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, traditional Japanese noodles to warm your body in winter.

Oooh could it be udon?

Yes.

Oh, I love udon!

Yeah.

Yes, what kind of udon?

Today let's make my hometown favorite, egg udon.

Popular in Osaka and Kyoto.

Is it kind of like that egg drop soup?

Yes, the flavorful dashi soup, then we thicken and add egg.

Oh, I've always found dishes like that, very beautiful as soon as you dropped the egg, it blooms and looks like a flower.

Yes, like a flower, like a flower!

Oh yes, and we add lots of ginger.

I love ginger.

And what else are we making today?

Today, salmon with tofu wasabi dressing.

Oh, I can't wait! Chef, 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, traditional egg-drop udon noodles and seared salmon with tofu wasabi dressing.

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

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

We never know what fun he will provide...!

Authentic Japanese cooking.

Here's what's cooking today.

Udon noodles made from wheat flour, are enjoyed all over Japan.

But today, Chef Saito will show you how to make udon in egg-drop soup, a favorite in Western Japan.

He'll show you how to make the egg bloom into fluffy ribbons.

So Chef, today we are having udon.

Yes.

But udon is quite popular dish and there are many different varieties throughout Japan.

It's such a simple kind of noodle made by kneading together flour, salt and water, but there are so many varieties according to region.

Yes, "sanuki udon" is very famous.

It's firm and chewy.

On the other hand, Nagoya: they have "nikomi udon" with miso and that's kind of farm with the red miso.

- Yeah, near the Nagoya is Ise.
- Yes.

"Ise udon" is very soft.

- Oh my goodness.
- And very delicious.

Yes, you can get it along the roadside the famous ise jingu, grand shrine.

I was so surprised at how fluffy, I don't even know what word used to described udon but it's very soft.

Yeah, and there is "yakiudon" too.

My favorite, "yakiudon."

There are so many different ways to eat udon noodles.

Today's from your region, the Kansai area, right?

For "Kansai udon," dashi is key.

Today, let's make the "niboshi dashi."

Yes so, we are using dried sardines instead of bonito flakes.

Right.

They're rich in flavor and aroma;
perfect for "udon" soup.

OK, so shall we start by making the dashi?

Yes.

First, remove the heads and clean inside.

OK.

It's bitter.

Oh, that's the bitter part.

Bitter part.

Remove the head and viscera and split lengthwise in half.

This will remove any bitterness.

Ah we take the head off like so and then intestine area, the black part, right?

Yes, right.

And then we cut it in half?

Cut in the half.

Oh OK.

Yeah, I remember my grandmother used to do this.

My grandmother did this every morning,
when making miso soup.

In the Kansai region where I'm from,
we use "niboshi dashi" a lot.

I'd wake up every morning to the aroma
of my grandmother's miso soup.

The aroma of "niboshi dashi"
was my alarm clock.

I see.

Removing the bitter parts will give you
a fragrant and flavorful "dashi."

I feel like such a good cook doing this, making everything from scratch.

Small steps count.

Toast the "niboshi" in a frying pan.

Put in the frying pan.

- No oil.
- No oil.

- Does that bring out the flavor?
- Yeah.

Lightly toasting the "niboshi" enhances
the aroma and adds depth to the flavor.

Ah that's difficult. When do you know when you stop?

Toast over medium heat for
60 to 90 seconds.

Oh OK.

Smells good.

OK and it's done.

- Now, let's make the dashi.
- OK.

Pour the water into a pot.

Add the "kombu" and "niboshi" and place over medium heat.

When it starts to boil, remove the surface residue.

Simmer over low heat, for three to four minutes, to extract the umami flavor, and skim off the surface residue.

Once the color changes and you can smell the aroma, filter through a paper towel.

That's all it takes to make delicious "niboshi dashi."

The dashi looks wonderful what's next?

So next, grate ginger.

OK.

Very important.

And this dish involves using a lot of grated ginger.

Right, good smell and nice warm accent.

Use a fine grater to grate the ginger.

"Wakegi," green onions, will add a touch of color to the egg-drop udon.

Cut diagonally into thin strips.

Beat the eggs thoroughly beforehand.

OK, we have all our ingredients are ready to go.

So let's make udon soup.

Pour the "niboshi dashi," into a pot, and place over medium heat.

Just before it comes to a boil, season with salt, and "mirin," and "usukuchi" soy sauce.

"Usukuchi" soy sauce, we are using light colored soy sauce for this soup.

Yes, to preserve the pretty egg color.

If you don't have any, use a small amount
of regular soy sauce and add more salt.

- This will preserve the color.
- OK.

Taste the soup just before
it comes to a boil.

Since you'll be adding thickener and
eggs, it has be slightly salty.

Hmm, yum yum yum... this is good.

And then "kuzu" starch.

"Kuzu" powder, is a starch, made from the roots of "kuzu," Japanese arrowroot.

Mix the starch with equal amounts of water to make a slurry.

Here is our Chef's Tip.

Bring the soup to a boil, before adding the "kuzu" thickener.

Otherwise, it'll form lumps.

