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 potato "agemanjyu."

Today is part six of our series on Kaiseki Multi-Course meals.

Right.

Deep-fried potato balls.

So is there anything inside them?

Yes, sweet and savory chicken "soboro."

Woo I love "soboro."

So ground chicken that's seasoned perfectly.

Yes, and we finish with "gin-an" sauce!

"Gin-an" sauce is a clear and luxurious sauce.

It's thickened by using potato starch.

Right. Very fancy and beautiful.

- Are we making anything else?
- Yes, the popular classic "agedashidofu."

Well I can't wait!

OK, 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 elegant dishes:

Deep-fried Stuffed Potatoes, and "Agedashidofu," Deep-fried Tofu with Seasoned "Dashi."

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

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

Always entertaining!

Authentic Japanese cooking.

Here's what's cooking today.

In the sixth installment of our series on making a "kaiseki," multi-course meal at home,

two exquisite deep-fried dishes!

First, "agemanju," or chicken-stuffed potato balls,

featuring ingredients associated with autumn in Japan.

They make the most of traditional culinary techniques.

So make sure you watch every single detail.

In Japanese, this dish is called "agemanju," or deep fried "manju."

"Manju" are balls of mashed or grated
potatoes or root vegetables.

Let's start the "manju" filling "soboro."

"Soboro" is ground meat that's crumbled.

- I especially like them on top of white rice.
- Yeah.

First, season the ground chicken.

Here is a tip from our Chef!

Season before cooking to boost the flavor.

Add the ground chicken, sake, "mirin," and soy sauce to the pot.

Next stir with three chopsticks.

Yes, I see you have three chopsticks.

- Why is that?
- This way, it's easier to mix.

All right, OK.

- Be thorough.
- OK.

You want the chicken to
absorb the seasonings.

So, mix before cooking.

It'll soak up all the flavor.

- Stir, stir, stir.
- I see.

Mix until the chicken and seasonings are fully incorporated.

Wow, you are right. It's kind of soaked up all the seasonings.

Okay, how is this, chef? Is this okay?

That's OK, it's good. Good job!

Once everything is combined, place over low heat.

Stir slowly, until the chicken is evenly cooked and finely crumbled.

When making "soboro," it's important to keep on stirring.

Otherwise, the "soboro" will burn.

So, keep on stirring.

Soy sauce burns easily, so you need to be extra careful.

After about 3 minutes, you'll have a finely crumbled "soboro."

But you'll also have some excess liquid, which contains fat and unwanted flavors.

This will give off smells,
so drain off the liquid.

Empty into a strainer to drain off the liquid.

And you have a finely crumbled "soboro."

- Next, prepare the vegetable garnish.
- OK.

Prep the edamame.

Rub with salt to remove the fuzz on the skin.

Without rinsing off the salt, add to a pot of boiling water and cook for 2 minutes.

Empty into a colander to drain and set aside to cool before shelling.

Next prep a carrot, evoking a sense of autumn.

Cut the carrot to maple leaf shape.

- We can use a cutter.
- Ah nice.

Slice the carrot into 5-milimeter-thick slices.

It's easier to cut out the carrot if you place the slices on a dampened, sterile cloth.

Use another cloth to press down and protect your hands.

And then, press.

Ah, and just pressed down... OK.

Cut out 2 or 3 leaves, per slice.

OK.

So, so cute!

That is so cute!

Wow... I love this!

You know, because in the fall, or during the autumn season, the leaves change color.

Oh, this is a wonderful way to represent the season of the dish.

We want to evoke the sense of
a mountain in early autumn.

The leaves are turning red.

It's the best time of the year, as
summer slowly makes way for autumn.

This dish depicts such beauty.

- Wonderful, Chef Saito.
- Thank you.

Boil the carrots in lightly salted water.

If you overcook the carrots, they'll lose their shape.

So, after about 2 minutes, remove and shock in cold water, to stop the cooking process,

and pat dry with paper towels.

Now for the potato balls.

Cut the potatoes into 1 centimeter cubes to make mashed potatoes.

Soak briefly in water before boiling.

Boil the potatoes for 10 minutes.

Once they're done, drain and return to the pot.

Cook over low heat until there is no more liquid.

This will prevent the mashed potatoes from becoming soggy.

- And then, masher.
- Wow, with the masher.

- Masher.
- Mash, mash, mash...

Put your whole body into it.

Mash as finely as possible to form smooth potato balls.

So let's make "manjyu."

- Yes, please teach us how.
- OK.

Add a pinch of salt
to the mashed potatoes.

This is to give the potatoes a mildly, salty flavor.

And now some potato starch.

This binds the potatoes, making it easier to form the dumplings. You can also use flour.

