Authentic Japanese Cooking: Matsukaze Chicken Loaf

Dining with the Chef!

Hi everyone and 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?

A traditional Japanese chicken dish, "Matsukazeyaki."

Oh, "Matsukazeyaki."

It's a common dish made for new years, right? In Japan.

- Right. Very popular in special days.
- Ah, right.

It's kind of like a version of meat loaf, but it's made with ground chicken.

It's very good.

- Yeah, for rich flavor, we add walnuts.
- Oh...

And red miso.

- Really!
- Miso, yes.

And, these toppings are very important.

Like this.

- Oh, poppy seed, and "aonori" is seaweed.
- Yeah.

It's a new year's food, but it's good anytime.

- Perfect with drinks.
- Yes.

And what else are we going to make today?

Another popular new year's food. Pickled lotus root.

Oh, I love lotus root. It's so yummy.

I can't wait. Chef, shall we?

OK. Let's get started.

Japan is known for its bountiful fresh and delicious ingredients.

Amazing!

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

Perfect.

Today, a Japanese-style chicken loaf: "Matsukazeyaki" and Pickled Lotus Root.

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 Chef Saito.

Authentic Japanese cooking.

Here's what's cooking today.

"Matsukazeyaki" is baked, ground chicken, seasoned with aromatic and flavorful red miso.

Walnuts are added to give it a crunchy texture.

So first, we are going to prepare the walnuts, right?

Yes, we use the roasted walnuts.

Ah OK.

Chop the walnuts into five millimeter pieces, retaining their crunchy texture.

You want to add crunch to the chicken,
so chop up roughly like this.

So, it doesn't really have to be too big.

I mean, or too small.

It doesn't have to be uniform, the same size.

- Good job.
- Yay.

Today, we use walnuts but any nuts are OK.

Peanuts, sesame seeds, pistachio is OK.

- OK. You just want that texture.
- Texture is very important. Yeah.

So what's next?

Next, season the chicken base.

Today, we're using lean ground chicken.

Here is our Chef's Tip!

Mix the seasonings and ingredients in the right order.

Add the chicken to the bowl.

So first, add salt and flour.

Salt makes it sticky.

The flour firms it up. So it's
like building a foundation.

You need a sturdy base to support
the addition of other ingredients.

Binding the meat and walnuts together
will let us make a good-looking loaf.

We want the chicken loaf to be solid, rather than fluffy.

It needs to be compressed tightly to
taste good and be satisfying.

Mix, until it becomes thick and heavy before adding the seasonings.

Sugar.

And "mirin."

Red miso.

Can you use regular miso?

Any miso is OK.

The miso enriches the flavor.

Mix thoroughly to coat the chicken fibers with miso.

Oh, it's turning into the different color.

- Red miso gives it a dark color.
- Right.

- Next, the egg.
- OK.

- Little by little.
- Little by little.

The egg acts as a binder.

Add a little at a time, so that it seeps through the chicken fibers.

You want to incorporate the chicken
and seasonings.

So add a little at a time.

Once it's all incorporated,
add the walnuts.

For the crunchiness.

Give it a quick stir to bind the chicken
and walnuts, and you're ready to bake.

Yay!

I saw you mixing mixing and mixing...

And I thought that just gonna tire me out and so... Ta-da!

Why don't we put it in a food processor?

Good idea.

- Is it OK?
- Yeah. it's OK.

Great idea, Yu! She is making things easier by using a food processor.

She adds salt and flour to the chicken.

Here we go.

Oh, easy.

- It's so easy!
- So easy.

Is it sticky enough?

What do you think, Chef?

Perfect!

Really? That is so fast!

Okay now, I'm gonna add the other ingredients.

Now, for the seasonings.

Sugar, and "mirin"...

- And then the miso.
- Miso. Red miso.

OK, so here we go. 1, 2, 3...

Then pulse for about 20 seconds, before adding the beaten egg.

Add in three increments, and pulse after each time.

OK, then I think we are done.

Empty into a bowl, add the chopped walnuts, and give it a quick stir.

Sorry, this one you just gonna have to do it by hand.

No food processor for this one.

It's done. Yay!

Let's cook it.

Here is our Chef's Technique.

A quick and easy way to shape and bake.

First, moisten a sheet of parchment paper with water.

Then spread the meat mixture evenly, to form a square shape, seven to eight millimeter thick.

A square is best for cutting into pieces.

That sounds hard, Chef.

OK, so I have to even this out so that it becomes a square.

Like this. How about you?

Almost.

I'm almost there, I think.

OK.

Looks good.

Next, wet a table knife with water and score the square diagonally, in a crisscross pattern.

This keeps it from sticking to the pan.
It cooks faster, too.

OK. Diagonally?

Diagonally.

OK?

- Yes.
- OK.

Let's cook it.

Coat a frying pan, evenly with oil.

Wrap one end of the parchment paper, around a chopstick, to flip the square into the pan.

Then, remove the paper.

Use a table knife, to carefully peel it off.

