Dining with the Chef!

Hi everyone, 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 two desserts.

Wow, today is our 8th episode of our "kaiseki" series and that means finishing with desserts.

Right, so delicious desserts to finish the meal.

So what is the first dish?

Fist dish; "Matcha" Jelly.

So refreshing jelly with "matcha" flavor.

- Oh I love the wonderful aroma of the "matcha" green tea that should be very nice.
- Yeah.

- And what's the second dish?
- Second dish, "Shiratama Zenzai."

"Zenzai" is a warm dessert soup made with red "azuki" beans.

Yeah, the "shiratama" and "azuki."

These are perfect together.

- 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, two desserts to finish off the "kaiseki" meal: "Matcha" Jelly and "Shiratama Kuzu-zenzai."

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

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

Always in adventures with the chef.

Authentic Japanese Cooking.

Today, the last of our series on multi-course "kaiseki" cuisine.

Chef Saito is going to show you two desserts served at the end of a "kaiseki" meal that you can make at home.

First, "Matcha" Jelly.

One bite, and the refreshing aroma of "matcha" bursts in your mouth.

It's topped with "amanatto" - sugar-glazed "azuki" beans drizzled with "kuromitsu" - black sugar syrup.

Today, we're using "matcha."

- Smells so nice.
- It's so pretty. I mean, look how vivid this green is.

Very popular in the world.

- Yes that's right.
- OK.

- Add the "matcha."
- OK.

Add the granulated sugar to the "matcha" and combine.

"Matcha" is slightly bitter.

- I know I love it.
- The combination of sweet and bitter is delicious.

The balance is just right,
so measure correctly.

With desserts, you need to
measure properly.

Measurements are always important when making dessert.

Follow the recipe precisely.

Once you get used to it, you might like
to adjust the amount of sugar to taste.

- But for starters, stick to the recipe.
- Yes.

After combining the "matcha" and sugar, boil some water.

Boiling water brings out
the aroma of "matcha."

Add a ladle of boiling water, about 50 ml to a bowl.

And then, mix it.

Now, a tip from our Chef!

Mix vigorously.

Mixing heightens the aroma.

You want to incorporate the air.

- Ah this smells really nice.
- Nice color.

Uh color is very green became very deep green.

- Deep green but more deep green.
- Oh it's gonna become more?

- Yeah.
- OK, mix, mix.

Are there still traces of sugar?

Yes, I can still see bits of the sugar.

Get rid of the lumps.

- It's now very smooth.
- Yes, very smooth.

- Should I add more water?
- No no no, not too much.

- OK.
- Adding too much water
will weaken the aroma.

It's become lustrous.

Pretty.

Mix until it's smooth and lustrous.

- OK, next, gelatin.
- Add the gelatin.

Today, we're using powdered gelatin.

Sprinkle it over a tablespoon of water.

Set aside for 10 minutes to let the gelatin bloom.

A soft jelly brings out
the beauty of "matcha."

- So, I reduced the amount of gelatin.
- OK.

Place the pot containing the remaining water over medium heat,

and just before it comes to a boil, place the bowl of gelatin in the water to dissolve it.

Put it in. Be careful.

- Oh we add the whole bowl.
- Whole bowl.

The pot contains measured water, so add the bowl and dissolve the gelatin.

There's still some on the rim
that needs dissolving.

Make sure it's all dissolved.

And mix, OK. It's all dissolved.

- OK.
- Yes.

If some of the gelatin is undissolved, the texture of the jelly will be uneven.

So make sure it's completely dissolved.

You want the jelly to be smooth,
so dissolve the gelatin completely.

Don't let it boil!

The gelatin won't set.

- Next step is very important.
- OK.

Add the gelatin little by little
to fully incorporate.

- OK, little by little.
- Little by little.

Add the dissolved gelatin in increments while mixing continuously.

- Little by little.
- Little by little

And stir, stir, stir.

Mixing is the key to making a smooth jelly.

