Heads up -Japanese do not generally cook in woks, and the woks we have are used for many other, stronger, flavored dishes. On Days 6+7 we may use woks to steam or boil water, but not to cook in - the flavors come out "muddy". You may use them to blanch vegetables, bones or noodles, or use the wok steamers; ask me if not certain about when a wok might be appropriate.
We will be concentrating on making various types of Sushi today - Maki, Nigiri, and Onigiri. Also, teams 5,6,7,+8 will be making some Japanese Street foods and Raman noodles. The instructions for the Sushi and the Raman are on the Website and also below - here in the blog. The recipes and instructions for the takoyaki and okonomiyaki are being developed - hard copies of the recipes will be available on Thursday.
Look Ahead to Next week:
In advance of the Vietnamese/Thai Menu for Days 8+9 you should watch the videos in the side bar in the Vietnamese section of the website, they are also listed here for your convenience. If you do not, you'll be unprepared for several techniques you'll need to know while prepping ahead.
These are : "Handling Fresh Herbs and Table Salad"
" Working with Lemon grass"
"Working with Tamarind Paste"
Station #1:
Making Sushi Rice is key. Watch the video and be prepared to start the process as soon as you come in at 7:00 am. Unless told otherwise by the Chef, plan to steam sushi rice in the steam cabinet, in a 2" deep full hotel pan. Follow these instructions exactly:
- Before you begin, make sure you have 2 times the amount of filtered water set aside. The water should be filtered through the rice water filter, and you should have enough filtered water to soak the rice, drain the soaking water away, and cover the soaked rice with freshly filtered water (equal in volume to the amount of rice) for cooking.
- Measure rice by volume. Place in deep stainless steel bowl. Separately measure an equal amount of filtered water (use water specially filtered for RICE). Hold measured rice water separate from rice until after rice has been rinsed.
- Rinse and drain rice with cool tap water until water is clear - the more clear the water, the better the rice. Anticipate spending 15 minutes or so washing rice - be sure to handle the rice GENTLY so that it does not crumble as you rinse it.
- Soak rice for 30 minutes in fresh, cool filtered water
- Drain and Air Dry rice on lined sheet tray from 30 minutes
- prepare vinegar solution while rice dries.
- Place air-dried rice in 2" hotel pan and add the measured, filtered water to the rice in the pan.
- Steam rice in Steamer cabinet, and cook for 20 minutes exactly. - CHECK WITH CHEF FOR DONENESS OF RICE BEFORE REMOVING FROM STEAMER.While rice is steaming, fill hangiri with cool water, when rice is finished cooking and while it's resting, dump water from hangiri, towel excess water out and then put rested rice into hangiri and add vinegar solution while "cutting" and fanning. Ask Chef for additional demo on this - I want to bring everyone in on it to watch.
- When rice is cool to the point that it's no longer steaming, stop "cutting" and divide rice into 3 1/3 hotel pans - one pan for each type of sushi. Cover rice with damp towels to keep from forming a crust and hold at room temp - don't refrigerate it.
Look Ahead to Next week:
In advance of the Vietnamese/Thai Menu for Days 8+9 you should watch the videos in the side bar in the Vietnamese section of the website, they are also listed here for your convenience. If you do not, you'll be unprepared for several techniques you'll need to know while prepping ahead.
These are : "Handling Fresh Herbs and Table Salad"
" Working with Lemon grass"
"Working with Tamarind Paste"
Station #1:
Making Sushi Rice is key. Watch the video and be prepared to start the process as soon as you come in at 7:00 am. Unless told otherwise by the Chef, plan to steam sushi rice in the steam cabinet, in a 2" deep full hotel pan. Follow these instructions exactly:
- Before you begin, make sure you have 2 times the amount of filtered water set aside. The water should be filtered through the rice water filter, and you should have enough filtered water to soak the rice, drain the soaking water away, and cover the soaked rice with freshly filtered water (equal in volume to the amount of rice) for cooking.
- Measure rice by volume. Place in deep stainless steel bowl. Separately measure an equal amount of filtered water (use water specially filtered for RICE). Hold measured rice water separate from rice until after rice has been rinsed.
- Rinse and drain rice with cool tap water until water is clear - the more clear the water, the better the rice. Anticipate spending 15 minutes or so washing rice - be sure to handle the rice GENTLY so that it does not crumble as you rinse it.
- Soak rice for 30 minutes in fresh, cool filtered water
- Drain and Air Dry rice on lined sheet tray from 30 minutes
- prepare vinegar solution while rice dries.
- Place air-dried rice in 2" hotel pan and add the measured, filtered water to the rice in the pan.
- Steam rice in Steamer cabinet, and cook for 20 minutes exactly. - CHECK WITH CHEF FOR DONENESS OF RICE BEFORE REMOVING FROM STEAMER.While rice is steaming, fill hangiri with cool water, when rice is finished cooking and while it's resting, dump water from hangiri, towel excess water out and then put rested rice into hangiri and add vinegar solution while "cutting" and fanning. Ask Chef for additional demo on this - I want to bring everyone in on it to watch.
- When rice is cool to the point that it's no longer steaming, stop "cutting" and divide rice into 3 1/3 hotel pans - one pan for each type of sushi. Cover rice with damp towels to keep from forming a crust and hold at room temp - don't refrigerate it.
Station #1 Continued: Make the Dashi for Miso soup in a stainless steel pot,not a wok, the wok makes it dark and muddy tasting. You should anticipate making about 1 1/2 gallons dashi all together so that other stations can draw from it, the exception will be for Station 6 - they need a Vegan dashi and will make their own. Save the solids when you strain the dashi, they can be used on Day 7 to make a "second dashi", please be very aware of the time and temperature instructions for Dashi - these are important. Also be VERY aware not to rinse or wipe away the white powder which may be on the kombu - this is very flavorful sea minerals.