Cover and steam bake, over low heat.

Now, it's your turn, Yu.

We have to turn it upside down right?

Here we go!

- Slowly. It's ok. Not too fast.
- Oh, OK. I see.

This is hard. Ah!

Oops! Ahh, that didn't go so well.

But Yu won't give up so easily.

What do I do...

I have really good idea.

OK. I'm gonna redo it.

So Yu is going to start all over again.

And I think we should go like this and flip it over.

What do you think?

- Shall we try that?
- Yeah.

OK. So, we are gonna go like this...

And then...

OK, I think it's OK.

Let's see.

- Well, it's OK.
- It's OK.

I'm going to cover it.

Ta-dah!

Yes!

Excellent recovery Yu! Great job!

Keep it covered and steam bake, over low heat, for seven to eight minutes.

Miso burns easily, so keep an eye on it.

I'm going to check.

Oh!

Smells so nice.

How do you know it's done though?

The edges are firm, so it's ready to flip.

Here we go.

Wow. That's like a giant hamburger patty.

Cover and steam bake, over low heat, for five more minutes.

It's steaming, see? The meat releases
vapor, and steams as it bakes.

- OK Chef, I'm gonna check mine.
- How is yours?

Oh it smells so good!

Oh, I'm so scared to do this!

- It looks OK.
- Looks OK!

Cover and continue to steambake.

Yu seems relieved that the tricky part is over.

So let's talk about the naming of this dish. It's called "Matsukaze" right?

"Matsu" is pine, you know the pine tree, and "kaze" means wind.

Yeah.

There's a "waka" poem about a pine tree
in the wind on the beach.

That's where the name comes from.

Chef, don't you think you should check the pan?

That looks so good, Chef.

- Oh, looks so yummy.
- And it's done.

OK, I think mine is ready as well.

- Oh, it is so good.
- Yes.

Oh, it smells good though.

Remove and set aside on a tray to cool.

It tastes better when cooled because
the flavor is concentrated.

- Let's cut it, OK?
- OK.

Let it cool before cutting.

Here is our Chef's Technique.

A nifty way to cut it!

Trim the edges to form sharp corners.
This is important.

From the top, it looks like this.

You want the corners to be sharp.

Cut equally into three bars.

Make a diagonal cut to trim one end,
and then cut into trapezoids.

Cut diagonally into angled shapes.

Like this.

Oh, looks like a mountain.

It's a mountain. Right.

These are Matsuba Skewers, which are often used to elegantly serve Japanese cuisine.

They're shaped like pine needles, with a flexible forked tip.

Skewer each piece like this.

Interesting.

It's shaped like a fan,
which is an auspicious symbol.

It looks just like an open fan.

That's why Chef Saito cut the "Matsukazeyaki" into this shape.

An open fan spreads out, bringing in
good luck and fortune.

I didn't realize there are so much meaning involved.

Yes, so you can reflect your wishes for
the future in your food presentation.

The "Matsukazeyaki," pushed into skewers, look like folding fans.

Each small fan, expresses a wish, for a long life and a happy future.

OK Chef, now it's my turn.

Trim the edges.

Cut into fan shapes.

OK, kind of like that.

- Now, make the bottom wider.
- Ah, I see, I see.

Like this.

That's nice.

Now, pierce them with the "matsuba" skewers.

And look at this. I love this double toothpick.

It's already together.

And we skewer, oh.

It's good.

Oh, look at that! Ta-da.

It's very nice.

Like a fan.

What a nice collection of fans.

- But one more step.
- Oh, one last step?

- Yeah.
- OK.

Finally, coat the surface with poppy seeds and "aonori" seaweed.

Press the poppy seeds onto into the surface of the little fans.

You only cover one surface, which also has a symbolic meaning.

Coating only one side is said to
symbolize having no hidden agenda.

So, be honest and walk the straight
and narrow in the coming year.

So, I just press it on.

You don't need to press too hard.

Having an uneven coating, gives it an interesting look.

An uneven surface is more interesting.

I see.

Many foreign cultures aim for
symmetry and perfection.

But in Japan, we find beauty
in imperfection.

Not being perfect also means there's
room for growth.

Chef, that's a beautiful story.

Thank you for sharing that with us.

OK. Arrange to serve.

Oh, look at that! That's so fancy.

Wow.

Add some pine needles for decoration.

Pine trees are evergreens.
They symbolize good luck.

So, it expresses the hope that the New Year will bring good luck and happiness.

It's a very festive and auspicious dish.

I think it's nice.

Very nice and simple because the plate itself is cute.

OK.

Yes, and your arrangement is cute, too, Yu.

- So, we are finished.
- Yes.

Finished.

Our second dish, is also a classic New Year dish.

Crunchy lotus root, marinated in sweet vinegar.

Oh, I love pickled lotus root.

It's so yummy and it's a perfect dish to kind of cleans your palate.

Yes. Very refreshing.

So this is the very popular dish which is served during the new year.

It's also considered very auspicious, right?

Right.

Lotus root is very lucky. Because it has many holes.