- And mix well.
- OK.

Press and knead until it becomes sticky.

Once the potatoes are sticky, start forming the dumplings.

Take a portion of the mixture and form a patty,

slapping it back and forth between your hands, to remove any air bubbles.

Then, make a well in the center.

- Use a spoon to fill it with "soboro."
- Ah... that already looks so good!

Wrap the potato around the "soboro," to keep the dumpling from cracking, and smooth the surface.

Shape into a ball.

Chef Saito, you make it look so easy.

Now, it's your turn, Yu.

Like an "onigiri," like a rice ball...

And I flatten it.

Make a well and fill it with "soboro."

The chicken "soboro."

Press down with your thumb
as you turn it around.

Press gently.

- Shape into a ball.
- OK.

Press down with your thumb as you turn it around,

slowly bringing the potato mixture up and around the "soboro," to enclose it.

Then, shape it into a ball.

- Seal the ball.
- Ah... OK.

Oh, and then you gradually close it, like so.

Chef, I was able to do it.

- Oh, it's perfect!
- Yay!

- Very cute!
- It's so cute!

- Fun, too.
- This is fun.

I love it!

- There's an element of surprise.
- Yes.

You know, just in everyday cooking, the element of surprise adds a bit of fun to the dish.

Yes, it's important to add
a little twist.

And give it a different look.

- It's what makes it special.
- That's true.

They turned out very well.

OK. Next, time to fry.

First, coat with potato starch.

This helps the sauce stick.

Heat the oil to 170 degrees Celsius, and fry the potato dumplings.

The ingredients are already cooked through, so you only need to fry for 2 or 3 minutes, to crisp the coating.

Be careful not to brown the dumplings.

You don't want the color to change.

You want the "gin-an" sauce, carrots, and edamame to stand out.

- They're done.
- So pretty!

Yu, now it's your turn!

Fry until the thin crust is crisp.

Wow, looks great!

- Oh.
- That looks good.

I like how the potato starch has formed a crust. Nice!

- This is very important.
- Yay!

The crispy crust will make a delicious contrast to the "gin-an" sauce.

So, let's make the sauce.

Let's start by making the base stock, or "dashi," with "kombu" and "katsuobushi."

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

but don't 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.

And... you have a clear and flavorful golden "dashi."

OK, let's make the "gin-an" sauce.

So Chef, "gin-an," the "gin" means silver.

- Why is it silver?
- It's thick, but glistens.

- It really is a silvery sauce.
- Silver sauce, OK.

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

"Usukuchi" soy sauce is a light-colored soy sauce.

You want to keep the color
as light as possible.

Place the pot over medium heat.

Prepare the potato starch slurry.

Combine equal parts potato starch and water, and mix just before adding.

Add the slurry to boiling "dashi."

Otherwise, it will be lumpy,
and won't thicken evenly.

Add the slurry, little by little, mixing as you go.

Keep mixing to prevent the formation of lumps.

Little by little.

So we can't put it all in at once. Just little by little.

Little by little.

- Ah... yeah, it's thickening.
- Thickening.

It's starting to glisten
as it becomes translucent.

Like silver.

Can you see?

The sauce reflects the light, and makes it look shiny and silvery.

Wow, that looks good!

This is "gin-an" sauce.

- OK.
- OK, Chef.

OK, now let's arrange to serve.

Next, select the dish to go with the tray and chopsticks.

The dish needs to be deep enough to hold the "gin-an" sauce.

I'm going to choose something I normally wouldn't choose, so I will choose this one.

- Very chic!
- Yes. I wanted to keep it simple.

Yu selects a chic, plain-colored dish, to showcase the "gin-an" sauce.

Let's see... Yes, this one.

Chef Saito chooses an elegant blue and white patterned dish.

Place the white potato ball in the center.

And then, "gin-an" on.

Such a pretty sauce!

- So glossy.
- So glossy!

- Special sauce.
- Oh.

The ball is decorated with edamame and carrots, to evoke the image of a mountain in early autumn.

Oh, so cute!

I like how the little carrots float on top.

Add wasabi, as a final touch.

- OK.
- So pretty!

- Oh, beautiful!
- Yay!

Pretty as a picture.

And it's finished.

Now, for another fried dish.

It highlights the white color of the tofu.

Although it's often served in "kaiseki" cuisine, it's actually easy to make at home.

Today, we're going to use "kinugoshidofu," or silken tofu.

It has high water content and a creamy texture.

Cut the tofu into 3-centimeter cubes.

Place the tofu between paper towels, and set aside for half an hour.

This is to drain and boost the texture.

OK, let's fry tofu.

Coat evenly with potato starch.

Coat all sides.

