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.
- Yes.

What will we be learning today?

Pork "misozuke," grilled pork.

That sounds delicious!

Pork marinated in miso and pan fried.

Yeah, we will make 2 kinds.

Red miso and "inaka" miso.

Interesting.

Now in this course, we are going to learn a meal that is used in "kaiseki" course as a main dish right?

Yes, today is the main dish but not too big so you can finish everything.

So you have small plates of different tastes.

Okay. Well then 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, Miso-marinated Pork and Miso-mayo Baked Eggs.

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 today.

This time, in our series on Japan's "kaiseki" cuisine,

we'll be looking at the 4th course, following the appetizer, clear soup, and sashimi plate.

It's the main dish.

And today we'll be serving miso-marinated pork.

We'll be preparing two kinds of miso marinade, giving the pork a slight char, to enhance the aroma.

And we'll be adding a seasonal element, with "okra," an early summer vegetable.

"Yakimono" is the fourth and
the main course in "kaiseki" cuisine.

It consists of fish or meat, served
as the sake and conversation are flowing.

This is so that it can be
savored slowly, over drinks.

The dish is fragrant with spices,
like ginger or "sansho" pepper.

So it's marinated.

Where can we start?

So first, prepare the pork.

It's a hearty dish, so we're using a 1cm-thick slice of pork loin.

- First, make incisions in the fatty parts of the pork.
- Why do we do that?

This helps it to absorb the marinade.

- On the both sides?
- Both sides.

Use the tip of the blade to make slits between the fat and the meat.

This allows the meat, to absorb not only the miso, but the umami, from the fat, so it becomes more flavorful.

Okay. I'll do the same with my pork.

So just a little bit.

- Just little bit.
- Okay.

Miso is also an excellent tenderizer.

- Miso power.
- Yes.

So what's next?

We'll prepare two kinds of marinade.

- One with red miso, and one with "inaka" or barley miso.
- Oh so two different flavors.

Interesting.

It's the same meat, but with
different flavors and colors.

- It sparks an interest.
- So the feeling of excitement.

- Excitement.
- Yes.

It's very important.

Red miso, is dark and has a rich and slightly tangy flavor,

while the lighter colored "inaka" or barley miso, is mellow and sweet.

The recipes are different.

Chef Saito will be using the red miso and Yu, the "inaka" miso.

- First, the red miso.
- Wow, you use so much.

So much.

It's very fragrant because it's
fermented for many months.

You want to infuse the pork
with this wonderful aroma.

So, use a lot.

Add the sake, "mirin," and sugar and mix well.

"Kaiseki" cuisine, is meant to be savored with all five senses.

Grate fresh ginger and squeeze out the juice to add fragrance.

Pork and ginger go very well together.

Marinating takes time.

So you want to prepare a marinade
with complementing flavors.

And it's done.

Okay, so chef, I will make my miso marinade out of "inaka" miso.

Yes, "inaka" miso.

So I am just so surprised that the amount of miso I use is so little compere to yours. Why is that?

It hasn't been fermented for long,
so it's fresh and powerful.

- So that's more than enough.
- Okay.

For the "inaka" miso, add the sake, water, "mirin," and sugar, then soy sauce.

- The aroma is still fresh, so it needs boosting with soy sauce.
- I see.

Then mix well.

The soy sauce enriches the flavor.

And "sansho" powder.

- Oh, I love this smell.
- You like it?

So "sansho" is the Japanese herb.

And it just has that wonderful refreshing tingling sensation when you try it.

And nice combination with the pork.

- Really, so it goes well with "inaka" miso.
- Yeah.

Add the "sansho" pepper and mix well.

It's gonna be really nice.

We now have two marinades and are ready for the pork.

First, the red miso marinade.

Spread a thin layer of red miso paste over the tray.

- It's so fragrant with ginger!
- That smells so nice.

- Smells so nice, right?
- Smells so nice. Yeah.

Cover the miso with sterilized gauze, moistened with water.