- Just mix it very well.
- Very well, very well.

Once you've incorporated half of the dissolved gelatin,

add the remaining gelatin in one go.

And keep on mixing.

- To incorporate the gelatin and "matcha,"
mix thoroughly. Don't rush.
- Yey.

If you add the gelatin all at once,
it won't set.

Today's sweets are part of
the "kaiseki" meal.

You don't find them anywhere else.

So it's a rare opportunity to try them.

We want to make something
soft and delicate.

A dessert that marks the end of
a special meal.

- Now chill in ice water.
- OK.

Fill a large bowl with ice and water, place the bowl of jelly inside.

Chill the mixture, stirring gently with a rubber spatula.

Chill quickly to prevent
the loss of aroma.

I see, so we bring the temperature down.

- Uh yes.
- OK.

Keep stirring so that the jelly remains smooth as it sets.

Oh it's smells so good. I love the smells of "matcha."

- "Matcha" helps you relax, especially
when you're feeling tired.
- I see.

You don't want the "matcha" to settle.

So, you want to chill and
set the jelly quickly.

Now touch the bottom of the bowl.

If it's ice-cold, you can take it out of the ice bath.

- Time set, jelly OK.
- Yes.

Pour the jelly into a mold.

A food storage container will do the job.

Remove any air bubbles that have formed on the surface.

You want to keep the jelly nice and smooth.

- Remove the unsightly bubbles.
- Ah it doesn't look nice.

Keep it nice and smooth.

A container like this works well
when making a wobbly jelly.

- You can also use a glass.
- OK.

- "Puru-puru": wobbly.
- Today's jelly is "puru-puru."

- And then, refrigerator.
- OK.

OK, thank you.

All right, for how long?

About six hours more.

- Six hours? Oh my gosh, OK.
- Six hours.

Chef, so for the dessert course for the "kaiseki" meals,

is it very popular or typical to serve fruit as well?

"Kaiseki" typically ended with fruit
like melon or orange.

But Western meals end with panache.

So, we incorporated this into "kaiseki"
and started serving sweets.

Sweets have become more popular.

Interesting, so over the years the "kaiseki" meals have evolved with Western influences as well.

- Right.
- Interesting.

This is what the jelly looks like after six hours of setting.

- Chef, our "Matcha" Jelly has set very nicely.
- Yeah very nice.

Chef Saito has also made "Matcha" Jelly in a glass.

- It looks nice, doesn't it?
- Oh, right, right.

- And I see that you've on added some "amanatto."
- "Amanatto."

That's nice, "amanatto" is made by cooking "azuki" beans,

red beans in the sweets syrup, it's very popular.

They're often used in
traditional sweets.

So there are many different beans used in making "amanatto," and some of are very colorful.

- Very colorful, very cute.
- Yes.

Sugar-glazed chestnuts and sweet potatoes are also called "amanatto."

They're definitely worth trying.

Now let's plate the jelly.

The selection of dishes is crucial to "kaiseki" cuisine.

We've prepared a selection of porcelain and glass dishes to choose from.

OK, I guess I will choose something like this.

- It's nice.
- OK, I love it.

The glass filled with green "Matcha" Jelly will make a lovely contrast to this golden "kaiseki" tray.

Chef Saito selects a dark ceramic dish.

He's aiming for a refined and noble look.

- Let's arrange to serve.
- OK.

Is there a... do we scoop it out?

- Yeah, I use a spoon. OK?
- Spoon, OK.

Look, Yu-chan.

Oh so "puru-puru."

"Puru-puru," wobbly.

This is why Chef reduced the amount of gelatin powder.

He wanted to make a smooth, wobbly jelly.

That's very nice. And green color is beautiful.

Wow oh my goodness, here we go.

- "Puru-puru."
- Wobbly.

A nice wobbly jelly.

And finally, top with "amanatto."

I love "amanatto," I'm gonna add a lot.

If you can't find "amanatto," you can use candied nuts instead.

