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 we make "otsukuri."

Wow, "otsukuri" means a sashimi assortment right?

Yes.

I'm sure there is more than just simply slicing up fresh seafood right?

Right.

For good sashimi, you must slice right.

Hmm.

So sharp cut edges of sashimi is very important.

I can teach how to slice at home.

I'm sure you have many techniques.

Yes. Lots of fun to learn.

Okay then! Chef, shall we?

Yes. 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, an assortment of sashimi called "otsukuri," and sashimi salad.

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

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

Always an adventure with the Chef.

Authentic Japanese Cooking.

Here's what's cooking today.

This time in our series on "kaiseki" cuisine,

we'll be featuring the 3rd course, that follows the appetizer and clear soup.

"Otsukuri" refers to an assortment of sashimi and is the showpiece of a chef's skill.

The key to presenting sashimi, that looks and tastes delicious, is to use fresh fish, cut to perfection.

The garnishes used to add color and texture, and the spicy condiments,

are also a reflection of the chef's technique and sensibilities.

I'm going to prepare sashimi
with tuna and sea bream.

Red and white is happy special color combo in Japan.

That's right. It means very like lucky or auspicious.

Right.

Tuna is soft, and sea bream is firm.

Ah I see.

- They have different textures.
- Yes. That's true.

You need to make the most
of these qualities.

And that kind of attention to detail is what makes Japanese meals wonderful especially "kaiseki" meals.

Right.

Okay.

- First, choose and get fresh fish.
- Right.

Fresh fish glistens and
has a bright and clear color.

If using frozen sashimi-grade fish, make sure to thaw properly to avoid losing the moisture.

Pat dry gently with a paper towel.

Chef Saito is going to show us how to properly slice the fish.

The cutting method depends on
the texture of the fish.

Tuna is cut straight down, using the "hira-zukuri" cut; whereas sea bream is cut using the "usu-zukuri" cut.

Both cuts need to be sharp and clean.

That's why there are Japanese knives designed specifically for sashimi.

- Oh that's a professional knife.
- Professional knife.

- This is a Japanese sashimi knife.
- Yes.

It has a single bevel edge.

It's very sharp and allows for
a clean cut as smooth as a mirror.

Traditional Japanese knives are single-beveled.

They're very sharp and used by professional chefs, but are a little difficult to handle.

Most Japanese households use the same, double-beveled knives commonly used outside Japan.

The difference between a single and double bevel, is reflected in the cross section.

If you cut sashimi with a double-beveled knife, both sides of the blade touch the fish,

so the cross section is slightly crushed.

Whereas, with a single-beveled knife, the right side of the blade is flat,

so only the left side of the blade, touches the fish, allowing for a sharp clean cut.

Having said that, if handled properly, you can cut sashimi like a pro even with a double-beveled knife.

Chef Saito is going to show us how.

Stand with your feet
shoulder-width apart.

Take a half step back, with your right foot.

- Because you're pulling back.
- Ah Okay.

Lightly grip the handle, near the blade.

Place you index finger on the spine of the knife.

This allows you to draw
the knife straight back.

Assuming the right posture is key.
This movement is called "hiku."

It means to "pull" as you slice.

So to pull away not to cut.

Yeah.

Okay.

Tuna is tender and needs to be
held gently with your left hand.

You don't want to warm it up.

Don't press down.
Just use the weight of the blade.

This gives you a clean,
right-angled cut.

Place the base of the blade, against the tuna and pull your arm back to cut through.

Pull the blade towards you, as if to draw a large arc, and gently press the tip, with your index finger.

Keep your wrist straight, and use your elbow to draw the entire blade back in one single motion.

This will give you a clean, smooth cut.

I have a question, Chef. Even if we are using ordinally knives we pull away?

Yes, same.

But we don't have enough length.

Just draw back again.

I see. Just don't go both ways.

No sawing!

- I see. So, always in one direction.
- Yes, you're right.

Don't do seesaw.

You'll end up with a jagged surface.

It soaks up the soy sauce, so you
won't be able to taste the fish.

A clean cut repels the soy sauce.

So, after the soy sauce, the taste
of the tuna bursts in your mouth.

- That's sashimi.
- Good balance.

Okay, Chef. I'm gonna try.

Please.

Assuming the correct stance is key, even when using a standard double-beveled knife.

Take a step back, with the foot on your dominant hand side.

If right handed, your right foot. Place your index finger on the spine of the knife.

Place your other hand, on the tuna.

Then I pull away like so.

Use your arm to pull the entire length of the blade towards you, as if drawing an arc.

- Wow, that was so easy.
- So easy.

Assuming the correct stance
makes this easy.

Okay, it's important to stand like this.

Very important stance.

Wow.

This gives you a clean, sharp cut.

Now for the sea bream.

Take the same stance.

Sea bream has a firmer texture.

You can see the direction
of the grain.

Cutting with the grain
will give you a firmer texture.

The "sogi-giri" cut, where you tilt
the blade, gives you more surface area.

