Dining with the Chef!

Hello 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?

Today delicious ways to eat "mochi!"

Oh I love "mochi." "Mochi" are rice cakes.

So what is our first dish?

Today Kansai style "ozoni."

Ah, "ozoni" is a very popular dish eaten during the new years

together with family and friends and the Kansai part is, because Chef, you are from Osaka right?

Yes my home, Osaka. Kansai style "ozoni" is my taste of home with sweet white miso very good with "mochi."

So is this a family recipe?

Yes, my grandmother family recipe.

Original recipe. Wow exciting.

And what else are we going to make?

So "mochi isobeyaki" with butter, soy sauce, and sugar.

Wow that's sounds great.

Cook in a frying pan, very toasty and very easy.

Oh, I can't wait 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, two traditional "mochi" dishes: Kansai-style "ozoni" and "isobeyaki."

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 the chef!

Authentic Japanese Cooking.

Here's what's cooking this time.

"Ozoni" is a traditional New Year soup.

The seasonings and ingredients vary from region to region.

And today, Chef Saito will show you how to make the Kansai-style "ozoni" of Kyoto and Osaka.

It's richly flavored with white miso and contains ingredients cut into auspicious shapes.

So Chef, I see that we are using round "mochi" today.

Yes, round "mochi."

Kansai tends to use round "mochi,"
whereas Kanto uses rectangular "mochi."

And what other ingredients are we using?

Spinach, carrots, "daikon" radish and "kamaboko."

Yes, "kamaboko!" I love this.

This is a type of fish cake made from a white fish which is grounded and then steamed to set it.

Yes. Pink and white lucky colors.

- Yes, it is pink but in Japan we say red and white.
- Red and white.

They are very auspicious and you'll see a lot them presented in dishes that are used for celebrations.

Yes, also cut the vegetable into the lucky shape.

Keep watching.

Let's start with the spinach.

Today, we're going to blanch spinach and form neat little bundles that represent an auspicious New Year symbol.

The red tips are rather tough
and need to be removed.

Make an X incision at the end so that
it opens up and cooks evenly.

There's also a way to hold the spinach in place while preparing.

Place on the chopping board, cut off the red tips, and make a shallow crisscross incision.

Little things can make a
big difference to the flavor.

Just a little technique.

And we are finished. Okay.

- Next, this is key.
- Okay.

Very important.

Gather the roots into a bundle.

Here is a Tip from our Chef!

Secure the spinach with a rubber band.

Bundle the spinach and secure with a rubber band, about 3 to 4 centimetres from the roots.

On the stem part, not on the leave part.

Now we are all set to blanch the spinach.

Add a generous amount of salt to boiling water.

- The salt brightens the color.
- That's so true.

Start boiling the root ends first, to cook the spinach evenly.

- And the 20 seconds.
- 20 seconds? Okay.

Hold onto the leaves to boil the root ends, for 20 seconds.

And then whole spinach.

And then we gradually out the spinach into it.

- Oh this makes it so easy with the rubber band, chef.
- Yes.

- Ah you can smell the spinach.
- Spinach.

I love the smell, very fresh.

Immerse the leaves and boil for about a minute.

Then, pinch one of the roots to test it.

If it's tender, the spinach is ready.

Remove and plunge into ice water.

- Ice water.
- Ice water.

- Okay, completely cool down.
- Completely.

- Let it cool completely.
- Ah okay.

Now, let's turn the spinach into some auspicious symbols.

Okay.

Gently squeeze to drain.

Remove the rubber band and gently squeeze, without separating the spinach.

Okay, today's "ozoni."

- Yes.
- The special technique.

- Oh.
- "Makisu."

A "makisu" mat, is a handy tool commonly used to make sushi rolls.

Today, we're going to use the "makisu" to turn the spinach, into auspicious symbols.

Lay the spinach on the "makisu,"
alternating the stems and the leaves.

Interesting.