This looks delicious, yey.

- OK, special dessert.
- Special dessert.

So also, Yu-chan, "kuromitsu."

I love "kuromitsu."

So "kuromitsu" is a molasses-like syrup that is commonly used in when eating Japanese sweets.

It has a distinctive very savory, deep, like there is depth to its flavor,

and its dark color goes beautifully with the green of "matcha."

Right.

- Chef, yours looks like a garden.
- Thank you.

- Like fireflies.
- Ah yes, the fireflies.

- Very nice.
- Thank you.

- Yours is also nice.
- Thank you.

I like how you can see the layers.

- It's nice.
- Yes.

- So we are...
- Finished.

Next, "Shiratama Kuzu-zenzai"; a sweet, red bean soup with chewy rice dumplings.

It's a nice hot and sweet dessert.

"Zenzai" is a warm dessert.

Yes, so perfect for a cold month.

- Yes, it's nice and very heart warming and body warming.
- Yes.

- So we make a "shiratama."
- Yes.

And we are going to use "shiratamako" which is "shiratama" flour for that.

It's a type of flour made from ground "mochi" rice

and it's used to make tender chewy "shiratama" dumplings.

- So today we use a tofu.
- Interesting. Silken tofu.

- Silken tofu, OK.
- Why do we use tofu?

So, tofu has a lot of moisture.

Using tofu instead of water
makes it special.

Tofu has a nice fragrance.

- We mix it until it comes together.
- Comes together, yes.

We're going to make dumplings,
so knead well.

Think of how you pound rice to make "mochi."

Pound the mixture to give it
a chewy texture.

Oh it's like a baby's cheek.

- Yes, it feels like your earlobe.
- Oh yeah, it's kind of like ears, yeah, your earlobes.

Knead or pound the dough until it feels like your earlobe.

If it's too soft, add more "shiratamako"
until it feels like your earlobe.

So we don't add water if we think we can add a little more moisture we add tofu.

- Tofu. OK.
- OK.

Once the dough is smooth, use both hands to form into a rod shape.

Then, tear into bite-size pieces and shape into balls.

The dumplings should weigh
about 10 to 13 g each.

So it's good to have a scale.

Yes, so they'll cook through
at the same time.

- Don't worry too much about the shape.
- Yes.

Then, shape into balls.

Press out the air while shaping.

Look at that, it's so smooth.

Press and roll to remove the air.

This will keep the dumplings
from swelling while boiling.

- OK, next boiling, OK?
- OK.

Before boiling, make a little dimple in the center so it cooks evenly.

Add to boiling water.

And once they float to the surface, boil for 3-4 minutes, and they're done.

I'll check.

- See? It's cooked through.
- Yes.

If the center is no longer white,
it's done.

Wow they are so glossy.

Place in cold water to firm them up.

This will make them nice and chewy.

OK, next, the "zenzai."

Now for the sweet "azuki" soup.

Fill a pot with store-bought sweet "azuki" beans, water, sugar, and place over medium heat.

Add a pinch of salt.

Salt enhances the flavor.

Too much, and it'll taste salty.
But without it, the "azuki" tastes bland.

Turn up the heat and melt the sugar.

Meanwhile, mix the "kuzu" starch with water.

So "kuzu" starch is made by pulverizing starch from the roots of the "kuzu" plant.

It's a common thickener in Japanese cooking.

Yes, so, today add "kuzu" starch but sometimes potato starch or corn starch is OK too.

Once the soup starts to bubble, stir in the "kuzu" slurry in increments to thicken it.

It's starting to smell nice and sweet.

"Azuki" beans are indispensable ingredient for Japanese desserts.

Yes.

It's used to make fresh "nerikiri" sweets.

Also, buns and dumplings.

It's an indispensable ingredient
for Japanese sweets.

- This should do it.
- Nice.

- OK, let's arrange to serve.
- Yey.

Now, pour the soup into a bowl.

