Japan Days 6+7

NEW POST FOR DAY 7

A lot of this is the same as the previous post, Changes will be in BOLD. I rushed through this to give you an early start, if you have questions I'll answer them after 8:00.

 As always, Sous Chefs will need to make sure we have the food picked up from Store room, Fish room, Meat room. Also sanitation supplies, supplemental, china storage. We MUST be ready at 10:45 and have   family meal on Day 7. Think ahead, figure out who you'll delegate things to, and communicate to them in advance.

All of the recipes for the Japanese section are loaded onto Moodle but the videos are not embedded yet. Most of the recipes have Videos or Photos but you'll have to look at the Japanese Section of the Website to view them. Again, I'll want to take photos or shoot video of  the new dishes and new shots for some of the older ones too, so when you have MEP set up, talk to me before putting things together. Here's the details of each station for Days 6+7

Everyone should watch the Sushi Rice Preparation Demo that is now uploaded onto Moodle and all of the Sushi Demos on the website you can view these by going to the Japanese Menu and clicking on each individual recipe - there is a video for each type of sushi,  see below for how each station should be set up for sushi production. Christine and Corrine will be primarily responsible for setting up the stations and putting the garnishes and condiments in place, but they will be asking for help and delegating, so please be cooperative. On both days we will set up the sushi stations and rotate each person through so that everyone can make a few pieces of each type. On Day 7 each customer will receive a Sushi Sampler Plate with their meal, so we will need 85 pieces of each type to accommodate family meal and service.

Marilyn will be responsible for making the Sushi Rice but may ask for assitance - you will assist if asked

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.
- Rinse and drain rice until water is clear - the more clear the water, the better the rice. Anticipate spending 15 minutes or so washing rice.
- Soak rice for 1 hour in fresh, cool water
- Drain and Air Dry rice on lined sheet tray from 30 minutes
- prepare vinegar solution while rice dries
- Steam rice - 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 me 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.

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 10:00 am you can make all of the sushi slightly ahead of family meal and service. It works best to set up all 3 sushi stations on the same table so you can share ingredients, see below for station set up. I have not added photos yet, but we may also be making flavored rice balls - onigiri.

Sushi Plate:

From Japanese Plate Presentations

Sushi Station Set ups

Maki Station:

From Japanese Plate Presentations

Nigiri Station:

From Japanese Plate Presentations

Inari Station:

From Japanese Plate Presentations

Student #1 - Draw a diagram of the staion so that it's self sufficient except for the rice.
 Pork Cutlet is fairly self explanatory, but let me show you how to cut and pound the pork. You should anticipate plating directly from the fry station, so draw a detailed diagram of how the station will look. You can fry in the fryer, turn around to the table behind you and slice the pork, plate it with the salad and a ramekin of sauce and then pass to the steam table for rice. The sauce should be in 1 oz. ramekins, the cabbage salad should be dressed just before service, and the cutlets fried to order - if they are pounded thin enough they take less than 1 minute to fry. You'll need a cutting board and knife on your station to slice pork before plating - everything in Japanese service is cut to "bite size" before plating because there are typically no knives at the table. On Day 6 you will have 2# of pork to fabricate into 10 thin cutlets, make the appropriately small amount of sauce and cabbage salad to accompany.Day 7 you should have a total of 15 cutlets

Student #2 - You will assume responsibility - along with Corrine - for setting up the sushi stations according to the photos above and the videos. Also have the garnishes set as they were on Day 6. The recipes for the Sunomono, Pickled Ginger, and edamame are all very straight forward. You need to make enough Pickled Ginger on Day 6 for both days, the other dishes should be made fresh each day and you will grate fresh wasabe for family meal on Day 6 and prepare the powdered wasabi into a paste for service on Day 7. You will also prepare the Edamame - (make sure you get the ones IN the pods - the store room usually messes up the order and sends the ones out of the pods) 

