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, what are we making today?

- Today, "chirashi sushi" for special days; like cake!
- Huh.

Round and colorful decorations.

That's sounds lovely!

So as you know, "chirashi" sushi is a dish made by topping sushi rice with things like fish,

vegetables, eggs, "nori" to create a beautiful colorful result.

Yes. Very beautiful. Colorful.

So what else do we have in store today?

Today - how to make "matcha."

- Really?
- Yeah.

- And spring dessert, Sakura jelly, perfect with "matcha."
- Wow!

Clear jelly with salted Sakura flowers.

So today, our theme is spring.

- The spring.
- Yes. I'm looking forward to it.

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, we are celebrating the coming of spring with dishes that reflect the beauty of the season.

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

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

Always fun with the chef!

Authentic Japanese Cooking.

Here's what's cooking today.

A beautiful "chirashi" sushi made with a round cake mold.

Decorated with salmon, eggs, and other colorful ingredients,

it's perfect for celebrating the season of new beginnings.

And it's a great party dish, as well.

So where shall we start?

Prepare the sushi rice.

First, make the sushi vinegar.

Combine the rice vinegar, sugar, and salt in a pot and place over low heat.

Be careful not to boil the vinegar or you will lose its aroma.

Once the sugar has dissolved, remove from heat and set aside to cool.

You now have sushi vinegar.

Beforehand, measure the correct amounts of rice and water, add a piece of "kombu," and use a rice cooker to cook the rice.

Now, let's mix the rice and sushi vinegar.

This is "handai." A special tool to make sushi rice.

- It's shallow and wide. Perfect for mixing.
- I see.

It's made with wood and bamboo, materials that breathe.

So the rice has the right amount of moisture.

Moisten the "handai" beforehand to keep the rice from sticking to it.

Place the freshly cooked rice in the "handai" and drizzle with sushi vinegar.

Then we mix.

Mix. Cutting motion.

In a cutting motion.

- You have to do this quickly, otherwise the rice won't absorb the vinegar.
- Right.

- It's still lumpy.
- Yes.

Use a cutting motion to remove all the lumps.

- Ah, you have to do it with a cutting motion.
- Don't crush the grains.

Only just cut and then.

Turn, turn.

- You don't want mushy rice. So keep cutting and folding.
- OK.

- Very easy but this is technique.
- Right.

Cut and fold to separate the grains.

Here is technique from our chef.

Once the rice is fluffed up, use a fan to rapidly cool it down.

Please.

So what if you're making this by yourself at home - who does this?

- Like this.
- Oh, OK. That's so busy.

If you fan away from you, you'll lose the aroma.

So, you need to fan downwards.

- Oh.
- Thank you.

Rapid cooling stops the absorption of moisture.

Rapid cooling keeps the rice from becoming mushy.

Wow, the rice looks beautiful.

- I mean you can tell that each individual rice has soaked up all the goodness of the vinegar.
- Yeah.

- Shiny, glossy.
- Very glossy.

OK, sushi rice is done.

- Wonderful.
- Thank you.

Cover the rice with a clean damp cloth to keep it from drying out.

Now for the toppings.

Here are the ingredients for today's "chirashi" sushi.

Smoked salmon, avocado, cucumber, "tobiko," stuffed olives, eggs, "nori" or seaweed, and "daikon" radish sprouts.

"Tobiko" is flying fish roe, seasoned with soy sauce and "katsuo dashi."

Because of its vibrant color, it's often used to decorate sushi.

- Anything, you can choose.
- Yes.

- But very important is color.
- The color.

- OK, let's start with egg.
- Okay.

Add sugar and salt to the eggs and mix well.

Wow, look at the color. So pretty.

- I feel like spring is going to come.
- Yeah.

- OK, it's done.
- OK.

Drizzle the frying pan with vegetable oil and place over heat.

We'll use the three chopsticks.

- We use three chopsticks today.
- Yeah.