So it's more chewy.

Hold the knife the same way.

Lay the blade, at an angle, and cut along the grain, using your elbow to draw the knife towards you.

Finally, tilt the blade, upright, to separate the slice.

Let's take another look.

Lay the blade at an angle, and cut along the grain, drawing the entire length of the blade, towards you.

Tilt the blade upright, to separate the slice.

Curl the slice, to give it a rounded look.

Okay, I'm gonna give it a try.

You check the fiber.

Oh, I have to check the fiber. It's going this way.

And we cut according to where the fiber is.

And then...

Hold it between your fingers.

Pull it up to separate.

- Good.
- Okay.

It may be tricky, but once you
understand the rules, it's fun.

It's true.

Master the basics and you'll be able
to prepare delicious sashimi at home.

That's amazing, Chef.

The surface of both the tuna and sea bream slices are clean and smooth.

So next, garnishes.

The vegetables used as a garnish
also help to keep the sashimi fresh.

I see.

Today, Chef Saito is using "daikon" radish, carrots, lemon, and two Japanese herbs,

"shiso" leaves have a refreshing flavor while "bentade", or red water pepper has quite a kick.

Then of course, wasabi.

Cut the "daikon" into fine shreds to form fluffy mounds.

Besides having antibacterial properties, "daikon" has a refreshing taste, that makes it a great palate cleanser.

Now, a special technique used by our chef!

Here's how to make beautifully shredded "daikon," like a pro.

Cut the "daikon" into seven to eight centimeter lengths and peel.

You want to cut off a thin, continuous
sheet. It's called "katsura-muki."

Use the sashimi knife, to peel a one millimeter thick, continuous sheet.

Practicing "katsura-muki" is key
to mastering the use of the knife.

See how thin the sheet is?

It's translucent.

That's amazing you can go on forever.

- This should do it.
- Wow! That's beautiful, Chef.

Thank you.

Cut the sheet into five centimeter lengths, and then cut across the grain, into one millimeter shreds.

Cutting across the grain
will make the shreds fluffy.

Soak in water.

The "daikon" absorbs the water
and plumps up.

So, you can make fluffy mounds.

After 30 seconds, drain on paper towels.

Beautiful.

If "katsura-muki" is too much of a challenge, use a vegetable mandolin, with a fine, shred blade.

Looks nice.

- Does it?
- Yeah.

This is so easy compared to what you were doing.

But, although I would like to learn how to use the technique that you used, Chef.

Drain, and now, Yu's shredded "daikon," is ready to use.

Now for the carrot.

Cut into strips to form cute, curly ribbons.

Peel the carrot and use the "katsura-muki" technique to cut off a two millimeter thick sheet.

It's already curling up.

Cut diagonally into strips.

Cut into four to five millimeter wide strips.

"Kaiseki" cuisine is served
on festive occasions.

We want to make it look special.
So, we use decorative touches like this.

Soak the carrot strips in water.

Use a chopstick to curl them up.

Twist them like this.

Wrap the curly part, around a thick chopstick.

Place the chopstick and all, in water, for five seconds.

- See?
- Oh, that's so pretty.

The curls represent waves.

Ah like the wave?

- Like the wave.
- Oh, I see.

Now we have cute wavy carrots.

One more thing, special soy sauce.

Mix the soy sauce, sake, "mirin," and "katsuobushi" in a sauce pan and bring to a boil.

Drain and set aside to cool.

And now you have a special sashimi soy sauce.

Grate the wasabi, to use as a condiment.

Cut lemon, into thin slices, remove the seeds and cut into quarters.

So Chef, our garnishs are done.

Done.

Let's arrange to serve.

Okay.

So Chef, I see you have prepared so many different types of dishes today.

How do we chose a dish?

Now, the season is early summer.

Early summer.

Cool color.

Oh, interesting.

Aim for an airy look.

The dishes used in "kaiseki," need to reflect the season.

Chef Saito has selected a dish with a cool summer pattern of blue and white.

Food trays called "oshiki" are used in "kaiseki."

It's important to aim for a total summer look, coordinating the "oshiki," dish, chopsticks, and chopstick rest.

So taking into consideration of what you have just told me, I will choose a round plate with the sort of the ocean motif.

Yu has chosen an elegant round plate, with a light wavy pattern.

It goes well with the round shimmering "oshiki."

The blue chopstick rest provides a nice accent.

It has a cool and summery look.

- Okay. Arrange to serve.
- Okay.

- Some advice.
- Yes, please.

- So make it look nice and standing up.
- Yes.

All right.

Use the "daikon" as a cushion to make a three-dimensional arrangement.

Okay.

Placing the tuna on top of the "shiso" leaves, makes a nice contrast of colors.

Sandwich the lemon between the sashimi.

Make it look cool.

Oh, this is so much fun, Chef. I love it!

The red, "benitade" adds another touch of color.

Looks good!

I think I'm finished, Chef!

Okay.

Oh Chef, that's beautiful.