Student #3 -  Your primary task - as listed on the tracking schedule, will be to prep and cook the vegetable accompaniments for beef teriyaki - be sure to remove the "strings" from the snow peas and the thin, brown ends from the bean sprouts. The Beef Teriyaki is very popular, so on Day 7 have 1/3 of your vegetables already sauteed and in the steam table at 11:30 ready to go, saute the remaining vegetables in batches one after the other once we open the doors. Since Japanese don't typically stir fry in woks, there are not a lot of "stir fry" competencies to assign you; so I'm going to have you also prep the Bun Bo Hue for the Vietnamese Menu on Days 8+9. It's pretty complex and spans a couple of days - it will also help you fill up some spare time when you're on the cold station of the Vietnamese menu. Look at the recipe and we can discuss on Saturday.As we discussed - if you can - make 1x the recipe for Yakisoba Noodles. I'll have noodles for you to use in the morning. All of the other ingredients should be on hand already. Stake out a wok station and be ready to for me to photograph /video. I want to see it first before I decide if we will serve it to guests or only to family meal.

Student #4 - Beef Teriyaki - Make sure you watch the demo on cleaning skirt steak. Cut and portion into 150g portions, 5 portions for Day 6 and 12 portions for Day 7. Marinate steaks and think about how to set up the grill station for maximum efficiency.  You will cook and plate from your station, so Draw a detailed diagram of how the grill station will be set up - Grill cloth, oil, grill brush, resting pan with rack, cutting board to slice meat, slicing knife, tongs. Set your station up so that you are "self contained". Again - if you draw a detailed diagram of your entire station and label all of the items you'll need, setting up will be much easier and you'll look like a rock star. Hint - Beef teriyaki is very popular. On Day 7 you're going to get hit hard as soon as the doors open. Have 5 steaks grilled and resting(not cold,just resting) at 11:30. As you get an order for one steak, fire another. Skirt steak should be cooked to medium doneness, medium rare is too chewy; as with other items in Japan, the steaks will be sliced just prior to plating - ask Chef for demo on slicing and plating.In addition to the teriyaki,  the Pork Butts for the Vietnamese Menu need to be brined on Day 6 and marinated on Day 7. The recipe for this is embedded in the Bahn Mi recipe in the Vietnamese section.Once you think the grill is properly set up - with EVERY THING - talk to me about fine tuning it. I'll work with you. Remember - the stations producing skewers will be using a portion of the grill, we should discuss early how that will work - it would help if you had a plan to talk about.

Student #5: 
Steam 20 Cups long Grained White rice  - THAT"S 20 CUPS - TWO HOTEL PANS - save any left over for congee on Day 8. - cook by the same method as used for China. We should  receive several whole flounder - but I have a feeling it's going to be filleted. Check with me when we see what we get and we will work from there. I only want to prepare the flesh from 1 whole flounder (4 filets, 2 portions) for Day 6. If we get more fish than that, ice it and hold for Monday. On Day 7 we will prepare 10 or more portions - see chef for exact count. The fish is rolled around  cabbage/spinach rolls,  watch the video on the web site for making them and check out the plate presentation for the fish. On Day 7 You may be able to get the fish early - try picking it up around 7:30. I can show you how to fabricate it and set up the plates, you will cook them as needed in a wok steamer and serve them in shallow casserole dishes set on oval plates with white rice and miso pickles miso pickles are made by Station 8 and should be in the cooler- the miso pickles can be VERY salty right out of the container, so taste them and talk to the chef, we may soak them in cool water for a while before service if needed. 

Student #6:
Use the recipe you used today. I will try to upload a pdf later. The braise is pretty self explanatory. Choose a small rondo - you don't want too much surface area or your braise will burn, if we don't have a proper size rondo, consult the chef.. When finished, hold it hot in a deep 1/2 hotel pan in the steam table. See photo in recipe on Website for plate presentation with Toasted sesame seeds, long, thin, bias cut scallions and Miso Pickles (you will share these with Student #5, so read their section as well and communicate with them on preparing these pickles for service). The Miso pickles won't be ready until Day 7, don't worry about them on Day 6. Read the miso pickle recipe so you understand what you are using, even though it will be made by someone else. The Miso is fairly expensive but it can be used over and over again, so don't discard it when preparing the pickles for service.