- For fine "soboro."
- OK.

Pour the eggs into a pan and use three chopsticks to create finely scrambled eggs.

And, stir stir stir.

Keep on stirring.

And, we are stir stir stir.

OK, I'm done.

- Oh wow, that looks like flowers.
- Like flowers.

Wow.

- Perfect!
- Perfect.

- Perfect "soboro," Yu-chan.
- Yes!

So what's next?

Next, smoked salmon.

- Sliced and rolled smoked salmon.
- Oh, Ok.

Cut half of the salmon into bite-size pieces to place between the sushi rice

so that the sides of the cake look attractive.

This will be sandwiched between layers of rice.

The other half of the salmon is for decorating the cake, in the shape of a flower.

Roll up the slices to form salmon roses.

Salmon flower.

Roll up.

That looks like a rose.

- Yes, rose.
- So pretty.

OK, next, avocado.

Cut the avocado in half, remove the seed, and peel.

Cut this how you like.

- OK, I'm thinking.
- Ahaha.

How should I cut my avocado?

Think of how you want the cake to look.

- Oh, many sound.
- Hahaha.

Very basic.

- Very small.
- Very small.

Yes. I thought it might be easier to eat.

Oh, that looks yummy.

- And then, lemon juice.
- Yes.

The lemon juice will keep the avocado from turning brown.

Cut the cucumber into thin strips.

Like the salmon slices, the cucumber will be sandwiched between the layers of rice

so that the sides of the cake will look appetizing.

Use olives stuffed with sweet red peppers.

Cut them in half to show the colorful cross-section.

Tear the "nori" into small pieces.

And that's it for the prep.

So let's finish up "chirashi" sushi.

- Today, we can use the cake mold.
- That's right.

Use a mold with a removable bottom.

Prepare a bowl of vinegar water and use your fingers to coat the sides.

This will keep the rice from sticking to the mold.

Shape the rice into loose balls and place in the mold.

- Today.
- Yes?

Like this.

This is the "daikon" radish.

Covered the wrap and press.

Oh, interesting. Ah, OK.

Wrap plastic wrap around a "daikon" or any other vegetable

with a round cross-section and use it to lightly press the rice down.

Yu uses a carrot.

Oh OK, I see.

- Evenly flat.
- Evenly flat.

Fill half of the mold with sushi rice and cover with salmon and cucumber.

This is point.

Remember, you want the sides of the cake to look pretty.

Cover the rice so that the sides of the sushi cake look nice.

Place the ingredients around the edges to make them visible from the side.

I know it's really hard, sensei.

If you crowd the surface, the cake will fall apart.

- You want to leave room for the two layers of rice to stick.
- I got it, OK.

- You got it?
- Yes.

I think this is OK.

- OK.
- Yes.

Cover the salmon and cucumber with more sushi rice and press down.

- Press hard.
- Press hard.

This is so smart to use it, because there it's circular, that's why, I see.

- No corners.
- Yes, yes, yes,

- It's easy to press.
- there is no pointy part.

Yeah, this is such a good idea, chef.

Thank you.

Leave room for the scrambled egg "soboro," about 1 cm from the top.

Sprinkle the "nori" over the rice.

And then we add the eggs.

Yeah, the yellow egg "soboro." Yes, on the top.

Oh, this is gonna be so good.

Press the egg into the rice.

Now, let's remove the mold.

Insert a bamboo skewer between the cake and the mold

and go around to separate the cake from the side.

This is gonna be hard to take it out of this mold.

Let's see how Chef Saito removes his cake.

Very careful, slowly.

Take it slow and easy to retain the shape of the cake.

Ah, that's so pretty.

- Oh, look at this side.
- Side is also beautiful.

So pretty.

- Oh, beautiful.
- OK, let's see.

- It's OK? It's good.
- That looks really good.

- It's perfect.
- Perfect.

Yu-chan, be careful! Slowly...

