Dining with the Chef!

Hello and welcome to Dining with the Chef.

I'm your host, Yu Hayami.

And here's our wonderful chef, Saito.

Hello, Yu. Hello, everyone.

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

Today? Mix the rice with grilled red king crab!

Oh, that sounds delicious.

Yes, very fancy.

Today is the seventh episode of our series on "Kaiseki" Multi-Course Meals.

- And the seventh course is Rice.
- Right.

Today we grill the crab shell, and add it to stock.

Oh, that sounds delicious.

Red king crab, flavor, and aroma!

And are we going to make anything else?

"Konomono" pickles.

"Kaiseki" meals have pickles with rice.

Pickled vegetables?

Yes, they have extra aroma!

Okay 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, mouth-watering steamed rice mixed with king crab, and fragrant "konomono."

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

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

Always something fun with the chef!

Authentic Japanese cooking.

Here's what's cooking today.

We're continuing our series on multi-course "kaiseki" cuisine

with the 7th course: rice and "konomono" or relish.

"Kaiseki" cuisine, highlights a seasonal theme using fresh, fragrant ingredients.

Today's theme is autumn, with the final rice dish

featuring the rich flavor and aroma of king crab,

which is in season from autumn to winter, topped with aromatic "mitsuba" leaves.

- First, take out the crab meat.
- Okay.

Oh, that looks so good.

I can imagine grilling this and eating it... oh yeah, that will be so good.

King crab is very popular in Japan.

- Crab conjures up images of winter.
- That's true.

- It's delicious simply boiled.
- I know.

The meat removed from the shell will be mixed into the rice, so shred into easy-to-eat pieces.

- Okay, today...
- Yes.

So we mix with rice.

Mm-hmm, okay.

- But the shell is key.
- Okay.

- Now make the stock.
- Yes.

- With the shell.
- Okay.

So first, make Japanese "dashi" stock, as a base.

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 not the white powder as this contains 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 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."

The king crab shell we're adding today, will boost the umami flavor.

The shells will release more umami
when grilled.

Just place a grill on your stovetop.

- Okay so grilling it adds an extra layer of flavor.
- Yes.

See?

Smells wonderful.

This crab smell, yum yum yum.

Grill the shells until charred and fragrant.

This releases the excess water
and concentrates the aroma.

- Smells so wonderful.
- Ah smells great.

And now we're going to add this to the "dashi" stock we made earlier?

- Yes.
- Okay.

Add the shells to the "dashi,"

and simmer over medium heat.

I see that because we charred the crab shells, it's going to be really intensified in flavor.

- And the rice is going to be absorbing all this delicious flavor and aroma.
- Aroma.

Rice is crucial to Japanese culture.

So cooking it involves
many techniques.

There are so many delicious rice dishes.

So exciting.

Bring to a boil and simmer for 2 to 3 more minutes to extract the crab's aroma and flavor.

Remove the surface residue, and the crab-flavored "dashi" is ready.

Okay.

Okay.

- Turn off.
- Turn off.

- Oh...
- Yu-chan.

Sorry, I was in that crab zone.

Strain through a colander, lined with paper towels.

Wow, look at the color.

- Nice color.
- I know!

That's amazing.

Oh that's wonderful.

The rice is going to taste amazing.

Okay, this is good.

So what's next, chef?

Add even more aroma!

Let's cut "mitsuba."

- "Mitsuba" is the Japanese herb with the very nice refreshing aroma.
- Yes.

"Mitsuba" goes well with seafood. It adds
a fragrant accent and a nice green color.

So what if we can't find Japanese "mitsuba?"

Can we substitute it with another herb?

Parsley.

Italian parsley, chives.

- Chives?
- Dill.

- Dill, oh interesting.
- You can use any kind herb.

Chop the "mitsuba," into 5 to 7 milimetre lengths, to add a crispy texture to the rice.

You want to enjoy the texture.

I love the way cuts like the sound "zakuzaku." So nice.

Use both the stems and the leaves.

Ginger will add more fragrance.

The ginger needs to be minced.

Now it's finally time to cook the rice.

Yes, but the first, the key step, rincing rice.

Okay, this is a very important step in Japanese cooking.

Chef Saito will teach us how to cook the rice, step by step.

First, rinse off the bran.

360 mililitres of rice or 2 rice cups, will give you about 4 bowls of rice.

Now let's rinse.

Pour into a bowl, place under running water,

and give it a quick stir to allow dust and other unwanted particles, to float to the surface.

Then, drain off the water.

Use both hands to rub the grains together.

This has to be done gently because the grains bruise easily.

It only requires a brief rinse.
The water doesn't have to be clear.

Rinse quickly, under running water, changing the water 2 or 3 times.

The water doesn't have to be clear afterwards.

You don't want to lose the umami.

So, stop rinsing once the grains
under water are visible.