Place the pork on top and cover with more moistened gauze.

Spread the remaining miso marinade on top.

So chef, why don't you marinate it directly? Why you use gauze?

It's easier to take out.

Smooth the surface, with a spatula and gently tap the tray, against the counter, to release any air bubbles.

Cover the tray with plastic wrap to seal the miso and place in the fridge to marinate.

For how long?

- 10 hours over.
- Okay.

In refrigerator.

Now for the "inaka" miso marinade.

Chef, I notice that I don't have a gauze, so do I marinade it directly?

Yeah.

- Because it's liquid.
- Oh because it is watery.

Place the pork in a resealable food storage bag and pour in the marinade.

Seal the bag, removing as much air as possible.

Lay the bag flat, in a tray, so that the pork is completely covered.

Refrigerate again for at least 10 hours.

This is what the marinated pork looks like.

- Let's open the first red miso.
- Okay.

Ta-da!

- Okay.
- Look at that! It changed in color it looks like beef now.

Hahaha. Yeah, it's a beef.

I see. So the water from the meat comes out and salt and flavors of the miso go in.

Interesting. That's just gonna be so good.

Thanks to the gauze, there's no need to wipe off any miso.

Little things like this make a big difference, because miso burns easily.

Okay, let's take a look at mine.

Oh, that looks so good.

And it smells so wonderful.

Wipe off the miso with a paper towel.

Miso burns easily. You also need
to remove the excess moisture.

You don't want it to get soggy.

It's done! Wow.

Notice the change in color.

This means the pork is fully saturated with marinade.

Okay, time to fry.

Add a dash of oil to the pan and place over low heat.

Wait for the oil to liquify, before adding the pork.

It shouldn't sizzle.

- No sound.
- No sound.

Since the pork is marinated in miso, it burns easily, so it needs to be cooked slowly, over low heat.

Cover with aluminum foil to steam-fry.

- Steam-fry.
- I see.

Slowly, slowly, slowly.

Low heat, no sound.

Very quiet sound.

Okay chef, now I will start cooking mine.

The "inaka" miso should be cooked the same way.

Heat the oil over low heat and add the pork.

Make sure that it doesn't sizzle when you put it down.

No sound is good.

And then we add this as the lid and cook it slowly.

All right. We just have to wait.

Cook both sides for a total of 10 minutes.

It needs to be cooked slowly.

We're partaking of life, so we should be
grateful and prepare it with care.

How do you know when to flip it over?

After 5 minutes, it starts to shrink
and bubble because of the fat.

- That's when you turn it over.
- Oh that looks perfect!

Perfect. Thank you.

Cook over low heat, for five more minutes.

Smells so good.

- So chef, I have a question.
- Mm-hmm.

Why is the about for "kaiseki" course meals that the main dish is served at this timing?

After the appetizer, clear soup
and sashimi, you start to settle down.

- You're then ready to eat something more substantial.
- I see.

Well chef, I think mine is ready to be turned over?

- Yes, it looks good.
- Okay, I'm gonna turn this over.

Oh perfect.

Just so good.

That smells so wonderful.

Let it cook slowly, for several more minutes.

- My pork is done.
- Wow, wonderful.

Remove the aluminum foil.

- Glossy and smells good.
- Very glossy.

Looks delicious.

Wonderful, wonderful.

What about yours, Yu?

Okay, I think I'm done.

Okay, done. Looks good.

Looks pretty good.

Ah, it just smells so wonderful, Chef Saito.

Yeah. Looks so nice.

It's done.

- Okay, now cut into bite size pieces.
- That's right.

- Cut it into bite size pieces for eating with chopsticks.
- I see.

Lay the blade, at an angle and cut into 1 to 2 cm wide, uniform strips.

They look great don't they?

- Now for the red miso pork.
- Look at that color.

- Slice, cutting straight down.
- Interesting.

Why do you different shape that?

It makes it more interesting.
Besides, the texture is different.

- Then there's the cross section.
- Yes, it looks different.