If you place the mold over a tall glass and press down, the cake will come out smoothly.

- So beautiful.
- So beautiful.

- Oh, perfect plate.
- Perfect.

Now, let's decorate the cake.

Chef, you know I love it when it's time for plating because the inner artist comes out in you.

Yeah, it's fun!

You can afford to be creative.

That's true.

You are the artist.

I find my inspiration in art.

- Japanese flower arrangement, also, tea ceremony.
- Ah.

"Kimonos" and "kabuki" are also sources of inspiration.

It's fun to add elements like that.

That's so pretty!

A lovely design with a profusion of colors.

It's a work of art.

- Nice.
- Thank you.

- OK.
- Yes.

Yu goes for a cute arrangement, using edible flowers over a bed of sliced avocado.

And we are -

finished!

Next, a beautiful spring dessert of clear jelly with salt-pickled cherry blossoms.

Chef Saito will also show us how to prepare a bowl of "matcha" to serve with it.

So chef, today you are going to teach us how to prepare "matcha" green tea.

Chef Saito is a professional master at tea ceremony.

- Yes but today, we have an easy way for home.
- Ah, nice.

- First, let's make the Sakura jelly.
- OK.

- Sakura jelly and "matcha" tea, nice combination.
- Ah.

Please don't miss it.

The jelly calls for salt-pickled cherry blossoms.

Cherry blossoms announce the coming of spring, and play a significant role in Japanese culture.

The salted blossoms are from double-flowering cherry trees.

You can also use other kinds of salted, edible flowers.

Soak the blossoms in water for about an hour to remove the salt.

Then, drain and pat dry.

Today we're using agar, made from seaweed.

Agar is a staple in Japanese sweets. It's clear and sets at room temperature.

- It won't melt in hot weather.
- Ah, I see.

Add the agar and sugar to a pot and stir in the water, little by little.

Mix well.

It's become cloudy.

Place over medium heat and stir until it starts to clear.

See how it's changing?

Yes, it's becoming more clear.

Empty into a bowl and cool in an ice bath.

- It's starting to set around the edges.
- Yes, I see it.

OK.

Pour a little jelly over the cherry blossoms.

Soak the cherry blossoms in the liquid jelly.

This helps to avoid bubbles, and keeps the jelly clear.

Once the jelly has cooled, pour into plastic cups and place the cherry blossoms inside.

Pierce the air bubbles, cool to room temperature, and refrigerate to set.

Three hours later...

So, take a look.

Chef, it's so pretty.

- This is spring in a cup; beautiful.
- Thank you.

- Very nice dessert.
- Ok. On the plate.

Use a sterile, sharp-pointed object to poke a hole in the container to release the jelly.

What?

Chef Saito, you are a genius! That's amazing!

This is jelly Sakura blossom.

- Wow, that is just beautiful.
- Thank you.

Chef Saito now shows us how to prepare a delicious bowl of "matcha" at home.

"Matcha" is a powdered green tea, made by steaming, drying, and grinding premium-grade tea leaves.

Today, let's forget about the ceremonial aspects of "matcha"

and focus on preparing a good bowl of "matcha" at home.

"Matcha" needs to be smooth, so sift it through a tea strainer.

It can be hard to make a frothy bowl of "matcha."

But this helps.

OK.

Put two teaspoons of "matcha" into a bowl.

Keep it loose and fluffy.

- Next.
- Yes.

Very important.

Here is a tip from our Chef.

Never use boiling water.

Add water to cool it down.

80℃ works best for releasing the aroma.

Pour the hot water into a cast iron pot that retains heat,

And you're all set to whisk up your bowl of "matcha."

Next - also very important.

Don't pour the water onto the "matcha."

Pour 50 milliliters of hot water in a circular motion around the "matcha."

And then -

And then we froth it.

Using your wrist, whip the "cha-sen" or tea whisk vigorously back and forth to produce a fine froth.

Don't let the whisk touch the bottom of the bowl.