This should do it. Now pour into a colander to drain.

Make a well in the center to drain quickly and evenly.

Set aside to allow the rice to absorb the remaining water.

Letting the rice soak for 30 minutes is
key to cooking fluffy but sticky rice.

- Okay, Yu-chan. Now let's cook.
- Okay.

Chef Saito is going to use a "donabe," a traditional earthenware pot.

It conducts heat slowly, resulting in fluffy rice.

It also retains heat well.

If you don't have a "donabe," no worries.

The cooking method is the same.

Step two is seasoning.

Add the rice and "dashi."

Then, add "mirin" and "usukuchi" soy sauce for more sweetness and umami.

And then ginger.

The ginger adds aroma, flavor, and a nice crunch.

Cover and proceed to step three.

Heat over high and bring to a boil.

Cook for about 10 minutes.

So chef, we are approaching the end of our "kaiseki" Meal series,

and this is our seventh episode and the seventh course.

Why did you pick this mixed rice with crab for this episode?

We're in the middle of autumn.

The best season for crab.

It's an exquisite dish.

Serving rice in a "donabe" is a perfect way
to end the "kaiseki" meal.

Well, I can't wait.

After 10 minutes, it's time for step four.

Reduce the heat to low and simmer for about 10 minutes.

Chef, it smells so good.

- You can already smell the crab.
- Umm. Yes.

- And the ginger, too.
- Yes, so nice.

Keep on low heat so that the steam slowly rises from the hole in the lid.

After 10 minutes...

Chef, I think its almost 10 minutes. Shall I turn it off?

- Turn it off.
- Okay, turn it off.

And then we leave it for...

8 minutes.

Step five: Turn off the heat and let it steam with residual heat for 8 minutes.

This steam infuses the rice with umami flavor.

The grains are fluffy and sweet.

Japonica rice is so sweet and tasty.
I think you'll like this dish.

Eight minutes later...

- May I open it?
- Yes, please.

- Here we go. Look at the beautiful color.
- Beautiful color.

How is yours, Chef Saito?

Wow, fantastic.

See the little holes? Looks delicious.
Now, for the crabmeat.

Step six: Add the crabmeat and sprinkle with sake for flavor.

The sake binds the rice and crab.

Sake is made from rice, right?
So it acts as a go-between.

Step seven: Cover, and place over medium heat.

Yu does the same.

She adds the crab and sake and starts cooking on medium heat.

If you're using a regular pot, 30 seconds should do it.

A "donabe," conducts heat slowly, so it takes about two minutes.

- So, cooking rice involves several steps.
- Now it's steaming.

This boosts the flavor.

Two minutes later...

Open like this. And then "mitsuba."

And then, we add "mitsuba."

Step eight: Add the "mitsuba" to finish the dish.

Oh this looks so good.

- It's a nice color.
- Beautiful.

- Green and red and white.
- I know the contrast of the colors, really nice.

And then.

- Oh again?
- And again.

Steaming infuses the rice with the flavor and
aroma of "mitsuba."

Steam with residual heat and keep the lid on,

so that when you open the pot at the table, the aroma is released.

"Konomono" are served at the end of the "kaiseki" course with rice.

Chef Saito is going to make two kinds of fragrant "konomono" with "takuan" and "kombu."

Today we make two kinds.

"Takuan" and "kombu" kelp.

Yes, "takuan" is pickled radish and it's very popular in Japan.

"Takuan" is one of the most common of Japan's traditional pickles.

It goes very well with rice, and is a staple in many homes.

"Takuan" is made by sun-drying Japanese "daikon" radishes for about 2 weeks.

The shriveled "daikon" is then pickled in salt and rice bran for about a month.

Each household has its own recipe for pickling and seasoning "takuan."

Today, Chef Saito is going to transform store-bought "takuan" into a savory side dish,

befitting the exquisite, crab rice.

Cut the "takuan" into 7-8 centimetre, thick slices and then into 2-3 milimetre thin strips.

"Takuan" is usually just sliced.

But for "kaiseki," we want to add
a twist to the flavor and aroma.

I want to serve a more elegant pickle.

Mix the "takuan" strips with "nikirizake," which is sake that has been boiled to burn off the alcohol.

- Why do we do that?
- Mix well.

To infuse the "takuan" with
the fragrance of sake.

The "nikirizake," also removes some of the salt, giving the "takuan" a more refined flavor.

It turns the ubiquitous pickle
into something special.

- And sesame.
- Yes.

That's nice combination.

- Okay. It's done.
- Wonderful.

Sprinkle with sesame seeds and it becomes a perfect part of a "kaiseki" cuisine meal.

The second "konomono," is made from the "kombu" remnants

from making the "dashi," used to cook the rice.

- It has less umami now.
- Okay.

But we can use it for delicious "konomono."

Smart, I love that.

