Dining with the Chef.

Hi everyone, welcome to the Dining with the Chef.

I'm your host Yu Hayami and here is our Chef Saito.

Hello Yu. Hello everyone.

So, Chef, what are you going to teach us today?

So today very elegant "nimono."

"Kaiseki" course 5.

A "nimono" which is a simmered dish.

So, what are we going to be simmering?

Today, ingredients, a taro roots and carrots and green beans.

Oh, all simmered together?

No no no. Simmer alone, unique seasoning for each.

Interesting!

So we have different colors.

So beautiful colors.

And what else will we be making today?

Another "nimono," dried "shiitake tsuyani."

And both are beautiful; that is key.

Oh, great, Chef Saito. 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.

"Nimono" uses Japanese cooking techniques to infuse the ingredients with flavor, without losing shape.

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 this time.

Today in our series on how to prepare a multi-course "kaiseki" meal at home,

we take a look at the fifth course, "nimono."

Seasonal vegetables are simmered separately to bring out their individual flavors and textures.

We'll be simmering "satoimo," a root vegetable, with carrots and green beans in a flavorful "dashi."

The key is to soften and infuse with flavor without causing them to fall apart.

So, Chef, can you tell us why you chose these ingredients?

"Satoimo" are white, carrots are orange,
and the beans are green.

Colors are of utmost important
in "nimono."

"Satoimo" is a starchy root vegetable, but simmering gives it a delightfully fluffy and creamy texture.

Wash thoroughly before peeling.

Peel and cut into a hexagon to make it more appealing.

Cut off both ends to
stabilize the "satoimo."

Then adjust the width, and peel off
one section at a time.

This technique makes it look good.

- Nice!
- So nice.

The corners of the hexagon are sharp, but the sides are smooth so that it looks like a six-sided barrel.

Cut in half in the middle and soak in water to remove any film.

OK Chef, you make it look so easy but let's see if I can do it.

This is difficult. I think.

Yes.

The surface of the "satoimo" is slippery,

so Chef Saito is going to show you how to cut it without cutting your fingers.

Cut off both ends and then cut in half in the middle.

Then, trim the sides so that top looks like a hexagon.

Four, five, six.

Chef, you are amazing!

I think I can do that.

Yes!

- OK?
- It has to be six side.

Six sides.

Like turtles.

Like a turtle. So, it's very like lucky.

In Japan, turtles symbolize longevity, so six sided patterns resembling a turtle shell are symbols of good luck.

We cut the sides like so.

Cut in half in the middle, and trim the sides.

Six, seven.

- Chef, what happened?
- That's OK.

- Were there seven sides?
- Sometime...

How do that happen?

No problems.

- OK, I'm gonna try six sides.
- One more, yeah.

So, maybe I should just cut in into wider strips.

Right.

Four, five, six, ahh.

- It's six-sides.
- Very beautiful.

Tada!

Great job, Yu!

Now, soak in water to remove any surface stickiness.

OK, so what's next?

Parboil.

Chef, why is the water kind of cloudy and whitish?

It's rice water.

Parboil the "satoimo" in water left over from rinsing the rice.

This is an age-old cooking method in Japan.

We use rice water to
parboil white vegetables.

It brightens the color.

Rice bran contains oil.

The oil coats the "satoimo" so they
turn out fluffy without shrinking.

Our ancestors were wise.

Add the "satoimo" to the rice rinse water and place over heat.

Cover the surface with aluminum foil to keep the "satoimo" submerged.

- So you're poaching them.
- Like steam boil.

Steam boil OK.

Bring to a gentle boil and simmer for 10 minutes.

10 minutes later...

OK. I check.

Let's check.

Test the "satoimo" with a bamboo skewer.

If you can stick it in, it's done.

Then soak in water.

This removes the smell of rice water.

I see.

OK, let's make the "dashi," key to flavor.

The base for the simmering sauce is a "dashi" made from "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" flavor.

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."

This "dashi" will determine the flavor of each ingredient.

- Let's combine seasonings.
- OK.

To that "dashi," add sake, "mirin," salt, and "usukuchi" soy sauce.

We want to keep the "satoimo" white.

OK.

Give it a quick stir and add the "satoimo."

- Just so the "satoimo" are covered.
- Oh right.

- "Hita hita."
- "Hita hita."

I love that word that means not too much not too little. But just right.

- "Hita hita." Yes.
- "Hita hita."

A paper lid will help the
"satoimo" absorb more flavor.

Cut evenly spaced holes into a piece of parchment paper to make a drop lid.

- To let the steam escape. OK?
- Yes.

And then, we put it here. OK.

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

Simmer for 10 minutes without poking it around to allow the flavors to slowly seep in.

So, Chef, today is our fifth episode of our "kaiseki" series.

So why does the "nimono" simmered dish come fifth?

The previous dish of grilled pork
was quite hearty.

So, we want to slow down the tempo
with a light dish of vegetables.

