Chef Seiji Kamura once again amazes with his new take on Japanese dishes at his recent demo for The Maya Kitchen Elite Culinary Series.
He showed the audience how to do Salmon Tataki, quick seared, rare fillet of salmon; Seiro Mushi, steamed pork or beef sirloin and vegetables; Bulalo Ramen, beef shank and marrow bone stew with Japanese ramen noodles; Mochi Pizza,
Mozzarella, Bacon and Basil Spring Roll; and Sake Manjyu, buns made with Japanese rice wine with bean paste filling.
Salmon Tataki
(Pan-seared Salmon)
300 grams salmon, boneless and skinless
30 ml olive oil
½ tablespoon salt
Wasabi Sauce:
2 tablespoons wasabi powder, dissolved in little amount of water
30 ml soy sauce
20 ml mirin
30 grams black pepper
Garnish:
1 piece Japanese cucumber
80 grams carrots
romaine lettuce
1. Plate seasoned salmon and brown the skin all over using a blow torch.
2. Soak whole salmon in cold water for a few minutes, strain and pat dry.
3. Slice salmon and serve with wasabi sauce (to make the sauce, simply mix together all ingredients for wasabi sauce).
4. Garnish salmon with sliced cucumber, carrots and lettuce.
Mochi Pizza
Mozzarella, Bacon and Basil Spring Roll
4 pieces lumpia wrapper
160 grams mozzarella, sliced into cubes
160 grams bacon, blanched and sliced
4 pieces basil leaves, thinly sliced
MAYA Cornstarch for coating
oil for frying
Mochi Sauce:
olive oil
200 grams whole tomatoes, mashed
60 grams white onions
salt and pepper to taste
1. Lay lumpia wrapper on a plate.
2. Wrap a small portion of mozzarella and bacon in lumpia wrapper.
3. Roll tightly and coat with MAYA Cornstarch then deep fry.
4. Serve with mochi sauce (To make mochi sauce: pan sauté all ingredients then blenderize).
Bulalo Ramen
Beef Shank And Marrow Bone Stew With Japanese Ramen Noodles
Soup Stock:
2.5 kilos beef bones (bulalo or osso bucco cut)
200 grams white onions
150 grams carrots, quartered
150 grams garlic
100 grams sliced ginger
5 liters water
2 tablespoons salt to taste
4 packs ramen (boiled for 3 minutes)
4 pieces boiled eggs
Topping:
60 grams pechay tagalog, blanched
120 grams whole corn
80 grams fried garlic
Mariner sauce:
150 ml soy sauce
60 ml sake
1 teaspoon salt
2 tablespoons sugar
1. Boil together ingredients for soup stock for 3-5 hours or until meat is tender. Strain and set aside.
2. To serve: Remove meat from soup stock bones and marinate the meats in the mariner’s sauce. Pour soup stock and season with pepper. Add in boiled ramen. Top with pechay tagalog, whole corn and salt.
Seiro Mushi
Steamed Pork or Beef Sirloin and Vegetables
200 grams cabbage, quartered and blanched
200 grams baguio pechay, blanched and sliced
120 grams carrots, sliced thinly into rounds and blanched
80 grams zucchini, sliced thinly into rounds, blanched
4 pieces okra, sliced and blanched
320 grams pork belly or beef sirloin sliced thinly
Ponzo Sauce:
150 ml soy sauce
1 teaspoon hondashi
40 ml vinegar
50 ml sake
100 ml water
1 tablespoon sugar
40 ml calamansi juice, as needed
Gomadare Sauce:
200 grams roasted sesame seeds
40 grams Japanese miso
60 grams Japanese mayonnaise
50 ml soy sauce
50 ml sesame oil
80 ml water
2 tablespoons sugar
1. Arrange blanched vegetables in the seiro cooker (traditional Japanese food steamer). Steam together with your choice of meats (pork or beef). Serve with ponzo or gomadare sauce.
2. To prepare ponzo sauce: Mix and boil all ingredients together except calamansi juice. Once the sauce has been cooled down, add in calamansi juice depending on the taste.
3. To prepare gomadare sauce: Mix all ingredients together until well blended. Set aside until ready to use.
Rikyu Manju
Buns with Bean Paste Filling
200g MAYA Cake Flour
100g muscovado sugar
60g white sugar
55g water
4g baking powder
750g red beans, soaked, boiled and mashed
1. In a sauce pan, mix together muscovado sugar, white sugar and water. Bring to a boil then lower heat to 36°C.
2. Dissolve baking powder in a little amount of water then add to the sugar mixture and mix well.
3. Mix in a bowl the sugar, baking powder mixture and cake flour. Blend in together to form a dough then cover with cling wrap and rest the dough for about 30-40 minutes.
4. Make a 20-30g ball of prepared mashed red beans. Set aside.
5. Get 15-20g of dough then flatten each ball of dough on your palm and place at the center the red beans. Enclose completely then shape it again into rounds.
6. Arrange mocha in a prepared steamer and steam for 10-12 minutes or until cooked.
7. Serve with green tea ice cream if preferred.