Bubble is very important.

- The bubbles keep the aroma from escaping.
- I see.

Once the surface is foamy, bring the whisk straight up.

If you tilt it, you'll crush the foam.

So, keep it upright, draw a circle in the tea, and lift it up to preserve the foam.

To recap, whisk until frothy.

Then, while keeping the "cha-sen" straight up, draw a circle along the edges of the bowl and lift it up.

It's beautiful.

And you have a smooth, fragrant bowl of "matcha."

My favorite green tea.

Now, let's see Yu try it.

Pour 50 milliliters of hot water around the "matcha."

OK, that's good.

If you don't have a tea whisk, use a small silicone beater that won't scratch the bowl.

- Like cutting motion.
- Like cutting motion.

- Yeah, make bubble.
- Bubbles.

Wow, oh. Smells so nice.

- You see?
- Yes.

And then "no no ji."

- Like "no."
- "No."

"No," and comes out - OK.

Oh, beautiful.

Smells so nice.

Please try today's meal and also green tea.

It's nice.

Both dishes are now ready to serve.

Enjoy this festive spring meal with a wonderful bowl of "matcha."

Oh, spring has sprung. It's so beautiful, chef.

It looks very festive.

And I know it's going to be as delicious as beautiful as it looks...

- OK, thank you.
- Yes.

- So try the "chirashi" sushi first.
- Yes.

It's beautiful. Like the color coordination, the balance of the color, just beautiful.

Mm-hmm.

Oh, it's so delicious. But the texture is wonderful.

You have the soft, fluffy egg and the texture of the "tobiko."

"Tobiko," yes.

And just kind of bursts in your mouth.

And you have the creaminess of the avocado,

and, such a beautiful balance of the savoriness that comes from the salmon.

- And the sweetness that comes from the vinegar.
- Vinegar.

That we mixed into the rice.

Oh, it's beautiful.

The "CHIRASHI" SUSHI style.

- Yes, It's really, really nice.
- Okay, thank you so much.

- Now, try the dessert.
- Yes. Oh, this dessert is so beautiful.

Look at that. Wow.

"PURUPURU."

In Japanese, we say "PURUPURU."

Wow. I love the clearness of it.

Mm.

Oh, these Sakura petals that have been salted.

It really adds..., oh it has a beautiful balance between the sweetness from the jelly, although it's not too sweet.

Not sweet.

And I love the texture of the agar.

It's really nice.

Agar - it's texture - so smooth.

- Next, "matcha" please.
- Yes. Okay.

- It's still smells really nice.
- Smells great.

You know, the combination of the sakura jelly and the "matcha."

- I feel like I'm in the middle of a beautiful park.
- Yes.

With Sakura blossoming all around me.

Yes. It's just really nice.

Thank you.

Today's theme was spring.

It's an important season, especially in Japan.

It's warm and exciting, with a profusion of colorful blossoms.

I tried to capture spring's beauty, and the positive feeling it evokes.

The "matcha" may come as a surprise.

But its slightly bitter taste matches well, and can be enjoyed year-round.

Please enjoy.

Well, thank you so much chef, for teaching us about Japanese culture through delicious food.

Thank you so much.

Well, shall we eat?

- Sure, please-
- Yes.

Let's review today's recipes.

First, the "chirashi" sushi cake.

Toss the sushi vinegar and rice using a cut-and-fold motion.

Prepare the eggs, salmon, and other ingredients.

Pack the rice into a removable bottom mold,

sandwich the salmon and cucumber slices, top with "nori" and egg, and remove from the mold.

Decorate artistically with colorful toppings.

Next, the cherry blossom jelly and "matcha."

Remove the salt from the pickled cherry blossoms and add to the sweetened agar liquid.

Refrigerate for three hours and remove.

Sift the "matcha," pour hot water around it and whisk to a froth.

That's it.

Welcome spring to your house with these colorful and delicious recipes!