So, it's like play on words! You can see well into the future and to have good fortune.

Right.

Let's prep the lotus root.

Cut lengthwise into quarters.

On the rounded side, make two to three, one centimeter deep cuts, five millimeter apart, to sever the fibers.

Cut into 1.5 centimeter thick slices.

The slits make it easier for the lotus root to absorb the sweet vinegar.

Soak in water, to remove surface starch.

Boil a pot of water, add a dash of vinegar, and parboil the lotus root for a minute or two.

The vinegar prevents discoloration, so the lotus root stays white.

Drain and set aside to cool.

- OK. Now blend the ingredients.
- OK.

Combine the water, rice vinegar, and sugar in a pot.

Cut the dried red chili into thin slices, add to the pot, and place over medium heat.

Do we let it boil?

No.

You want to keep the vinegar fragrant,
so heat it gently.

Until the sugar dissolves. OK.

Once the sugar has melted, reduce the heat to low and add the lotus root.

Simmer for a minute or two.

And cool.

Cool and store in a glass jar. It'll keep
in the fridge for four-five days.

Now for the plating.

Press along the slits, and the lotus root will open like a fan.

- Oh, look at that. It spread that into like a fan.
- Yeah.

- "Ougi." Lucky style.
- I see.

That's why you need to do those slits. Oh, that's so neat, Chef.

A few slits make a big difference.

That's really pretty.

Drizzle with the marinade and garnish with dried red chili.

- Adds a little bit a color its very nice.
- Yeah.

- Red and white.
- That's very lucky too, yes.

- That's so pretty, Chef.
- Thank you.

And it's finished.

Both dishes look amazing.

Why not serve this festive food with sake.

So, Chef, we have some wonderful traditional Japanese dishes today full of auspicious, symbolic meaning.

It gives the meal a very special feel to it.

Both dishes are delicious and can
be enjoyed all year round.

They make for great appetizers,
so how about some sake?

Nice.

A heartwarming combination that makes us
look forward to the coming year.

So, shall we toast?

Okay.

Yes! Cheers.

- "Kanpai."
- "Kanpai."

Oh... this warmed up sake is wonderful.

It's very warming.

- OK, so it's now time to try that "Matsukazeyaki."
- "Matsukazeyaki."

I love how auspicious it looks as you told us, Chef.

It looks like a fan spreading out.

Full of luck and good fortune.

So, it's kind of like party food.

OK, so then "itadakimasu."

I'm gonna try it.

That was so flavorful.

- Just a small bite bursts in different flavors.
- Yeah.

Myriad flavors in one bite.

And then with the sake.

Oh, that goes so well.

Great match.

"Aonori" one, too.

Yes, I'm going to try the "aonori."

This gives it the "Matsukaze" so maybe the ocean where the wind is blowing from.

Oh, it's very interesting. Yeah.

It gives a subtle difference of a flavor.

So, you can use different toppings as well.

They symbolize a pine tree, and the wind.
"Matsukaze" actually means "pine wind."

Two colors evocative of different
images. This is very important.

Yes. So artistic.

- So, may I try the pickle lotus root?
- Yeah.

And even the lotus root has a very special meaning.

- Oh, it's quite tangy and has a kick to it because you added the red chili peppers.
- Yeah.

- And this is really nice, this...
- Spicy?

It's a little spicy, but I love it.

And because it has a very powerful taste, you only need a little bit of it.

- It goes well with sake.
- Right.

Both dishes are more like appetizers.

So little snacks.

Yes. We want to make the New Year
deities feel welcomed.

So we offer them sake.

Traditional New Year dishes
symbolize good luck.

So, the colors and shapes have meaning.

Well, thank you so much, Chef.

- Thank you.
- Thank you so much.

So, we should do another "Kanpai."

- "Kanpai."
- "Kanpai."

Let's review today's recipes.

First, the "Matsukazeyaki."

Combine the ground chicken with the other ingredients, in the designated order.

Start with salt and flour, and mix until it becomes thick and heavy.

Then incorporate the seasonings - sugar, "mirin" and red miso.

Finally, add the chopped walnuts and give it a quick stir.

Shape into a square, before baking.

Steam and bake over low heat.

Brown both sides. But be careful. Miso burns easily.

Cool and cut into angled shapes.

The sharper the corners, the better they look.

Pierce with pine needle shaped skewers, so it looks like an auspicious fan.

Finally, coat one side with poppy seeds or "aonori" seaweed.

Next, the pickled lotus root.

Cut the lotus root, lengthwise, into quarters.

Make incisions, along the length of the round side, before cutting into 1.5 centimeter thick slices.

Add vinegar, to parboil the lotus root and drain.

The vinegar prevents discoloration.

Add water, rice vinegar, sugar, and dried red chili peppers to a pot, place over heat, and simmer the lotus root.

It has softened and can be spread out into a fan shape because of the cuts made during the prep.

Elegantly serve it and thats it, you're done.

Why not welcome the New Year with these traditional auspicious dishes!