved, empty into a bowl.

Here is our Chef's Technique!

Keep the "mizu-yokan" from separating.

Fill a bowl with water and ice to make an ice bath for the "kanten" liquid.

Keep stirring.

Keep on stirring as the liquid thickens.

This will keep the heavy "shiro-an" from settling and separating when poured into a mold.

- So this step is very important.
- Yes.

Stir until the liquid thickens to this consistency.

Okay. Next, pour into the mold.

Wet the mold to prevent sticking.

Pour in the liquid "kanten."

Tap the bottom with a spatula to remove any air pockets.

Use a spoon to smooth the surface and remove any air bubbles.

Set aside to cool and then refrigerate to chill and set.

Next, make "matcha" green tea syrup.

Oh I love green tea.

Add water and sugar to a pot and mix over heat.

Keep stirring so that it doesn't burn.

Dissolve the sugar and bring to a gentle boil before turning off the heat.

- Now, we use this.
- Wow, "chasen", a bamboo tea whisk.

That's right. This is usually used when having tea ceremony.

Put the "matcha" into a small bowl and gradually whisk in the syrup.

The fragrance and flavor of "matcha"
is said to increase with whisking.

- Whisk until smooth.
- Such a beautiful green color.

It reminds you of a moss in Japanese gardens.

You should definitely try "matcha" green
tea if you haven't already done so.

Whisk thoroughly, adding a little bit of syrup at a time to prevent lumps from forming.

- "Matcha" syrup is done.
- Wonderful.

You can also use a small whisk to make the "matcha" syrup.

Allow two hours for the "mizu-yokan" to set.

Okay, our "mizu-yokan" is ready.

Yes! Here comes the fun part.

Now remove from the mold.

- Chef! it's perfect.
- Perfect.

- So today, we have many cutters.
- Wow!

We've assembled a variety of cookie cutters to choose from.

Chef Saito has decided on one in the shape of a balloon flower.

In Japan, balloon flowers are in bloom from June through September.

They are often used as a summer decoration in Japanese cuisine.

One of the most popular shapes is the cherry blossom.

For autumn, there's the maple leaf and chrysanthemum.

There're also some auspicious shapes like bamboo and fans.

Now, let's cut out the "mizu-yokan."

Carefully press down with both hands.

Press straight down, applying even pressure.

Press straight down and
slide to the side.

Let the "mizu-yokan" slip out
of the cookie cutter.

If you press straight down,
you'll be able to cut it out neatly.

In Japanese cuisine, it's very important
to have sharp edges and clean shapes.

And now it's your turn, Yu.

Okay, maybe a fan.

Evocative of a summer breeze.

It's very summery.

And... how about this one? What is this?

- This is bamboo.
- Bamboo!

Yeah bamboo leaf.

- Bamboo is very summery.
- Summery. Yes.

Perfect! I use these, too.

Press straight down with both hands.

Okay...

Perfect.

The bamboo shape turned out well, too.

Now, let's plate.

- Okay, arrange to serve.
- Okay!

- Today's "kiriko."
- I love it. So pretty!

- Traditional Japanese edging style.
- Right.

Spread the syrup over the plate.

We're going to use black soybeans simmered with sugar for decoration.

Oh just arrange it anywhere?

Some accent. White and black.

That looks so good, chef!

- Oh nice!
- So much fun!

Chef Saito was inspired by a Japanese garden, with white balloon flowers nestled in moss.

The black soybeans represent rocks.

Almost too beautiful to eat.

Meanwhile, Yu aimed for a summery look with Japanese folding fans and bamboo.

It's just beautiful.

And then finished!

Both dishes are ready to serve.

They are perfect for cooling down on a hot summer day.

Wow, chef. Today's dishes have a very summer feel to them.

Yes.

Very colorful.

Okay. Well, I'm going to try it.

- So first the "nambanzuke."
- "Nambanzuke."

So I have the wasabi on it with colorful veggies and I'm just going to eat with a bite.

Super refreshing! Oh my goodness.

Because the maguro tuna is marinated in vinegar, it has a really nice refreshing tartness to it.

Oh... and a crunchiness of the texture from the lettuce and green peppers, the yellow red bell peppers make it super refreshing.

I'm glad to hear.

- And to have the wasabi, that is wonderful.
- Nice accent.

And although it's deep-fried, it doesn't feel heavy at all.

- It's really light.
- So light.

- So may I try the desert?
- Okay.

Oh, it looks so pretty.

So I kind of imagined a little pond with little black turtles.

The black beans are the turtles.

- It's fun.
- This is so much fun to make.

Mm. Smells so wonderful.

Hmm.

- So refreshing.
- Refreshing.

It looks like we use a lot of sugar, but it's not too sweet because it has that wonderful balance with the "matcha" syrup.

"Kanten" is so much easier to shape
than gelatin.

because Japan, we have such hot, humid summers.

- I think this bitterness from the "matcha" really gives it a cool feeling.
- Thank you.

Both the "nambanzuke" and "mizu-yokan"
are classic Japanese dishes.

But I tried something different today.
I wrapped the "nambanzuke" in lettuce.

And served "mizu-yokan" with "matcha" syrup.

Small changes can produce
wonderful results.

You can try substituting ingredients,
or try different cooking methods.

That will give you a deeper understanding
of Japanese cuisine.

Well thank you so much for teaching us, Chef Saito.

I learned a lot today and thank you all for watching Dining with the Chef.

Thank you for joining me.

I love this dessert, it's so nice.

Okay, let's review today's recipes, starting with the Tuna "Nambanzuke."

Lay the blade at an angle to slice the tuna and soak in sake and soy sauce.

Mix the marinade ingredients, simmer, and turn off the heat.

Dust the tuna with potato starch and shallow fry.

Fry the onions without the potato starch.

Marinate and serve with salad vegetables and freshly ground wasabi, if possible.

Next, the "mizu-yokan."

Dissolve the "kanten" and sugar and stir in the "shiro-an."

Keep on stirring as it gradually thickens to make a smooth "mizu-yokan."

Let it cool.

Then cut into shapes and serve with "matcha" syrup and black soybeans simmered with sugar.

That's it.

A delicious and stylish way to beat the summer heat!