Take 3 to 4 bunches of spinach and place them on the "makisu" mat,

alternating the direction of each bunch to form a uniform thickness.

This way, it's easier to give
the spinach an auspicious shape.

That's so true.

I guess we can divide it into 3s and 4s then alternate.

Tuck the ends in.

Roll up and...

- Squeeze.
- Ah.

Squeezing over the "makisu" retains the
shape and allows the soup to seep in.

- Special technique.
- Very tight.

Opening the "makisu" reveals a beautiful log shape.

Cut this into 4 centimetre lengths.

Okay, like that?

- Okay.
- Okay.

That's nice. Perfect.

This is good luck, the shape.

- It looks like "kadomatsu."
- Oh, it does!

- You know "kadomatsu."
- Yes.

"Kadomatsu" are decorations for the New Year, placed in front of homes and buildings.

They serve as landmarks for the New Year deities to arrive, bringing good luck.

They're typically made with bamboo and evergreen pine branches.

So pine and bamboo stay green throughout the winter so they are symbol of vitality and longevity.

Yes. And green spinach "kadomatsu" coming a happy new year.

Every people happy.

Yes, that's right.

This is "kadomatsu."

- Great idea.
- The spinach represents the "kadomatsu."

Next, "daikon" and carrots.

Okay, how are you going to cut those?

Today, circle.

- Ah okay because the "mochi" is round too.
- Yes, circle.

Round shapes are said to bring good luck
and happiness to the family.

We smooth things out by rounding off the
edges. Then there's the round sun.

Ah right, the beginning of a day.

So round shapes are auspicious.

Let's peel the "daikon" to form a circle.

Thickly peel the "daikon," into a circular log.

Cut into 4-5 milimetre thick slices.

No thinner, or the "daikon" will lose shape.

So, the slices should be thick.

Likewise, thickly peel the carrot into a circular log.

Carrots are hard, so cut into
thinner slices than the "daikon."

Then cut into 3 millimetre thick slices.

- The carrot and "daikon" are both beautiful circles.
- Oh that's so pretty.

- Yes, and cute.
- That's true.

Boil the "daikon" and carrots in salted water for a minute,

then place in cold water and once they are cool, drain and pat dry.

Cut the "kamaboko" into 5 millimetre thick slices.

Okay Chef, our ingredients are ready. What's next?

Make the soup.

Make the base stock or "dashi" with "kombu" and "katsuobushi."

Gently wipe the surface of the "kombu" to remove any dirt or dust,

but do not wipe off the white powder as this is umami flavor.

Pour water into a pot, add the "kombu" and place over medium-high heat for about 10 minutes to extract the umami.

Boil for about 30 seconds before removing the "kombu."

Add water to stop the boiling.

Add the "katsuobushi" and return to a boil.

Remove the surface residue, while boiling for about 20 seconds.

Turn off the heat and allow the "katsuobushi" to sink.

Then, strain through a paper towel.

Now you have a clear and flavorful, golden "dashi."

Heat the "dashi" and bring to a boil.

Then, add the white miso.

Kansai style "ozoni" is a white miso soup.

The Kansai region includes Kyoto and Chef Saito's hometown of Osaka.

- Some regions don't use miso.
- Ah yes.

Soy sauce and "dashi" stock.

There's such regional diversity
in terms of soups and ingredients.

- It's fascinating.
- I know.

"Ozoni" differs from region to region.

The Kansai style, tends to be a white miso soup,

whereas in Kanto where Tokyo is, it's a clear soup of "dashi," seasoned with soy sauce.

There's a lot of variety in the ingredients used, too,

ranging from chicken and fish, to "mochi," stuffed with sweet "azuki" bean paste.

If you're ever in Japan, during the New Year, you might like to try the "ozoni" found in different regions.

Now that the soup is ready, let's prepare the "mochi."

- OK, let's boil it.
- Okay.

Add the "mochi" to boiling water.

Simmer on low heat for 4 to 5 minutes.