"Kuzu" hardens quickly, so unless the soup
is hot, it'll cloud and clump the soup.

So, bring the soup to a boil.

Add in increments.

Keep stirring while adding the thickener.

"Kuzu" is a refined, fine-grain starch.

If unavailable, you can use
potato or corn starch.

Oh wow, I can see it thickening, oh...

Lower the heat a little.

OK.

OK, next the egg.

Here is our Chef's Technique.

Drizzle the egg into the thickened soup to form flowery wisps.

Bring the soup to a boil.

Watch how I slowly drizzle the
beaten egg into the soup.

Place a pair of chopsticks against the bowl and let the egg trickle down the chopsticks to form thin ribbons.

The result is much prettier than drizzling the egg directly into the soup.

Add the egg to boiling soup
so that it sets immediately.

Drizzle carefully to form flowery wisps.

The egg will sink and then
float to the surface.

Lift gently with your chopsticks.

Push the wisps to the side
and add more egg.

Drizzle slowly.

Push the egg to the side
rather than stirring.

Repeat this process to use up the remaining egg.

See how clear the soup is?
It should never be cloudy.

Stirring will cause it to cloud.

Chef, that looks beautiful.

It looks like a flower in bloom.

All the egg has floated up.

Once all the egg has floated to the surface, turn off the heat.

We use the whisk and then...

Oh, to break up the egg.

Yes, to form flowery wisps
that'll coat the "udon" evenly.

It's a crucial step.

Smells so good.

Add the "wakegi" green onions.

It'll cook through with residual heat.

It's looking good.

And you have your egg-drop "udon" soup.

Pre-cooked packets of udon noodles, come in very handy.

If your local store doesn't stock any, use dried udon.

Reheat in boiling water for about a minute and drain.

- OK, let's arrange to serve.
- OK.

Place the udon into a bowl and cover with soup.

Look how beautiful it looks.

And then last a lot of ginger on the top.

Oh, that's a lot of ginger, Chef Saito.

So, refreshing and finished!

OK now, it's your turn.

Chef Saito, it looked simple, but the timing is very difficult.

Right. Timing is very important.

OK, let me give it a try.

Good luck.

Turn on the heat.

Just to let it warm the soup.

So first, we are going to add salt.

Add salt, "mirin," and "usukuchi" soy sauce to the dashi and stir.

And then we are going to let it boil.

- Boil.
- Yes.

But before you have to check the taste.

Yes, that's right.

You must always taste and because we are going be adding "kuzu" powder and egg, and we want it little... how do you say, stronger fravor.

Oh, that's so good.

So good?

So good.

Now for the crucial part.

First, thicken the soup with a slurry, made from "kuzu" powder and water.

Don't add too much thickener.

You have to be very careful
with simple dishes.

It's so true the simple it is, I feel you need more technique.

Many technique.

Mastering the techniques
will make cooking fun.

OK, Chef Saito, I have been next to you for nine years I don't think I've mastered the technique yet.

You're doing great.

You think so?

Bring the soup to a boil before adding the slurry.

Little by little, here we go.

- Keep stirring.
- Be careful.

Drizzle carefully.

Oh, It's really thickening! I can see it and It's from the bottom.

Oh, it looks like candy apple.

The egg will cook better if
the soup is as thick as syrup.

OK.

Now, the egg.

Yes.

- Oh, my goodness! OK.
- Quickly! quickly!

Quickly! quickly! OK.

- I'm gonna put it down.
- No need! no need "Otama."

Oh I don't need "Otama."

- No "Otama."
- OK.

I'm gonna take out the ladle.

OK. And I mix the egg and little by little.

Little by little.

Like this.

Oh my gosh! This is really scary.

Let the egg trickle down the chopsticks, to form thin ribbons.

Oh that's so...

- Stop!
- Oh! Stop.

- No more.
- That's so pretty! I can see the egg is booming.

Wait wait.

And I put it to the side?

- No.
- No yet.

Wait for the egg to set.

Now? like this?

Like this. Yes. Perfect!

OK.

The soup is clear.

Yes good.

Yay!

OK, here we go.

Stop.

Stop, OK.

You can't afford to cut corners
with simple dishes.

OK that looks good.

Look at that.

Oh, it's nice clear soup... perfect!

Repeat the process to use up the egg.

And then...

- OK, here we go.
- Be careful.

Like this.

Just like breaking up the eggs.

Wow.

Oh, it's perfect.

Oh, looks good, Chef Saito.

Yeah.

Turn off the heat and add the "wakegi" green onions.

That looks really good.

Yay! Are we done?

Perfect, good job.

Thank you so much, Chef Saito!

Plate and garnish with grated ginger.

It's finished!

Wow...!

It looks like the eggs are flowery wisps.

Well done, Yu!

Salmon is one of the most widely eaten fish in Japan.

Today, a salad of seared, "sashimi"-grade salmon with creamy tofu and wasabi dressing.

Salmon is very popular around the world, but it's very popular in Japan as well.

Yes, good for "sashimi" and sushi is so delicious.

So today we are preparing the salmon with the thick rich dressing made with tofu.

With wasabi.

So, shall we start by preparing the salmon?

