Dining with the Chef!

Hi everyone! Welcome to the 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, "Hiyashi chuka."

Wow, I love "Hiyashi chuka," the Chinese style cold noodle dish.

Yes. So in Japan, around summer time, a lot of the restaurant put out signs that says "Hiyashi chuka hajimemashita."

Meaning we have started serving "Hiyashi chuka" and that makes me feel like, "oh, summer's coming."

A lot's of toppings.

That's right.

Are we making anything else?

So, another summer classic "Hiyayakko."

But "Hiyayakko," chef, isn't that just chilled tofu?

Yeah, just tofu but we have many techniques.

I can show how to make special.

I can't wait! So 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 dishes perfect for summer: "Hiyashi Chuka" and "Hiyayakko."

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.

"Hiyashi Chuka" refers to chilled noodles with a variety of colorful toppings,

dressed with a tangy sauce of vinegar, soy sauce, and fragrant sesame oil.

Choose relatively thick noodles with a smooth texture to get the most of their delicious flavor.

So chef, where shall we start?

First, prepare the ingredients.

- That's right and today we have a lot of toppings, right?
- Yes.

So, we have the chicken, the ham, and this is "kanikama" as we call in Japanese.

I guess you can say imitation crab or crab stick, carrots and cucumber and eggs.

Wow.

Make sure to cut all the ingredients into thin strips.

So that they are easy to mix with the noodles.

Slice the chicken before boiling.

We want to keep things light, so use breast meat and remove the skin if it's attached.

Cut into 4 or 5 pieces.

Slicing at an angle increases the
surface area, so it cooks faster.

Oh, I see. Okay, okay.

Then boil the chicken.

Use a deep-frying pan and add water, sake, salt and thinly sliced ginger.

Why do we use the sake and ginger?

The sake gives the chicken
a fluffier texture.

It also removes the smell which is
replaced with the aroma of ginger.

Add the chicken and leave to soak.

Place the pan over medium heat.

Cover loosely with aluminum foil to poach the chicken.

After about 2 minutes, turn over and remove any surface residue.

Cover again with aluminum foil and poach for 5 more minutes.

Transrfer the contents to a bowl to cool.

So cool down.

Let it cool down.

Once the chicken is cool, cut into strips.

The strips should be 4 to 5 centimetres long.

Oh, really like this?

No, no, no, no.

This way.

How do you know which way?

Cut across the grain to get
a fluffier texture.

Okay, so cut across the grain. Okay.

This makes it easier
to hold the sauce.

Okay, that's enough.

Now for the crowning glory, "kinshi tamago."

It's an egg crepe, cut very finely, to look like golden threads.

But these are so difficult to make, chef.

No. very easy.

Really?

Beat the eggs with chopsticks, using a cutting motion to keep air bubbles to a minimum.

Cutting motion.

Right.

The cutting motion, because if we mix it, we add air which we do not want.

Right.

Add a pinch of salt and continue beating.

Cutting motion.

Use your chopsticks like this.

Okay. So make sure that the chopsticks are standing, okay.

Beat until the egg whites are barely visible, so that it looks like this.

And we're ready to start cooking.

Chef Saito will show us how.

Coat the frying pan evenly with vegetable oil and place over medium heat.

The egg needs to be really thin.

So, it's very important, temperature.

Dip the tip of your chopstick in egg and draw a line in the pan.

If the egg firms up immediately, you're ready to start cooking.

You see.

How do you know it's ready?

- The egg firms up immediately.
- Yes.

- So it's hot enough.
- Oh okay.

1 ladle.

One ladle of egg is about 50ml.

- Sound is good.
- Yeah, sounds good.

Now, soon you add the egg, lift the pan and spread out the egg.

Oh, we spread it around the frying pan.

You want to dry the surface.

Once it starts to dry, use a cooking chopstick to flip it over.

Okay, how can you do that with just one chopstick? That's amazing.

Insert the chopstick, under the egg and lift it up while twisting the chopstick, then flip it over.

Oh, you turned it over!?

Turn it over.

That's hard.

A few seconds.

And then, on the paper.

Place a paper towel over a colander and flip the egg onto it to remove the oil while it cools down.

Wow.

Like that.

That's beautiful, Chef Saito.

Thank you.

Now it's your turn, Yu.

Add a generous amount of oil to the pan, and coat evenly.

High heat keeps the egg from soaking up
the oil, so it won't tear easily.

Okay. I think it's okay now.

So, one ladle full? Here we go.

Oh, good sound.

Does it sound good?

No need ladle.

And quickly, quickly, quickly, quickly.