For making dashi - use the filtered water from the small spigot on the prep sink. These filters were developed in Japan specifically to make dashi - the clarity and flavor of our finished product will be much higher using the filtered water.
"Sunomono" means "vinegared things" in Japanese. The sunomono salad is supposed to be placed on the sushi sampler plate as a garnish - small pile, about 1 TBSP. per plate. The sunomono can be made early and dressed closer to service, around 10:00-10:15
Once the sushi stations are set up, I'll demo each type of sushi to get you started - if you're set up for demos by 9:00am you can make all of the sushi for family meal and service. It works best to set up all 3 sushi stations on the same table so you can share ingredients. Use station 2 for assembling sushi (all 3 sushi stations set up on station 2), and station 3 will be used for plating sushi - all garnishes, soy sauce ramekins, plates, and salad will be arranged there. . When the sushi is made and the garnishes are all together, you can plate on small plates and hold for service on the shelves under station 5.
Sushi Plate:
Sushi Station Set ups
Station #2:
For making dashi - use the filtered water from the small spigot on the prep sink. These filters were developed in Japan specifically to make dashi - the clarity and flavor of our finished product will be much higher using the filtered water.
"Sunomono" means "vinegared things" in Japanese. The sunomono salad is supposed to be placed on the sushi sampler plate as a garnish - small pile, about 1 TBSP. per plate. The sunomono can be made early and dressed closer to service, around 10:00-10:15
Once the sushi stations are set up, I'll demo each type of sushi to get you started - if you're set up for demos by 9:00am you can make all of the sushi for family meal and service. It works best to set up all 3 sushi stations on the same table so you can share ingredients. Use station 2 for assembling sushi (all 3 sushi stations set up on station 2), and station 3 will be used for plating sushi - all garnishes, soy sauce ramekins, plates, and salad will be arranged there. . When the sushi is made and the garnishes are all together, you can plate on small plates and hold for service on the shelves under station 5.
Sushi Plate:
Sushi Station Set ups
Station #2:
Maki Station: Here's the station set up. The type of filing for the rolls will be determined by what's available from the Fish Room and Store Room. . Do not remove nori from package without speaking with chef.
Be sure to read the instructions for cooking shrimp for Sushi Nigiri. The shrimp must be put onto bamboo skewers before poaching in order to keep them curving when cooking.
Station #3
Be sure to read the instructions for cooking shrimp for Sushi Nigiri. The shrimp must be put onto bamboo skewers before poaching in order to keep them curving when cooking.
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| From Japanese Plate Presentations |
Station #3
Nigiri Station: We will bew making Shirmp Nigiri and possibly another type- depending on availability.
Shrimp must be placed properly on bamboo skewer and poached - in the shell- before peeling and cutting for use in nigiri. Speak with chef before starting this process.
Onigiri Station: Talk to Chef about fillings and garnishes
Station 5 + 6 : The Pork Belly for The Ramen Noodle Recipe should have been left to dry in the cooler on Day 4 for Day 5 . You should do it on Day 5 for Day 6 It only has to be removed from the package, placed on a rack, and air dried in the cooler over night, but you can't forget! The rest of the procedure is self explanatory from the recipe (make sure to review embedded PowerPoint on preparing the pork), feel free to ask me any questions on Day 5. For setting up the Noodle station : Set up the station using the 4 burners on the right side of the range. The 2 left burners will be for station 5 to saute their vegetables. Have one large pot of boiling water with noodle baskets or a china cap in it to cook your noodles ala minute and another to hold your simmering broth. Hold sliced pork belly , warm, above the line in a 1/2 hotel pan, have warm bowls there as well. You're other garnishes should be directly to the right of your station in the SMALLEST containers possible.
Station #7 - Takoyaki is a popular Japanese Street snack - they are fried fritters, typically filled with octopus pieces and topped with a variety of savory items. Research it on line. Chef will have a basic recipe for you, but if you see anything interesting that you'd like to add - we can try!
Shrimp must be placed properly on bamboo skewer and poached - in the shell- before peeling and cutting for use in nigiri. Speak with chef before starting this process.
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| From Japanese Plate Presentations |
Onigiri Station: Talk to Chef about fillings and garnishes
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| From Japanese Plate Presentations |
Station 5 + 6 : The Pork Belly for The Ramen Noodle Recipe should have been left to dry in the cooler on Day 4 for Day 5 . You should do it on Day 5 for Day 6 It only has to be removed from the package, placed on a rack, and air dried in the cooler over night, but you can't forget! The rest of the procedure is self explanatory from the recipe (make sure to review embedded PowerPoint on preparing the pork), feel free to ask me any questions on Day 5. For setting up the Noodle station : Set up the station using the 4 burners on the right side of the range. The 2 left burners will be for station 5 to saute their vegetables. Have one large pot of boiling water with noodle baskets or a china cap in it to cook your noodles ala minute and another to hold your simmering broth. Hold sliced pork belly , warm, above the line in a 1/2 hotel pan, have warm bowls there as well. You're other garnishes should be directly to the right of your station in the SMALLEST containers possible.
Station #7 - Takoyaki is a popular Japanese Street snack - they are fried fritters, typically filled with octopus pieces and topped with a variety of savory items. Research it on line. Chef will have a basic recipe for you, but if you see anything interesting that you'd like to add - we can try!
Station #8 - Similar to Takoyaki, Okonomiyaki is another popular Japanese Street snack - these are savory "pancakes", filled and topped with a variety of savory items. Research it on line. Chef will have a basic recipe for you, but if you see anything interesting that you'd like to add - we can try!
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