Yes, right.

so, use very fresh salmon like "sashimi."

OK, "sashimi"-grade salmon.

Very fresh.

Cut the salmon into 1.5 centmetre thick slices.

Sprinkle salt, evenly over a plate, lay the salmon on top, and sprinkle with more salt.

Salting draws out excess moisture
and firms the salmon.

Set aside for a minute or two, then sear the salmon in a frying pan.

Coat the frying pan with vegetable oil.

A light searing roughens the surface,
making it easier to coat with dressing.

This technique is called "yakishimo."

Place over medium heat and lightly sear the surface.

You don't want to cook it all the way through.

It should still be rare.

After, Chill in the fridge, and cut into bite-size pieces.

It's so beautiful.

It's so beautiful! I love the two-tone color.

Besides creamy dressings, it's also
good with soy sauce and wasabi.

Yes.

- Salmon is done.
- Yes.

Now for the tofu dressing.

It's important to drain the tofu.

Use a heat-resistant plate, with paper towels, tear the tofu into pieces, and place on top.

Heat in a microwave oven, set at 600 watts for one and a half minutes.

Place the tofu in a strainer, drain and cool.

Discard the water and press the tofu into a paste.

Chef Saito, that's very nice smooth paste.

Yes, it's very smooth tofu.

- OK now season it.
- OK.

Add sesame paste, sugar, "usukuchi" soy sauce, and salt to the tofu paste and mix.

And mix well.

Mix well, wow... that looks so yummy.

This is a basic tofu dressing.

It goes well with just about everything.

Oh, it smells so good.

You like it?

Yes, its sesame aroma. Oh...

Add some wasabi to give it a kick.

Wow, that's a lot of wasabi... we put the whole thing?

Yeah, its whole thing. It's OK. No problem.

OK, tofu dressing is done.

Yes.

So now let's coat the salmon.

OK.

Add the salmon to the tofu dressing.

Be sure to gently toss the delicate salmon.

Plate the salad carefully, so as not to break up the salmon.

So last garnish with dill.

Dill! Interesting.

Using herbs adds a Western touch
to Japanese cuisine.

And it's finished!

Both dishes are now ready to serve.

A mouth-watering traditional Japanese meal, that you have made.

Oh, today's dishes look delicious, Chef Saito.

Thank you.

I love the little flowers blooming in the udon soup.

Hmm... And I can't wait to try the tofu dressing as well.

So, may I start with the udon?

- Yes, please.
- OK.

Mix well.

Okay. I'm going to mix it well.

So in Japan, we can pick up our bowl.

- So, I shall do that.
- Yes.

And this looks wonderful.

Mmm. Wow.

The "Niboshi dashi" has a rich aroma and savory depth.

And the soup is so clear, so it looks very appetizing.

And the noodles are soft.

The noodles pick up the soup.

The thick soup coats the noodles evenly.

Because the soup isn't thin, it's not a thin soup.

It really coats the udon very well.

And you know what, this will warm you up on a cold winter day.

And I love the flavor of ginger.

It's just it gives it a refreshing flavor and it also warms your body.

- Wonderful.
- Thank you so much.

So may I try the salmon?

- Please go ahead.
- OK.

The dill smells delicious.

It's such an elegant dish.

Wow. So flavorful.

Flavorful, yes sesame flavor.

It has a slightly savory and sweet balance, which is really nice.

And because it's so aromatic with the sesame paste, really makes you want to eat more.

And also add the salmon grill.

Yes, I love that.

Because you seared it, it's very nice.

Thank you.

Simple, but the techniques are so important.

Right!

Japanese cuisine employs
a wide range of techniques.

Understanding the techniques will
help broaden your repertoire.

Master them step by step and
have fun cooking Japanese cuisine.

Thank you so much for teaching us, Chef Saito.

Thank you for joining me.

Yes.

Please, you should try your own dish.

Such a masterpiece. It's so nice.

Let's review today's recipes.

Up first, the egg-drop udon.

First, make the "niboshi dashi."

Remove the head and viguts from the dried sardines and toast till aromatic.

Fill a pot with water, add the "niboshi" and "kombu" and bring to a boil.

Filter the liquid and you have a clear "niboshi dashi."

Add salt and "usukuchi" soy sauce to the dashi and bring to a boil.

Thicken with a slurry made from "kuzu" powder and water.

Slowly drizzle the beaten egg into the boiling soup and wait for the egg to float to the surface.

Use a whisk to break the egg into flowery wisps.

Pour the soup over a bowl of boiled udon.

Garnish with lots of grated ginger and it's done.

Next, the seared salmon with tofu dressing.

Sear the "sashimi"-grade salmon.

Tear the tofu into pieces and place on a paper towel.

Microwave for 90 seconds to drain.

Cool and press into a paste.

Add the tofu with sesame paste, sugar, "usukuchi" soy sauce, salt, and wasabi, and mix together.

Cut the salmon into bite-size pieces and coat with tofu dressing.

Finally, garnish with your choice of herbs.

Thats it!

These wonderful and delicious Japanese recipes can be enjoyed at your house... tonight!