It comes in the middle, so we want to
relax and enjoy talking over sake.

Ah, so it's all about balance.

Yes.

It's been simmering for 10 minutes.

- OK.
- Yes.

And one more technique.

Let them cool.

This will allow the "satoimo" to
soak up more flavor.

OK.

Hot "satoimo" are delicious, but
let's make them more summery.

We'll let them cool.

Set aside to cool in the "dashi."

So, what do we prepare next?

Carrots.

Cut the carrot into five to six cm lengths,

peel, and cut lengthwise into six equal pieces.

To prevent the carrots from breaking up while simmering...

Here is a technique from our Chef!

Bevel or remove the corners.

Carrots are tender, so they break easily.

That's why we remove the corners.

Shave off about three millimeters from the corners.

More is better than less when trimming.
It looks much better.

That's why it has rounding look.

You want to make the carrots look nice.

Oh, can't you do the "mentori" with this? No?

No, ahhh.

Ah, good point.

Yes, you could.

Haha!

I told Chef something new.

- Very easy.
- Really?

Yeah.

- Well, folks you can use a peeler. Wow.
- Yeah, peeler is good idea.

Yey. I'm so glad, Chef.

- Now, parboil with the salt. Okay?
- Okay.

Parboil the carrots in lightly salted water.

Simmer for seven to eight minutes over medium heat.

They break apart easily, so don't move them around.

If a bamboo skewer goes all the way through, they're ready.

Soak in ice water to cool.

This releases the salt.

We want to infuse them with "umami."

So how will we season the carrots?

- With "umeboshi."
- Interesting.

It goes really well with carrot.

So if the those of you who have never heard of "umeboshi," It's a pickled plum and it's preserved with salt.

So, it's quite salty and of course it's very tart.

And then very popular in Japan.

I love "umeboshi" with white rice.

It's good. OK. Let's go.

Add "dashi," sugar and soy sauce to a pot.

Add a whole "umeboshi" and place over medium heat.

Stir until the sugar is dissolved.

And then carrots.

And carrots.

Cover with a paper drop lid and simmer on low heat for five to six minutes.

After five minutes...

This is also cool down.

Ah, right.

Place in a bowl and set aside to cool.

The "umeboshi" flavor will be absorbed
as it cools.

And finally, we have green beans.

Yes, green beans.

Remove any strings from the green beans.

Parboil in lightly salted water.

Plunge in ice water to stop the cooking process and to fix the vivid green color.

Drain and pat dry.

Now for the seasoning.

Add "dashi," "mirin," salt, and "usukuchi" soy sauce to a pot and bring to a boil.

We're using light colored "usukuchi" soy sauce because we want to keep the bright green color.

Turn off the heat as soon as it starts to boil.

And then, do we add the "ingen?"

"Ingen," no no no no.

Oh, we don't add the green beans?

Cool down.

We are gonna cool it down.

And then, green beans marinade.

- So, we don't boil the green beans again.
- Yes.

You don't want to ruin the color,
so wait for the liquid to cool.

"Nimono" incorporates a
wide range of techniques.

That's deep.

Once the liquid is cool, marinate the green beans for at least half an hour.

Then, cut in half.

OK. Arrange to serve.

"Kaiseki" cuisine, highlights the season, so the selection of tableware is very important.

- OK.
- OK, I will take this.

Is that OK?

This bigger for me.

Yes, that's a beautiful one.

- Yeah, this is beautiful.
- Okay.

You had mentioned that it was a summery dish.

So, I wanted something to kind of give an impression of the ocean by the water, so something blue.

The tray has a light wood grain, giving it a breezy, summery feeling.

Chef Saito also chooses a blue dish which he showcases, by using a silver tray.

Raindrops falling and spreading.

The cool image of a light summer shower.

So, let's plate the "nimono" on these summery dishes.

- Let's go.
- Here we start. Let's go.

Aim for a three-dimensional look when arranging the three types of "nimono."

Very slippery.

The "satoimo" is very slippery!

Arrange the "nimono" to look like a mound.

Here's a tip from our Chef.

Mix the three different seasonings.

Mix well.

We mix it?

- Yeah, mix it.
- Interesting.

Add a small amount of the carrot and green bean seasoning to the main "satoimo" seasoning, and mix.

- This adds depth to the flavor.
- Interesting.

Pour liberally over the "nimono."

Aromatics are essential to "kaiseki" cuisine.

Green "yuzu" is a summer citrus with a refreshing aroma.

Let's use the zest.

Peel off a thin sliver and cut into threads.

I love "yuzu."

It's green "yuzu."

- Green "yuzu." Summer "yuzu."
- Summer "yuzu."

Just a tiny amount of shredded "yuzu"
gives it a summer feel.

- OK?
- Yes.

- Very nice.
- Oh, really? Thank you so much.

Chef Saito filled the bowl with soup, to look like a pond, visually helping us to cool down.

OK and it's finished.