- This is "zenzai."
- Oh, it's the perfect thickness.

And then you like "shiratama" dumplings.

Float the "shiratama" dumplings on top of the soup.

Usually two.

But you like it. Three.

OK.

"Shiratama Zenzai" is done.

- Looks fantastic and it's...
- Finished.

Both dishes are now ready to serve.

Two wonderful desserts to finish off our fabulous "kaiseki" meal.

We wrap up our "kaiseki" series with two desserts.

Yes. One cold, one warm.

So, may I started with the cold dessert?

- Cold dessert. "Matcha" Jelly.
- OK.

Oh, such a refreshing aroma of "matcha."

- And it's so soft.
- So soft.

- Oh, my goodness. It's so good.
- So good?

- It melts in the mouth.
- Yes.

As soon as it goes into your mouth, it just sort of evaporates

and it leaves you of this wonderful fresh aroma of the green tea.

And the "amanatto" gives it a really nice texture to the very soft "Matcha" Jelly.

Oh, this is so complex.

It's much smoother and softer than　
the "matcha" jelly sold in stores.

- So soft. It's almost like a drink.
- Drink. Like a drink.

It comes as a surprise to have
a jelly that's so soft.

- Surprise, very important.
- Oh, and I should add some "kuromitsu."

- "Kuromitsu," yes, please.
- The molasses syrup, wow.

That gives another depth of complexity, it is wonderful.

It has intense sweetness of the molasses.

The "kuromitsu" enhances the sweetness,
making it more complex.

- That's wonderful. So may I try the "zenzai?"
- "Zenzai."

I love it. It looks like a full moon.

Round shapes bring good luck. I added
them to express gratitude for a good day.

Oh, it's sweet, but it's not too sweet.

And it has a bit of savory.

I'm gonna try the "shiratama" dumpling.

Chef. I can actually taste the tofu.

- Tofu.
- Oh, it's so nice. It's chewy, it's silky.

So, for those who you don't or can't make the "shiratama" dumpling,

is it okay to use rice cake, like "mochi" instead?

Oh, this is wonderful.

Thank you so much.

And if it's winter, it's definitely warm your body.

In winter, warm desserts are
often served to ward off colds.

It conveys the chef's wish for the
guests' enjoyment, good health and more.

So, the dessert is very important.

It adds a finishing touch
to a very special meal.

How did you find the 8 courses?

Of course, I have had "kaiseki" meals before

but I didn't know there are so many techniques and so many meanings, you know, to each dish.

So I really loved this whole series.

And of course, the next time I go to a restaurant and have "kaiseki" meal, I will not only enjoy,

but I will definitely appreciate all the special techniques and the efforts

and love that have gone into cooking and preparing this dishes.

- Thank you.
- Yes yes.

I hope watching this series has helped
you understand and appreciate "kaiseki."

The seasonal theme, the colors,
and the element of surprise.

So much thought goes into "kaiseki."

Incorporating some of this into your
cooking will make everyone feel good.

Thank you for watching.

- Thank you so much Chef, for teaching us.
- Thank you so much.

And thank you all for watching Dining with the Chef.

And so next time. See you.

Let's review today's recipes.

First, the "Matcha" Jelly.

Mix the "matcha" and granulated sugar with boiling water until it glistens.

Allow the gelatin powder to bloom and add in increments.

Chill in an ice bath and keep on stirring and stirring and stirring.

Pour into a container and set in the fridge for six hours.

After that, put "amanatto" in a glass.

Spoon the "Matcha" Jelly over the "amanatto."

Then place some "amanatto" on top.

Drizzle with "kuromitsu" syrup to taste.

Now for the "Shiratama Zenzai."

Knead the "shiratamako" and tofu.

Shape into balls,

put a dimple in the center of each and boil.

Make the sweet red bean soup and add "kuzu" slurry in increments to thicken it.

Float the chilled "shiratama" dumplings on top to serve.

And you are done!

Why not try making these elegant dishes at your house... tonight!