Student #7:
Set up as you did today, but with enough vegetables to make 8-10 entree portions. Producing tempura shrimp and vegetables using a wok set up as a deep fryer. Use the large wok closest to the service area. On Day 6 make only 3 portions, on Day 7 make 10+ (ask chef for exact amount on Monday). There is no video for this dish yet, so discuss station set up with the chef early in the day. If time permits, we will shoot a demo. The technique for coating the shrimp and vegetables takes some practice, make sure to work with the chef on Day 6. The tempura should be served immediately after it's cooked, so yo will be making it almost ala minute, have a station set up on a tray stand near the wok so that you are self sufficient.

Student #8
Make more miso pickles today and speak to me in the morning about mackerel. Plan to work with Corrine and Christine to set up sushi stations and make the bulk of the sushi - make sure to look at the station set ups above and watch the videos in the web site. Miso Pickles, Daikon and Carrot pickle, and Pickled Mackerel all need to ferment or cure for at least a day before using-  make them all on Day 6. On Day 7 you'll Slice the prepared mackerel sashimi to serve over cool sushi rice with other fish and garnihes in a bowl. This is "Chirashi sushi", I haven't written a recipe for it yet but will explain in detail on Saturday and most likely have an exact recipe by then.

Student #9:
Same as today except double skewers. Plan with others a traffic schedule for the grill and talk to me  first thing in the morning about it. ASk me about the possibility of using the charcoal grill - Satay Grill - as well. Chicken Yakatori Skewers - make 15 skewers on Day 6, but make the sauce ahead for a full recipe to be used both Day 6 and Day 7, it requires making a stock and a reduction which will take some time; on Day 7 you will prepare 45 skewers. Also, look ahead to the Vietnamese menu and prep and marinate the Lemon Grass Ribs. See chef for exact amount to prep.

Student #10:
Make as many squid skewers as you can. it would be cool to have 45 whole ones. Read my comments to station #9 for details and discuss with him and me. How many Grilled squid skewers you prepare will depend on how large or small the squid are. Generally we should get about 20 skewers from 1 kilo of small squid. On Day 6 make only 1/4 of a recipe of sauce/marinade and talk to Chef about how many skewers to make - probably between 6-8. Save the rest of the squid on ice in the cooler for Day 7. Don't forget to bake pate!!!You will also prepare the forcemeat for the pate from the Bahn Mi Recipe in the Vietnamese menu - look ahead for that. The forcemeat should be made on Day 6, allowed to absorb flavors over night, be baked in a water bath on Day 7, chilled and sliced for use on the Bahn Mi on Days 8 + 9.

Student #11: You are making 20 cups of sushi rice today - in two batches, as we discussed. Also - draw a diagram of your udon station so you are really ready to show me your best! Look at the notes I gave you and review. Although everyone else SHOULD watch the sushi rice demo on the web site - you MUST watch it. See the sequence of steps listed above, compare to the recipe and watch the video to make sure you understand. I'll be glad to work with you at each stage on Day 6. Make only 1 recipe of rice on Day 6 and two batches on Day 7. It's important not to crowd the rice in the hongiri when cooling it, so on Day 7 stagger the cooking of the two batches so that they finish about 20 minutes apart to allow you to season the each batch separately. In addition to sushi rice, prepare 1/2 recipe of Udon Noodles for Day 6 and then 1 full recipe on Day 7. On Day 7 Set up the Udon noodle station using the 4 burners on the right side of the range. The 2 left burners will be for another person to saute vegetables.  Have one large pot of boiling water with a china cap in it to refresh your noodles ala minute and then have 3 small pots with lids that you can use to make small 1-2 portion batches as needed throughout service. There should be a video for making the "spinach/cabbage" rolls embedded in the Flunder recipe on the web site, that's what you want to use. I prefer to cook this dish a few at a time during service so that everything is fresh. It's best to make a demo portion starting at 11:15 , just for practice. Just prior to service start 2 portions for the first order. When they are done, hold for the first orders and then start another one. It takes about 7-10 minutes for each batch, so if you fire the portions about 5 minutes apart, no one has to wait more than a few minutes. If you get hit with a lot of orders all at once you can fire 2-3 in the same pot and have the expediter explain that there's a short wait.