Bon appétit!

Dried "shiitake" mushrooms, full of "umami," are reconstituted, to make a lustrous "nimono" called "tsuyani."

Select mushrooms of uniform shape and size for visual appeal.

Dried "shiitake" mushrooms actually have much more concentrated "umami" than fresh ones do.

Right.

We're going to infuse the "shiitake"
with their own "umami."

First, let's rehydrate.

OK.

- Careful not to discard the liquid!
- Yes.

Soak the dried "shiitake" in water to reconstitute them.

After about six hours, they become plump and lustrous.

The water they soaked in is full of "umami."

Add the liquid and "shiitake" to a pot and place over medium heat.

Simmering before seasoning
plumps up the "shiitake."

Cover with a paper drop lid and simmer without seasoning.

It starts to boil in about a minute.

Wait until it starts to bubble
before adding sugar.

Then, add the "mirin."

"Mirin" is a sweet cooking sake, used to add a mellow sweetness and luster to foods.

After adding the sugar and "mirin," simmer for five minutes to infuse the "shiitake" with a sweet flavor.

After five minutes...

And then, soy sauce.

Add the soy sauce at the end to preserve its aroma.

Simmer for 10 minutes more to reduce the liquid.

Umm, it smells wonderful.

Continue simmering until there is hardly any liquid left.

- Ah.
- You see?

So, all the seasonings and broth of the flavor have gone into the mushroom.

OK.

- OK.
- You see?

- Yes.
- Color is also nice.

Arrange to serve?

- Yes.
- OK.

"Shiitake" mushroom.

Stack the "shiitake" to form a three-dimensional arrangement.

- And then, add poppy seed.
- Poppy seed.

Accent.

Looks like a bit of a glitter of gold.

It adds a nice accent.
OK, and finished.

Both "nimono" dishes are ready to serve.

Enjoy the different flavors and textures of the "nimono" that make the most of Japanese cooking techniques.

Chef.

Today's simmered dish looks beautiful.

I mean, it's so simple, but I think of all the techniques that went into this.

- Yeah. Many techniques.
- I mean, today, I have to say, this was quite, quite the lesson.

"Nimono" involves many techniques,
like cutting, flavoring and "dashi."

This knowledge will add to your
appreciation of "kaiseki."

- So, please.
- Okay.

Should I start with "satoimo?"

- Yeah.
- Okay.

"Iitadakimasu."

Uuh, it's so soft.

And I just love this texture. It's...

It's tasty, and it's so full of flavor.

- Taste. Yes.
- Yes, it's really nice.

But it doesn't overwhelm the "satoimo."

It's so true. Because the inside taste like "satoimo."

It's delicious.

How about carrot?

Yes. With the "yuzu."

- Oh, that is so flavorful.
- Yes.

Has a hint of the pickled plum that "ume."

But it has that beautiful sweetness that's added to the broth,

and the "yuzu" adds a nice crunch, and it's so refreshing.

So, refreshing.

- Okay, how about green beans?
- Green beans.

This adds a nice texture.

It's amazing.

- They're all in the same dish, but very different flavors.
- Yes.

Everything is simmered separately,
so every bite is a new experience.

Each has its own flavor.

And also you...

There's a hint of "umeboshi" in it.

There's you know, of course, the "dashi" flavor is full of "umami."

- Yeah.
- It's really nice.

Some people don't finish the soup,
but I recommend savoring it all.

Yes. In Japan, you are allowed to hold your dish.

And how about dry mushrooms?

Okay. So, it's so soft and so plump.

Such a burst of flavor.

"Umami" flavor.

This is very elegant and subtle, and this just gives you that power.

Yes. Right.

Because you added the poppy seed, it has a little bit of a crunch, so it gives you a variety of texture.

Chef, you're amazing.

Thank you so much.

The next time I go and have a "kaiseki-ryouri," I will really appreciate it.

From the bottom of my heart, because I know now what the chefs have gone through.

Thank you so much.

"Kaiseki" cuisine is for
special occasions.

A lot of effort goes into each dish,
for the enjoyment of the diner.

Do try making fragrant and flavorful
"nimono" with local vegetables.

Well, Chef. Thank you so much for teaching us and teaching me.

I learned so much today.

Thank you for joining me.

- Yes, will Chef please try.
- Okay.

Now for a recap.

First, the three simmered vegetables.

It's important to highlight their flavor and color.

Trim the "satoimo" into hexagons, parboil in rice rinse water, then simmer in seasoned "dashi."

Bevel and parboil the carrots.

Simmer them in seasoned "dashi," with an "umeboshi."

Parboil the beans, then marinate in seasoned "dashi."

Cool the ingredients, and serve with soup.

Next, simmered dried "shiitake."

Rehydrate in water, and seasonings, and simmer until the liquid is mostly gone.

The mushrooms are ready to serve.

Bon appétit!

Try making these authentic "kaiseki" dishes at home!