This contrast makes it more interesting,
which is important.

- So what's next?
- Prepare the garnish, "okra."

Wow, I love "okras." So they come into season in early summer.

Early summer. Now it's the best season.

The "okra" gives it a seasonal touch.

Cut off the stems and peel the tough calyxes.

Rub with salt to remove the fuzz.

Place in boiling water, without rinsing off the salt.

After about 30 seconds, remove and plunge in ice water.

Pat dry with paper towels.

Cut diagonally, in half, for a summer accent.

All right, chef! So it's now time to arrange.

- Yes.
- And to serve.

Yes, first let's choose dishes.

Okay then, I would choose the plate I've never chosen before.

I think this is interesting. I'd like to chose this one.

Nice color.

Beautiful early summer.

I like how it comes up at the ends very fancy.

- Chef!
- For me?

Yes.

It looks like a turtle shell.

The turtle shell, yes.

- Because it's lucky auspicious.
- Lucky.

Turtles live for very long time, so the turtle shell pattern is considered an auspicious symbol of longevity.

In "kaiseki" cuisine, it's important to strike a balance between the dish, the tray and the chopstick rest.

The white dish with blue accents goes very well with the deep green tray.

Yu selects a silver tray to go with her white dish.

It looks very elegant, with the chopstick rest in the shape of a leaf, adding a nice accent.

Chef, there are so many beautiful green leaves.

Yes, today we have green leaves for early summer leaf.

These are the young leaves of oak, bamboo grass, nandin, and camellia.

Used as decorations, the fresh green heightens the feeling of early summer.

Wow, okay. I think I'm gonna use this one.

You use this?

Wow, this looks wonderful.

Chef Saito is going to use a nandin leaf.

He makes a three-dimensional arrangement, while balancing the colors of the pork.

Chef, oh beautiful.

Thank you, also yours is beautiful.

This is very nice.

It looks like an offering to the deities.

Very dynamic.

I imagined a turtle in a river
carrying things on its shell.

That's so poetic!

- That's what I had in mind.
- Romantic.

- Romantic.
- Yes.

Thank you so much.

Next, a super-easy recipe for a great "yaki-mono" dish, Miso-mayo Baked Eggs.

Chef, what's next?

Simple "kaiseki yakimono."

With boiled eggs.

Interesting! Boiled eggs.

Okay. Well, please teach us how.

Okay, first boil the eggs.

Before boiling, tap the rounded end of the egg with a spoon, to form a hairline crack.

This will make it easier to peel later.

So these are raw eggs. How is that just doesn't leak?

No no, never.

The water enters the pocket
between the shell and membrane.

So the shell slips off.

Okay. Let's boil.

Put the eggs in a pot of water and place over medium heat.

Bring to a boil and then reduce the heat to low.

Cook for 12 to 13 minutes, so that the yolks set as well.

Okay, let's peel the egg.

Oh it just comes off like that.

So easy, Chef!

Because you crucked it before.

Wow, so fast.

And it's done.

Done? Oh very fast.

A fail-proof way to peel hard-boiled eggs.

Cut the egg.

Trim both ends of the eggs.

Now, a special technique used by our chef!

A nifty way to cut boiled eggs in half.

All you need is a piece of thread.

Wrap the thread around the middle of the egg, and pull both ends tightly to get a clean cut.

A knife will make a mess.

Such a nice smooth cut.

- This way is much neater.
- That's true. Wow, so pretty!

The yolk area comes out really nice.

Easy-peasy.

I see why you cut them at the ends so they will stand up very nicely when you grill them.

Yes and then mayonnaise and white miso.

- That's a good combination, chef.
- Nice combination.

Place the eggs on a baking sheet, lined with aluminum foil and squeeze mayonnaise over a third of the yolk.

- And then miso.
- Wow...

Put the white miso in a food storage bag.

Roll it up, into a cone, cut off the tip and squeeze the miso, in between the mayonnaise.

- Bread crumbs.
- Oh "panko."