Meanwhile, Chef Saito and Yu exchange childhood memories of "ozoni."

What kind of "ozoni" did you have?

Oh as a child? Ah in our home we had the clear soup.

And of course we had "mochi" but they are rectangular,

and it would be sort of toasted first and then my mother would put it in the broth.

Oh we had pieces of, I think, chicken.

- Chicken.
- Yes.

I remember that it was so yummy.

Oh really.

Eating "ozoni" brings back
childhood memories.

Yes. That's so true.

Now for the final steps.

Add the "daikon" and carrot to the miso soup and reheat it.

- Okay, arrange to serve.
- Yes.

"Ozoni" is served in a lacquer bowl.

Be sure to plate the ingredients in the correct order.

First, "daikon" and carrots.

One each?

- Oh, a lot.
- A lot.

Line the bowl with carrots and "daikon"
to keep the "mochi" from sticking.

If the "mochi" sticks to the bowl, it will be hard to eat.

So, line the bowl with carrots and "daikon."

Place the "mochi" on top.

- That's such a great idea Chef, and that's easy for cleaning if the "mochi" doesn't stick.
- Right.

And then the "kamaboko."

And spinach.

Yes, "kadomatsu."

And then soup.

Fill the bowl halfway up. You don't want
to add too much soup.

And finally.

Japanese mustard?

Yes, nice accent.

Finally, garnish with spicy Japanese mustard.

Wow.

This is my house "ozoni."

My grandmother "ozoni."

Beautiful.

Oh Chef, the balance of the colors are beautiful.

Thank you.

Now, Yu, it's your turn to serve the "ozoni."

Start with the "daikon" and carrots.

- And then we add "mochi."
- "Mochi."

Here we go.

Like so and then we add some "kamaboko."

- And then "kadomatsu."
- "Kadomatsu." Add the spinach.

Pour in the soup and garnish with Japanese mustard and it's ready to serve.

- Nice "ozoni."
- Yay!

Okay, excellent.

Beautiful.

And we are finished!

Now for a fragrant dish of "mochi" fried in butter and seasoned with sugar and soy sauce, and then wrapped in "nori."

Garnish with salmon roe to conjure up the aroma of the ocean.

First, the "mochi."

Add vegetable oil to the pan and place over medium heat.

"Mochi" are so easy to cook, and
they're available all year round.

Add the "mochi" to a heated pan.

Fry both sides to a golden brown.

This time, we're using rectangular "mochi."

For the "ozoni," we used round "mochi."

The food culture in eastern and western Japan is slightly different.

Rectangular mochi is common in the east of Japan, round mochi in the west.

There's a division between Osaka
in the west and Tokyo in the east.

Japan extends from north to south, so the
climate varies from region to region.

- This difference is reflected in the food culture.
- Interesting.

- This is east style.
- East because we are using rectangular "mochi" and we are also using butter and sugar.

Butter and sugar.

- It's my original.
- Oh, okay.

After 2 to 3 minutes, flip over and fry the other side, for 2 to 3 minutes, to brown both sides.

Meanwhile, let's cut the "nori."

So we wrap in "nori" to finish.

Okay?

Cut the "nori" sheet into thin strips.

- Like a belt.
- Like a kimono "obi."

Right. Kimono "obi."

We're going to wrap the "nori" around the "mochi," cut it so that the "mochi" will be visible.

And of course, adding a "nori" adds flavor.

- Flavor.
- Yes.

The "isobe" in "isobeyaki" means by the sea.

Wrapping in "nori" adds the aroma of the sea to the "mochi."

Mmm, the "mochi" looks good.

Once both sides are brown, they're ready to season.

- Okay, now butter.
- Yes.

- Nice.
- Nice.

- Okay?
- Okay.

Don't miss it everybody.

Wow.

Oh smells wonderful.

And then sugar.

And soy sauce.

Sound is nice.

That sounds very nice.

Shake the pan to coat the "mochi" evenly with sugar and soy sauce.