And it's finished!

Now for a quick and easy dish, that transforms sashimi into a salad.

- So Chef, we are using the basic ingredients for this dish as well.
- Yes.

A different cut will change
the look and texture.

So, if you find sashimi a challenge,
try a salad.

- Cut into bite-size pieces.
- Okay.

Be careful not to crush the tender tuna when cutting into bite-size pieces.

They don't need to be of uniform shape.

Cut the sea bream into bite-size pieces as well.

Make a marinade.

Mix the grated ginger and soy sauce and marinate the fish.

Set aside for 10 minutes, at room temperature.

- Let's cut the vegetables.
- Let's cut the veggies.

Cut the "daikon" into three millimeter thin slices and then into fine shreds.

The carrot is firmer, so cut into two millimeter slices and then into shreds.

Roll up the "shiso" leaves, and cut into shreds.

- Okay, ingredients are ready.
- Okay.

- Let's finish it.
- Yes.

Mix the vegetables in a bowl.

- And marinade.
- Yes.

Add the marinade, fish and all.

Season with salt, pepper, lemon juice and "shiso" leaves.

And finally, drizzle with olive oil or any other oil you like.

- Okay, arrange to serve.
- Yes.

That looks delicious.

Final decoration, potato chips.

What! Potato chips!?

Interesting.

Texture is nice.

Ah potato chips.

Some people are apprehensive
about eating raw fish.

Using ingredients like this
makes it more accessible.

- And finished!
- Wow.

Today's dishes are ready to serve.

A beautiful assortment of sashimi and a salad, using the same ingredients.

Let's dig in!

Oh, Chef Saito, today was such a fun class.

And learning how to prepare sashimi.

Thank you.

Wonderful.

And I love my plating.

- Yeah, your plating so nice, beautiful.
- Of course you're plating is beautiful.

But I loved how you taught us how that, you know, how we should plate it so will pop.

I mean, you would think because it's raw and you don't cook that it's very easy, but so much thought goes into it.

Right. No cook, but how to cut.

That was amazing.

First, drink. "Kampai."

- Oh, "kampai."
- "Kampai."

Such a wonderful aroma.

- It will go well with the sashimi.
- Yeah.

So do I start with the white fish or the tuna?

- Tuna first.
- Okay.

- So I know a lot of people who put the wasabi into soy sauce, but actually, we put the wasabi onto the fish, right?
- Yeah.

Today it's very fresh wasabi.

- Okay. And then we did the little bit.
- Okay.

Delicious.

Thank you. So fresh, right?

And I love how you taught us how to cut the maguro slices into thicker pieces

because it really gives you that wonderful full flavor when you take a bite into it.

Wasabi flavor, and also soy sauce.

Special soy sauce.

There's so much umami in it.

- Yes. Lot of "katsuo" bonito flakes.
- Yes.

How is the "daikon?"

- So we don't eat it with the fish, right? No?
- Different.

Refreshing.

To clean, it's sort of a palate cleanser, then we just add little bit of soy sauce?

I love this crunchy texture, then it really wipes everything.

Yes. Away.

- So you can prepare for your next bite.
- Right.

The sea bream.

So delicious.

Different texture?

Such a different texture.

Very refreshing and light.

Right.

- And sake.
- Oh yes, sake.

- This is such a cute glass, too.
- Nice glass.

Have some salad, too.

Oh, this looks wonderful.

- So in this case, I can eat the vegetable and the fish at the same time.
- At the same time, yeah.

Mmm... Chef, I love the texture.

It's so crunchy.

And because you added ginger to it, it gives it a warm feeling.

And I know this is for early summer, but it has a nice, warm embracing.

Yes. Right.

Well, sashimi and salad.

Who would have thought this was a great idea, Chef?

Thank you so much.

A nice twist on sashimi.

Sashimi is eaten raw, so use
fresh fish and cut it properly.

Use a sharp knife and draw
the blade towards you in one stroke.

This will allow you to enjoy
the texture and flavor of sashimi.

Or you can try making a salad.

The seeming simple dishes are based
on sophisticated techniques.

I do hope you'll try making them at home.

Wow. This is really wonderful, Chef.

Did you try the salad?

Yes. Salad.

Really nice.

Let's review, starting with the "otsukuri."

Place your index finger on the spine of the blade and draw the knife towards you, in one stroke.

Cut the sea bream, along the grain, to make the most of the texture.

Peel the "daikon" into a thin continuous sheet and cut into fine shreds.

Make the carrot curls.

Wrap the thin strips around chopsticks and soak in water, to form wavy shapes.

Garnish the sashimi with "benitade," lemon, wasabi, and "shiso" leaves.

Now for the sashimi salad.

Cut the tuna and sea bream into bite-size pieces.

Marinade in ginger and soy sauce and mix with shredded "daikon," carrot, "shiso" leaves, olive oil, salt, and lemon juice.

And sprinkle with potato chips.

That's it!

Impress everyone with your sashimi cutting techniques.