Cut the "kombu" into 5 to 6 centimatre long thin strips.

Heat the sesame oil in a pan, and stir-fry the "kombu."

This infuses the "kombu"
with fragrant sesame oil.

That just looks delicious.

Add sake, "mirin," and soy sauce

and stir-fry for five more minutes until there is no more liquid left.

Add "katsuobushi" for some extra umami flavor.

The "kombu" was used to make "dashi,"
so it has little umami.

So we add "katsuobushi" to compensate.

Okay and it's done.

Put into a tray to cool.

- That smells so good.
- So good?

- I think I can eat 3 cups of rice with that.
- Yeah yeah, I think so.

Okay, "kombu."

Plate the two "konomono" into one dish.

Plate a generous serving.

Wow, the color is matched.

- Yellow color, and black color.
- Yes.

One is salty, the other
is flavored with soy sauce.

And...

We are finished!

Today's dishes are now ready to serve.

Mixed crab rice with "konomono."

Bon appetit!

Chef, it smells so good.

I can't wait for you to open the lid.

- Okay?
- Okay!

- All right?
- Yes.

Ta-da!

Wow.

Oh, it looks beautiful.

The crab, the "mitsuba" and the "dashi" stock with the ginger smells wonderful.

Each ingredient just comes together to make this one beautiful dish.

Serving piping hot rice at the table is
the pinnacle of "kaiseki" cuisine.

- This is "omotenashi."
- "Omotenashi," this is "omotenashi."

Yes, it's part of the hospitality.

Chef Saito now adds a final touch.

Oh, so we mix it.

- Oh, Yu-chan.
- Oh!

So whenever rice is cooked in this type of "donabe" clay pot,

everyone looks forward to one certain thing.

And it is...

Can you hear it? It's the "okoge." "Okoge."

- Like this?
- Yes!

So basically it's the burnt part.

But in Japan, this is thought to be the treasure of the mixed rice.

- It's crunchy.
- Yes.

It's the best part of the dish and
reflects the chef's skills.

And this is part of the hospitality that you put the "okoge" on top.

Thank you, chef.

Oh, beautiful.

I mean, the crab looks so soft and fluffy.

That's because of the sake, right?

Okay. I can't wait to try it.

Oh, the smell is wonderful.

Wow, look at this huge piece of crab. "Itadakimasu."

Oh, that's so, that's just amazing.

I mean, obviously, the crab is the star of this dish, but adding the ginger.

Adds a little bit of that spicy crunch in the middle and the rice is just so good

because it's soaked up all the wonderful essence of the crab.

And the "dashi."

Wow. That's amazing.

And I'm going to have the "okoge."

Wow...

- That's delicious. It's so roasty and...
- So roasty.

The texture is crunchy, then I have bits of crab essence bursting in my mouth.

- Oh this is wonderful, Chef Saito.
- Thank you so much.

So may I try the "konomono" pickles?

- Yes, please.
- Okay.

Looks beautiful. Mm.

Wow. That's very interesting.

By adding the "nikirizake."

The sake, it's really mellowed out the "takuan" flavor.

But of course, it has the crunchiness left and the sesame seeds sort of pop in your mouth.

So wonderful. And then let me try the "kombu" kelp.

Wow...

That is so good.

There's a lot of umami in the "konomono."

And it really makes you want to take another bite.

They're something special.

- I mean, it's of course you can make it at home, but it's very restaurant quality.
- Yeah, right.

Going the extra mile is a sure way
to delight your guests.

This is a wonderful finish to our course meal, Chef.

Thank you. Thank you everyone.

Rice and "konomono" wrap up the meal.

"Kaiseki" has a structure just like music.

The rice comes at the end. Opening the
"donabe" is a climactic moment.

The steam wafts up
revealing what's inside.

Grab your guests' hearts, and they'll
come again for special occasions.

Seeing people enjoy our food is
what makes us chefs happy.

We feel a connection with our guests.

I hope you'll try making a "kaiseki" meal
at home. Your family will love it.

- Thank you so much, Chef Saito.
- Thank you, Yu-chan.

Let's review today's recipes.

First, the Crab and Mitsuba Herb Rice.

Remove the meat from the boiled crab.

Then grill the shell to make a crab stock.

The key is to cook the rice in "dashi" and crab stock.

Add the seasonings and minced ginger and cook the rice.

Add the crabmeat and sake to the cooked rice and heat for a couple of minutes.

Sprinkled with chopped "mitsuba," and it's finished.

Next, the two "konomono."

Cut the "takuan" into thin strips and rinse with "nikirizake."

Sprinkle with sesame seeds for added flavor.

Cut the "kombu" remnants, from making the "dashi," and stir-fry with sesame oil.

Season and sprinkle with "katsuobushi," and you are done.

Impress your friends and family with with two very elegant yet simple seasonal dishes.