Do this just before frying.

If it is left too long, the potato starch will form a thick crust, that crumbles easily when fried.

So, after coating with potato starch, fry immediately in oil, heated to 170 degrees Celsius, for 3 or 4 minutes.

Don't overcook. The tofu
tastes best when warm, not hot.

Overcooking ruins the umami flavor, too.

Also, you don't want to brown the tofu.

It won't look as elegant.

Remove any bits that fall off, they will burn easily.

Just crisp the surface.

- That's enough.
- It's done. Wow!

Very nice!

Next we make the sauce.

"Bekko-an."

So "bekko" means "tortoise shell."

Is it called that because the sauce is brown?

Yes, brown.

Add the "dashi," "mirin," and soy sauce to the pot.

The recipe is basically the same as the "gin-an" sauce, except for the soy sauce.

- So here, we use regular soy sauce.
- Regular soy sauce.

And what is the difference?

"Usukuchi" soy sauce is lighter
in color, but saltier.

Regular soy sauce is dark but less salty.

So use wisely.

- Regular soy sauce has more oomph.
- Ah OK.

"Usukuchi" soy sauce is saltier,
but not as fragrant.

- Interesting!
- Very interesting, yeah.

So let's make the "bekko-an" sauce.

The process is the same as the "gin-an" sauce.

Boil the "dashi" before adding the slurry.

Little by little.

Be careful not to burn the soy sauce.

Keep on mixing to prevent lumps from forming.

OK, the "bekko-an" is done.

Now for the plating.

Stack the tofu to form a mound.

And then "bekko-an" a lot.

Ah, that looks so good!

Top with grated ginger, green onions,

and "katsuobushi", to add color and flavor.

Use finely shredded "katsuobushi," to give it an elegant touch.

How beautiful!

OK! "Agedashidofu" is done.

Both dishes are now complete.

Two elegant fried dishes, with two different sauces.

Bon Appétit!

- So first, "kanpai."
- Yes, "kanpai!"

"Kanpai!"

- Very nice.
- Very flavorful.

So today we learned how to make two deep fried dishes,

and they are both topped with beautiful, clear sauces.

And you can actually tell the difference in color.

- I can't wait to taste them.
- Yes, thank you so much.

Please try the potato "agemanjyu."

Just looking at this dish gives you that wonderful essence of autumn in Japan, with the changing of the leaves.

I just love it. It's so beautiful!

- Like a mountain.
- Yes.

Oh, I love how this opens up like this.

And look at that!

With the surprise "soboro" inside.

Oh, this is wonderful.

Mmm!

- Oh, that is just so wonderful!
- Thank you.

You know, the crust of the "manju," the dumpling, is a little bit hard,

and as you bite into it, it becomes very soft because of the potatoes.

And then, the crumbled chicken inside has this wonderful, refreshing taste.

I mean, it's flavored with the right seasonings, but it still tastes very light.

Yes, very.

And I just love this "gin-an," Chef.

I love the color.

It makes it look very classy, and... and yet it's full of flavor.

The clear and pale "Gin-an" sauce brings
out the beauty of the other ingredients.

You can see what's inside the ball.

It's a vegetable dish
packed with surprises.

- So please try.
- OK.

- "Agedashidofu."
- All right, I try the "agedashidofu."

Mmm! Oh, that's so nice.

The silken tofu is very soft, and I love when you bite into it...

it gives off that aroma of the soy; and the "bekko" sauce...

I know that we use the regular soy sauce, but it tastes sweet. I don't know why.

Tofu and soy sauce
are both soybean products.

The synergy results in sweetness.

Yes, yes. I have to say: because we added the potato starch coating,

the sauce really sticks to the tofu, and it's really nice.

Today, I introduced two fried dishes.

By changing the sauce, you can
change the appearance and season.

Both are perfect for celebrations,
so I hope you'll try them.

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

- Thank you for joining me.
- Yes, and please try, Chef.

Now for a recap of today's recipes.

First, the Chicken-stuffed Potato Balls.

Season the ground chicken before cooking.

Keep stirring over low heat to prevent burning.

Boil and mash the potatoes,

add the salt and potato starch, make into a paste, then wrap the "soboro."

Then shape into a ball.

Coat with potato starch, and deep-fry, without browning.

Then make the sauce.

Drizzle with "gin-an" sauce made with "dashi" and "usukuchi" soy sauce.

Garnish with carrot and edamame.

Next, the "agedashidofu."

Cut the tofu, pat dry with paper towels, and coat with potato starch to fry.

Drizzle with the "bekko-an" sauce, made with regular soy sauce, and garnish with condiments.

That's it!

Why not make these elegant, deep fried dishes yourself!