Dining with the Chef!

Hello! Welcome to Dining with the Chef.

I'm your host Yu Hayami and here is our Chef Saito.

Hello Yu, hello everyone.

So Chef, what are we making today?

Today spring roll but not Chinese style.

Japanese style with shrimp.

So with Japanese flavors?

Yes. So refreshing flavor, with "myoga" and "shiso."

That sounds delicious.

What else are we going to make?

Today, "nagaimo" sauteed in butter.

And sauce with "natto," "nori" and soy sauce.

Wow "nagaimo" yam sauted in butter sounds like it should be crispy and delicious.

Yes, very good with butter soy sauce and "natto."

Wow I bet it is.

And "shiso" too for the clean taste.

Oh, I can't wait, 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 bursting with the aroma of Japanese herbs.

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

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

Always an adventure with Chef Saito!

Authentic Japanese Cooking.

Here's what's cooking today.

Japanese spring rolls, fragrant with the aroma of Japanese herbs -

"shiso" leaves and "myoga" ginger.

Bite into the crispy shell, and enjoy the plump and firm texture of shrimp.

So Chef, we should start by the ingredients?

The shrimp. The texture is key.

So cut into small pieces.

First de-vein the shrimp, if necessary, and cut into 1 cm thick pieces.

Today shrimp, sometime you can use scallop.

- Also beef or pork, chicken.
- Oh OK.

Not too big, not too small.

- But the texture is very important.
- Yes.

Crispy on the outside. And the inside is chewy.

Crispy.

Exactly and you also have the plump and firm texture of the bite-sized shrimp.

OK.

- OK, done?
- Yes, done.

Next, cut the Japanese herbs.

OK, so today we are using Japanese "shiso" and "myoga"

which is Japanese ginger and both very aromatic and very indispensable in Japanese cooking.

Right.

Yu is correct, "shiso" and "myoga" are essential herbs in Japanese cuisine.

Both have a refreshing aroma and are often used together.

They boost the flavor of mild-tasting food such as tofu or "somen" noodles,

and add a refreshing accent to hearty dishes like "teriyaki" hamburger steaks.

"Myoga" is often served pickled or as an ingredient in miso soup.

Come to think of it, "shiso" and "myoga" ginger may be difficult to buy outside of Japan.

What can we use instead?

- Basil.
- Oh basil, yes.

- Coriander.
- Coriander.

And mint.

OK, how about instead of the "myoga?"

- Celery.
- Celery, ah yes, celery.

Celery, leek and shallots.

Shallots, OK.

Texture is very similar.

- Yes, crunchiness.
- Crunchiness. Yeah.

Tear the "shiso" leaves into small pieces.

OK that's easy.

That's easy, more aroma.

By hand more aroma.

When you tear up the "shiso," the aroma is more pronounced than if you used a knife.

- Smells so good.
- Refreshing flavor.

Ah yes. I love "shiso," so good.

Cut the "myoga" lengthwise into quarters and then coarsely dice it.

Oh "myoga" smells wonderful too.

Wow such a nice crunchy texture, I love it.

- Now make the filling.
- OK.

Season the shrimp with salt and pepper...

...and mix.

Salting draws out moisture. The shrimp gets sticky, and absorbs more flavor.

Now, add the beaten egg.

- Little by little.
- Little by little.

Ah, so the shrimp will soak up the eggs.

Mix well to incorporate the shrimp and egg.

And add the "myoga."

- "Myoga" and "shiso."
- OK.

Add the "myoga" and "shiso," and mix well.

- Look at the color.
- Nice color.

- Very nice.
- Yellow, green, red.

And then finally "panko."

- Oh "panko?" Interesting.
- Add "panko."

The "panko" soaks up excess moisture.

It also entraps the "umami" from the shrimp and herbs.

- You can also use regular breadcrumbs.
- Ah OK.

- Little by little.
- OK.

- Coat evenly with egg.
- Yes.

Mix until the egg is well incorporated into the "panko."

- OK. This should do it.
- OK. This looks good.

Gosh, I feel like we can eat this,

I mean of course we have to stir fry it but this looks just wonderful on its own.

It looks great.

OK, done.

OK, roll up the spring roll.

- We are gonna roll. Yes OK.
- Roll.

Divide the filling into six equal portions.

Half and then three. Like this.

Like a pizza.

Now let's wrap the filling and form the rolls.

Square spring roll wrappers have a smooth side and a rough side.

The smooth side goes on the outside, so place the wrapper rough side up.

- Like a diamond. Yes.
- OK?

Place the wrapper in a diamond position,

and place 1 portion of the filling slightly off the center towards you.

Make sure to get an assortment of colors.

- Oh is this OK?
- Yes OK.

Now, let's roll it.

Tuck in the front and roll tightly.

Squeeze out the air to prevent bursting while frying.

Take the bottom corner, wrap it around the ingredients,

and roll tightly to squeeze out any air.

Now let's seal the edges.

Make a paste with three parts flour to one part water.

Spread this on the wrapper's edges.

- Wow, you use a lot.
- Yes. A lot.

Yes. Use plenty to seal the edges.