The egg will firm up, right away, so quickly shake the pan to spread the egg out.

Only just a chopstick.

- Please, one chopstick.
- I don't think I can do it with one chopstick.

- Okay, I'm going to try.
- Try.

Twist the chopstick.

Okay, I can do it, I can do it.

You can do it.

Oh, I'm so happy!

Chef, thank you so much.

The key is to turn and twist.

Turn and twist. Yes.

I think if I make fifty of these, I can do it.

- Right. It requires a lot of practice.
- Yes, I understand that, Chef.

Practice makes perfect, so give it a try.

Let it cool thoroughly.

Cut into fine strips to make the "kinshi tamago."

Make a stack of egg crepes.

We want the threads to be 4 to 5 centimetres long, so cut the stack into three equal portions.

Then stack the pieces.

Here is a tip from our Chef!

Cut straight down as if you were beating the eggs.

Just chop straight down.

With the heel of the knife.

You chop straight down so that
the stack won't shift.

Yeah, that's true.

Chopping straight down prevents the stack from shifting

and keeps the egg from sticking to the blade, allowing for a clean cut.

- There are various cutting techniques.
- Yes. Amazing.

Wow, it looks so perfect.

The "kinshi tamago" are so fine, they really do look like golden threads.

Now let's prep the other ingredients.

Cut all ingredients into 4 or 5 centimetres lengths.

For texture, it's better to cut the cucumber so that it's slightly thicker than the egg.

So, about 2-millimeter-wide strips.

Carrots are hard, so cut into strips, that are slightly thinner than the cucumber.

Ham is tender, so cut into slightly wider strips for texture.

So, next we have crab stick or imitation crab.

And how do we prepare this?

- By hand.
- By hand!?

Yeah, very easy by hand.

Like this.

That's so easy.

Crab sticks are crab-flavored "surimi" or fish paste that is shaped and steamed to look like the leg meat of snow crabs.

To imitate the look and texture of crab, crab sticks are fibrous and can be shredded easily.

So, it really does give you the crab flavor,

and it's very popular in Japan and it's literally available in supermarkets, everywhere.

So today we have lot of toppings for our "Hiyashi chuka,"

but chef, can you suggest other toppings?

Sprout.

"Daikon" sprouts.

Ginger, red pickled ginger. "Benishoga."

You know what I love is "myoga."

"Myoga" and "shiso," so good.

How about avocado?

Avocado is good.

Whatever you like to your liking, yes.

The base of the 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.

Let it 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.

Then, turn off the heat and allow the "katsuobushi" to sink.

Then, strain through a paper towel.

This is all it takes to make a clear and flavorful golden dashi.

The dashi will form the base of the sauce.

Combine the dashi with sugar, rice vinegar, and soy sauce.

And sesame oil.

Wonderful smell.

Okay.

And mix well.

Mix well.

Mix until the sugar is fully dissolved.

You're not going to heat this.

Ah I see.

This is based dashi stock, good.

Transfer the sause to a container to pour over the noodles just before serving.

"Hiyashi chuka" sauce is done.

So, what's next?

Boil noodles.

Okay, what kind of noodles are we using this time?

You can use whatever kind of
ramen noodle you like.

But the texture of thick noodles
matches the sauce and toppings.

Place the noodles in boiling water and boil according to the directions on the package.

Drain and rinse in ice water to chill.

Drain completely to remove any excess water.

Now for a secret ingredient to boost the flavor.

Sprinkle with salt, pepper, and sesame oil.

And toss lightly.

Look at all these colorful toppings!

We'll be using all six.

So, we add the noodles.

- Plate the noodles like this.
- Oh, chef what are you doing, so fancy.

Giving it a twirl will make it easier
to mix with the sauce and toppings.

All right. So, I'm going to add the eggs first.

This looks so yummy.

The ham.

- Balance the colors.
- Okay.

Chef Saito creates a mound and arranges the toppings around it

so that it looks like they're standing, placing the "kinshi tamago" on top like a crown.

So colorful!

Oh, Chef, beautiful!

You, too.

Thank you.

And the mustard. Japanese mustard.

Japanese mustard.

Serve with Japanese mustard to taste.

And it's finished.

Chef Saito's secret to making chilled tofu is to use salt and sake to boost the flavor of the tofu itself.

"Hiyayakko" or chilled tofu is the summer staple in Japan.

You often see it in casual places like izakaya restaurants and it's served with various toppings.

Yes.

I'm going to show you a quick and
easy way to boost the flavor.

And today we are going to use soft tofu or silken tofu.

In Japan, tofu is packaged in water to keep it fresh.