This will form a golden-brown crust.

Like the pork, a "yakimono" dish
should be slightly charred.

That's a great idea, chef.

Thank you. And then the salt.

Bake in a toaster oven, at 200 degrees Celsius, for 7 to 8 minutes, until the "panko" is golden brown.

7 minutes later...

Okay, let's check.

- Oh that looks wonderful.
- Wonderful.

Yes.

Very hot!

Oh that looks so delicious!

What a wonderful dish.

Okay, let's arrange to serve.

Just looks beautiful! It's a parfect main dish.

Main dish.

Who knew you can make main dish out of just hard boiled eggs.

Finally, sprinkle with "aonori", dried and powdered green seaweed.

It adds a refreshing aroma and nice green accent.

- The "aonori" complements the pattern of the dish.
- That's so pretty.

So simple.

And it's finished!

Both of our "yakimono" dishes are done.

Both make the most of Japanese culinary techniques.

Enjoy!

Chef, I've been waiting for this moment.

Oh, I can't believe we only used pork because of the different marinade.

The colors are so different. It looks like we have two different types of meat.

Yes.

Interesting, isn't it?

- First, let's "kampai."
- Yes!

Let's "kampai."

- "Kampai."
- Oh, this is such a cute glass.

"Kampai!"

Very fragrant.

So which pork should I try, the "inaka" miso or the red miso?

- I recommend the red miso.
- The red miso.

- So we slice them into thin pieces so we can pick it up with our chopsticks.
- Chopsticks.

- Hmm... so flavorful.
- So flavorful.

- And so aromatic.
- Yeah.

The ginger juice gives it a warm feeling.

Oh, and the fat of the pork and of course, the main part of the pork is just so tender.

- Wonderful, yes.
- Thank you.

Okay. I'll try the "inaka" miso.

Mm... So good!

So if I were to differentiate, the red miso is a little more savoury and salty,

and the "inaka" miso has a bit of sweetness.

Wow... the both so good and so different.

- So different.
- So different!

- And of course, if you want to cleanse your palate, you can have the "okra."
- Right.

So refreshing.

And you know what I noticed, chef, is that it's not piping hot, but it's very good.

Yeah.

Marinated food tastes good even when
cold, and goes really well with sake.

"Kaiseki" is all about enjoying
good food and conversation.

Yes, this is a great idea.

And I understand we have another "yakimono" dish, right?

Yes.

Oh, I couldn't wait to try these. It looks wonderful.

Thank you.

- Mm. So good.
- So good.

The miso and mayo, perfect combination as a savory and a creaminess.

And because you added the "aonori" at the end,

you have sort of a whiff of the sea, the ocean, which is really interesting.

And of course, adding that "panko" adds the crunchy texture to it.

So it's really it's a fun bite in just one bite.

It's a quick and easy way to
make a delicious "yakimono."

The "yakimono" comes after the appetizer,
clear soup, and sashimi.

You've had some sake, too.
So you can linger over the dish.

"Kaiseki" has multiple courses,
so the overall flow is important.

Try at home. Very fun.

Well, thank you so much, chef for teaching us how to make another wonderful, "kaiseki" dish.

Okay. Thank you.

Let's review today's recipes.

First, the Miso-marinated Pork.

Make slits between the meat and fat.

Mix the red miso, sake, "mirin" and sugar, cover and marinate the pork for 10 hours.

Mix the "inaka" miso, sake, "mirin," water, sugar, and soy sauce and marinate the pork for 10 hours.

Slowly steam-cook the pork over low heat.

Cut into bite size pieces that are easy to eat with chopsticks.

Plate and garnish with boiled "okra."

Now for the Miso-mayo Baked Eggs.

Use a thread to cut the hard-boiled eggs in half.

Squeeze mayonnaise, and miso over the yolks and sprinkle with "panko."

Bake in an oven until golden brown.

Sprinkle with "aonori" to serve and you are done.

Why not try making these delicious and elegant "kaiseki" dishes at your house?