Fold in the sides to secure the filling, and roll it up.

- There's a gap here.
- Yes.

Apply paste to both ends to seal tight, so we steam the filling.

So, lots of paste.

Use plenty of paste to seal the sides, making sure no air can get in it.

Shape the roll so it's even throughout.

- We're done.
- OK.

Chef, this is so fun, making "harumaki" with you.

- Spring roll.
- Yeah. Very fun.

I think, you know, you supposed to put glue after we rolled it, that's such a great idea so it doesn't open.

Yeah.

This gives you a crispier shell.

And it prevents the filling from bursting.

So, first-timers should use lots of paste.

The paste contains flour, so it turns golden brown when fried.

- OK, ready to deep fry.
- Yey!

Pour vegetable oil into a frying pan to a depth of 2 cm, and place over medium heat.

How do you check the temperature?

Bubble. Small bubble you see?

Dip one end of a roll in the oil.

If bubbles start to appear right away, the temperature is about 170 degrees Celsius and it's good for frying.

Place the rolls in the pan, leaving a little space in between so they don't stick.

Never overcrowd the pan.

Be careful and don't burn, so roll and fry.

- Roll and fry.
- Oh so we can touch it.

- Rolling helps to cook it through.
- OK.

Keep turning and fry for 4 to 5 minutes.

- Well Chef, yours looks so nice and golden brown.
- Golden brown.

Fry until they're an even golden brown.

- OK almost done, OK?
- Yes.

That looks so good, Chef.

So nice color.

How about Yu?

- Looks good.
- It's done.

- It's done?
- Yeah. Okay.

Remove and place on paper towels to soak up any excess oil.

Looks good.

Then cut in half and take a look inside before plating.

- Very hot.
- OK.

- Please be careful, Chef.
- Yes.

- That looks so good.
- It's good?

That looks really yummy.

Red, green, yellow.

Wow the color combination is just wonderful.

OK, I'll just do that.

Oh that's hard.

OK, let's arrange to serve.

- Okey-dokey.
- Okey-dokey.

Show the inside.

- Show the inside. Ah OK.
- Show the inside.

- More interesting.
- Right, OK.

The key is to showcase both the fluffy, colorful filling and the crispy, golden-brown shell.

You need to strike a balance.

Chef Saito immediately determines which ones to use as a base and creates a three-dimensional look.

He garnishes the rolls with sprigs of plum blossom, a hint of spring.

The loosely piled rolls cast a shadow on the dark-colored plate, highlighting the three-dimensional effect.

Oh that's so pretty.

This is very difficult, showing the inside.

Yu selects a bright-colored dish to create a cheerful arrangement.

- OK.
- OK.

And one more thing to finish. Salt and "sansho."

Chef Saito serves the rolls with a mixture of salt and "sansho" pepper, which adds a hot and tangy flavor.

And finished.

Now, for a dish of butter-sauteed "nagaimo" yams,

that features a perfect balance of flavor and aroma.

The sauce made with soy sauce, "natto," and "nori" has a pungent aroma,

but the "shiso" leaves give it a refreshing aftertaste.

Long, thick "nagaimo" yams are essential to Japanese cuisine.

Grated "nagaimo" mixed with "katsuo dashi" and soy sauce poured over rice is a popular dish.

Grated "nagaimo" is very sticky and goes really well with rice.

Another popular dish is to cut it into thin strips and serve it with rice vinegar and soy sauce.

- Fried "nagaimo" has a crunchy texture.
- I love that.

It becomes flavorful and less sticky.

"Nagaimo" has a mild flavor, so it goes very well with butter.

So that's why we have a strong flavored sauce today.

- "Natto" sauce is pungent and is perfect for "nagaimo."
- Sounds good.

I love all the ingredients; "natto," "nagaimo," everything.

Excellent. So let's cut the "nagaimo."

Peel the "nagaimo," cut lengthwise in half,

and cut into 1 cm thick half moon shapes.

You know, it's a bit tricky to handle "nagaimo" because it's so slippery.

- Slippery, yeah, be careful.
- Yes, we must be careful.

So be careful and cut slowly.

- Or else you'll cut yourself.
- OK.

So Chef, when if we can't find "nagaimo" yam, what can we use instead?

So, for example...

Mild flavored vegetables like zucchini, Japanese turnips, or "daikon" radish.

Soak briefly in water to remove the surface residue

and pat dry with paper towels.

Now, let's fry the "nagaimo."

Add butter to a pan and place over medium heat.

- Add the "nagaimo" to the melted butter.
- Ah, the smell of butter.

So nice, butter smell.

I mean this is so easy, this is great.

Very easy.

Cover to steam-fry.

How long do we cook it for? Because you can eat it raw.

- Just coat with butter and brown lightly.
- Oh smells so good.

- Perfect.
- Perfect. Just a little burned.

- Look so good.
- So good.

Brown both sides and they're ready to eat.

OK, we are done.

Oh that was fast.

- And also...
- Yes.

That looks so good.

- OK, it's done.
- Yey.

- Next make the "natto" sauce.
- OK.

Now prepare the "nori" for the sauce.