So, the first thing you need to do is drain it.

Then, cut into easy-to-eat pieces.

Around six equal pieces is usually okay.

Here is a tip from our Chef!

A simple extra step to boost its flavor.

- We need the clear water.
- Okay.

And also sake.

Sake!?

Yes, sake and the also just a little bit salt.

Interesting.

- And mix well.
- Wow.

Usually, we'd just cut, plate,
and serve the tofu.

But it's been resting in the package.

So, we want to revive it.

Interesting. I didn't know that.

Just let it soak for a while.

Okay?

It'll make a world of difference if
you do this 4 hours before serving.

Four hours?

Four hours. Yes, and the refrigerator.

You see? And refrigerator.

Wait for four hours, and very delicious "hiyayakko."

The salt triggers osmosis, so the tofu releases the water it was packed in, while the sake adds to the flavor.

Prepare the topping.

Okay.

Let's prepare the condiments.

Grate the ginger.

Finely chop the green onions.

Next add a dash of "mirin" to the soy sauce to enhance the flavor.

Make sure to mix completely.

Okay, let's arrange to serve.

Yes.

The tofu has been soaking for 4 hours.

It doesn't look any different.

Does it become firmer? No?

Just a little.

Plate in a dish, evocative of a cool spring and top with green onions and ginger.

Drizzle with the soy sauce and secret ingredient.

And finally, a sprinkling of "katsuobushi."

- Perfect chilled tofu.
- Oh, that looks so good.

Chef Saito plates the remaining tofu in a large bowl.

He fills it with fresh water and adds ice.

That makes it look very cool.

And finally, for decoration, green maple leaves.

Wow, that's so pretty, Chef Saito.

A little green gives it a
cool summery feel.

Plate the condiments in a dish divided into sections.

Okay.

Wow. That's pretty.

An attractive presentation to help cool you down in the summer.

This is "hiyayakko."

"Hiyayakko."

And finished.

Both dishes are now complete.

What a wonderful way to enjoy the taste of summer and get a feeling of Japan.

Wow, Chef.

Today's meal is undeniably summer!

- Summer.
- Yes, summer.

Look at all the toppings.

Is there a way I should eat it? I should mix it all together, right?

Wait, wait.

Oh.

Sauce first.

Oh, yes. We can't forget.

The sauce first, Yu-chan.

Yes. So, I just put it all over?

- All over.
- Okay.

Just smells so good.

So good.

And then mix.

Yes. And then we mix.

Wow.

I love how you used the thick noodles this time, because it really goes well with the sauce.

And the "kanikama."

"Kanikama."

Okay. So "itadakimasu."

Delicious.

Thank you so much.

I think I have to mix it all together so I can have everything in one bite.

Wow. This is wonderful.

The softness of the chicken and the crunchiness of the cucumber and the carrot.

Carrot.

So many different textures in your mouth. It's really, really good.

That's what I like most
about "hiyashi chuka."

You can enjoy different flavors
and textures in one bite.

Can you taste the noodle the seasoning?

- I put salt and pepper and sesame...
- Sesame oil.

Yes! I was going to say the noodles are very fragrant.

That's wonderful.

Okay. Try some tofu, "hiyayakko."

Okay. I'm really looking forward to this, 4 hours.

Just 4 hours. Sake and salt.

Wow.

Wow.

Oh, this is really good.

How can I explain it? Mmm.

Creamy?

Mm-hmm.

It is creamy, but at home, when I open the tofu package and add the condiments,

you can still taste the wateriness of it.

It's watery. But it's not like that at all.

No?

No.

A little effort makes a big difference.

Seasoning the noodles and
using "dashi" for the sauce.

Japanese cuisine can take time to
prepare, but the results are worth it.

So I hope you'll give them a try.

Well Chef, thank you so much for teaching us.

And thank you all for watching Dining with the Chef.

Thank you for joining me.

Yes.

Let's go over the recipes one more time.

First, Chilled Ramen Noodles.

Before cooking, slice the chicken then boil in sake and ginger.

Cut into strips.

Fry the eggs, keeping the layers thin.

Cut into fine strips.

Cut the cucumber, carrot, ham and crab sticks into similar shapes.

Boil, then drain the noodles, and add salt, pepper and sesame oil and mix.

Arrange in a bowl, add the toppings and enjoy with a sauce made with dashi, vinegar and soy sauce.

Next, Chilled Tofu.

Soak the tofu for 4 hours in sake and salt.

It adds so much flavor!

Top with soy sauce, "mirin" and condiments.

That's it!

Cool off this summer with these oh so delicious recipes!