Oh look at that. That was so good. Wow.

- Looks good.
- That looks delicious.

- Okay, we are done.
- All done.

Now for the finishing touches.

Place some "mochi" on a strip of "nori."

Top with radish sprouts for color and texture,

and wrap it in the "nori."

And then we use this.

- Salmon roe? "Ikura?"
- Salmon roe.

So fancy.

Garnish with "ikura," salmon roe.

Very rich.

Wow. How did you come up with this recipe? Amazing. Very nice.

Now, let's plate it.

Okay, so finally more salmon roe.

The extra roe symbolizes an overflowing
or abundance of good luck.

It's like saying there's no end
to the stream of wealth.

The dish represents my hope
for the new year.

Like "mochi," let good luck stretch
across the year for everyone.

And finished.

Both dishes are ready to serve.

Kansai style "ozoni" and "isobeyaki."

Let's eat while they're hot.

Happy New Year!

So in Japan, it's customary to greet the family with New Year's greeting, "akemashite omedetou gozaimasu."

- And this is the way you start the new year, right?
- Right.

- And today, we have Chef Saito's...
- Special new year's dish.

That's right.

Kansai style "ozoni."

Oh, it's beautiful.

Oh, look at the beautiful colors. So auspicious.

And it really makes it feel like a special occasion.

And so for New Years we have a very special chopstick envelope.

Oh Chef, I can't wait to try your "ozoni."

Please try.

I just think it's beautiful with the spinach.

And the red and white fish cake giving it a very auspicious feeling.

So, I'll try the "dashi" first.

Oh. It smells so wonderful, the fragrance.

It's sweet, but of course, it's very savory too, and it really warms up your body.

- And try the "mochi."
- "Mochi."

This is very soft.

That's very nice. It gives a little bit of kick.

Then we have the refreshing spinach.

How about the "kadomatsu?"

The "kadomatsu" spinach is very good. It's lightly salted.

And the color is just so beautiful.

The color is very important in "ozoni."

And then this is fun because you have a bit of "daikon" and carrot in it too.

Gosh everything I pick up symbolizes good luck. It's very nice.

- Delicious.
- Thank you so much.

- And the carrot is a bit sweet so it adds a different flavor to it too.
- Yeah perfect.

- So next "isobeyaki."
- Yes!

Wow. I love the color combination and it smells wonderful with the butter and soy sauce.

Delicious.

Thank you so much.

- It's very crunchy.
- Yes.

On the outside.

And of course, the butter, soy sauce, sugar mixture is wonderful.

And then "nori" adds a little bit of flavor to it.

And the texture is really nice.

It's just a wonderful suggestion as to try a different type of "mochi."

"Mochi." Different type. Yeah.

Today I talked about the difference
between "ozoni" in Kansai and Kanto.

Also, the symbolic meaning
of the ingredients.

Little touches that convey the hope for
a year of good health and happiness.

To Japanese, the New Year
is such an important event.

If you have a chance to visit during the
New Year, please try the different "ozoni."

It's a great souvenir, too, so I hope
you'll try the many ways of cooking it.

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

- Thank you.
- My pleasure. Thank you so much.

Let's review today's recipes.

First, the Kansai style "ozoni."

Wrap a rubber band around the stems of the spinach and blanch in salted water.

Roll the spinach in a "makisu" mat, squeeze out the water, and cut.

Cut the "daikon" and carrot into thin slices.

Add white miso to "dashi" broth.

Boil the "mochi" and place on top of the carrots and "daikon."

Top with "kamaboko."

Fill the bowl halfway with soup and garnish with Japanese mustard.

Next, the "isobeyaki."

Brown both sides of the "mochi" in vegetable oil.

Coat with butter, sugar, and soy sauce.

Wrap the "mochi" and radish sprouts up in "nori," and garnish with "ikura" salmon roe and that's it.

From all of us to all of you, we wish you a Happy New Year!