- So "nori" seaweed usually comes in wrapped like a sheet, right? 
- Yes.

- And then use it to make... like rice balls and sushi rolls.
- Right.

It has a wonderful... like, sea-like aroma.

Good aroma.

- Very nice.
- Tear by hand.

Tear rather than cut to bring out the aroma.

Put the "nori" in a heat-resistant bowl,

mix with soy sauce, sake, and "mirin,"

and cover with plastic wrap.

Microwave at 600 watts for 30 seconds.

Stir and set aside to cool.

OK, this is...

The "nori" melts, wow it's like a black sauce.

This sauce is already full of "umami" and goes well with sashimi or with rice.

And then we are using "natto" as well.

Today "natto" is "hikiwari natto."

So "hikiwari natto" is a type of "natto" that's crushed into small pieces.

That's right Yu, "hikiwari natto" is made by steaming and fermenting chopped soybeans.

You can also use regular "natto" chopped into fine pieces.

"Natto" is a traditional fermented product with a powerful and distinctive smell.

It's an acquired taste.

But when added to a sauce, it can be quite tasty.

Add the "nori" sauce to the chopped "natto."

- Wow so we pour on to the "natto."
- And mix well.

- You have to check.
- Yes. Always check, always taste.

- Is it good?
- "Nori" flavor and also "natto" flavor.

OK. OK, it's done.

Cut the "shiso" leaves into fine strips

so that they can be easily combined with the "nagaimo" and "nori natto" sauce.

Rinse in water and drain on paper towels.

- OK, arrange to serve.
- Yes.

OK. "nagaimo."

Stagger stack the "nagaimo" randomly into a mound.

Put on the "natto" sauce.

Top with the sticky "natto nori" sauce.

And then "shiso."

- Yes, oh that gives it a really beautiful accent.
- Nice accent.

Now Chef Saito does his magic, making the dish look as wonderful as it tastes.

He fluffs up the "shiso" leaves and garnishes them on top.

Wonderful.

- Very nice.
- OK and...

- ...finished.
- Yey.

- Thank you.
- Amazing.

Today's dishes are now ready to serve.

Both are bursting with the refreshing aroma of fresh Japanese herbs.

Chef, I learned so much today.

- Thank you so much.
- Thank you.

- And the dishes look lovely. The vibrant green "shiso."
- Yes.

And I mean just the whole aroma of the dishes today, wonderful.

- Thank you so much. Try some spring roll first.
- Okay.

That is so good.

You can really taste the "shiso."

Very refreshing.

And the shrimp. It's sweet.

- Sweet.
- It's sweet.

And the texture is very "puri-puri."

I don't how to say it in English, but it's really nice.

How about the "myoga?"

- Oh, yes. The "myoga" adds a crunchy accent.
- Crunchy accent.

- Very nice. I will try it with the salt.
- Yes.

- Salt and "sansho" (Japanese pepper).
- I love "sansho."

Oh, that's so nice.

So as you bring the spring roll to your mouth, you can actually enjoy the aromas of the "sansho."

Yeah, the "sansho," some very nice kick accent, you know?

Yes, definitely.

- Oh, how about "nagaimo?"
- Yes, I can't wait.

Oh, this looks so healthy and so delicious.

Okay. I'm going to make sure that I add that "shiso."

Oh, that's so good.

- It's very crunchy.
- Yes.

The "nagaimo" is very crunchy. And the "natto," very sticky.

But it's just so delicious with all that "umami" from the "nori" sauce.

Oh, and the "shiso" adds a wonderful, refreshing accent to it.

Oh, this is such a great dish.

- Also butter flavor, it's so nice.
- Yes. The butter. That's it.

It makes it very... like, it gives you a warm feeling.

- Like, almost sweet.
- Yeah. Yeah, yeah.

- Right?
- Yeah. Yeah, yeah.

- That's wonderful.
- Yeah.

Today's dishes focused on aromatics.

"Shiso," "myoga," "sansho," and "natto" give you bursts of aroma.

You can discover a synergy of different aromas and flavors.

So have fun exploring.

It's so true. All these different types of ingredients support each other and becomes a very nice balance.

- Nice balance.
- It's wonderful, Chef.

- Thank you so much for teaching us.
- Thank you very much.

You should try it. It's really good.

I like it, "harumaki."

Now for a recap of today's recipes.

First, the Japanese Herbs Spring Rolls.

Cut the shrimp into 1 cm pieces.

Tear the "shiso" leaves and coarsely dice the "myoga."

Mix the ingredients and wrap the filling in spring roll wrappers.

Seal the wrappers with a paste made with flour.

Deep fry to a golden brown in oil 2 cm deep.

Cut in half while hot and plate to show off the colorful and fluffy filling, and they're done.

Next, the "nagaimo" with "natto" sauce.

Cut the "nagaimo" into half moon shapes.

Lightly brown both sides in butter.

Mix the "hikiwari natto" with a sauce made with "nori," soy sauce, sake and "mirin."

Pour the "natto" sauce over the sauteed "nagaimo" and top with shredded "shiso" and you are done!

The unique aroma of Japanese Herbs is waiting to be released at your house!