Student #12: We have discussed - if you have questions, post them. The tracking schedule has you assigned to make two soups - Miso and Scallop; I would prefer to make only miso this block, but severel different variations.  On Day 6 make 2 liters of Miso Soup using the Golden Millet Miso paste and on Day 7 make 8 liters using the Barley Miso and 4 liters using the Sweet White Miso paste - it will be interesting for us to all taste the differences. Be aware that you need to make dashi to use as a base for the Miso soups, the dashi recipe is embedded in the original Miso Soup recipe. Save the solids from the Day 6 dashi when you strain it, it can be used again to fortify the dashi on Day 7.

Student #13: Good to go as you were today. Let's discuss firing times and have a specific plating presentation before 10:00. Plan to make 2x the filling recipe for the noodles on Day 6. You will make only 1x the sauce and fill only 25 dumplings on Day 6, but save the filling and make 2x the sauce on Day 7 for service. Ask chef to order pre-made dumpling wrappers from the store room, we will experiment to see if they are as good as, or better, than the ones we make ourselves - but also be prepared to make the dough from the Chinese Pan fried Dumplings 1x the recipe. If you have extra time on Day 6 you may help Student #15 set up sushi stations.

Student #14: Use dry noodles and remember the finely grated daikon. those are the changes for Day 7. On Day 6 and day 7 make 1 batch each day of the Hand Made Soba Noodle Dough. On Day 6 we will make the Shoyu base sauce recipe to test it out. If it works, we will repeat on Day 7, if not, I will use soba noodles from the store room. As we discussed today, most of the dipping sauces are similar, based on combinations of soy sauce and other ingredients. The completed recipe, with garnish and plating instructions are not complete yet, I'll talk to you on Day 6 about how we will finish the noodles, but don't worry - it will be simple, Japanese noodle dishes are very simple. Mot likely we will cook the noodles, shock them to cool, hold them for service and serve in a bowl with a garnish of Bonito Flake, daikon paste, and Nori julienne on top and a 2 oz. ramekin of dipping sauce on the side. The main point is to get you familiar with a different type of pasta.

Student #15: You will assume responsibility - along with Christine - for setting up the sushi stations according to the photos above and the videos on the web site. Also have the garnishes set as they were on Day 6. I've also asked Justin to help you out, so include him in your plans.Your big job is getting all of the sushi garnishes prepped and collected. Each sushi plate will need, see the photo at the top of this page.
- 1 oz ramekin soy sauce
- 1 shiso leaf
- small amount of drained pickled ginger - house made on Day 6 for service on Day 7(from Student #2)
- wasabi for the plate and wasabi for the sushi production - see below (on Day 6 we will use freshly grated wasabi for the class, on Day 7 we will use wasabi made from powder)
- sunomono salad - get from Student #2
- blanched soy beans  - also from Student #2(make sure you get the ones IN the pods - the store room usually messes up the order and sends the ones out of the pods)

Get all of this stuff together early. The soy sauce in ramekins - about 80 ramekins on Day 7 - and all of the other stuff together on a sheet tray so you can bring it to the sushi production area when they need it (hopefully by 10:00 am). Communication with the other teams and sous is important. You can see a picture of the finished plate with all of the garnishes at the top of this page.

For grating fresh wasabi on Day 6, speak to the chef for a class demo and tasting. When you make the wasabi paste on Day 7, follow the recipe, but add the water slowly while stirring. When it gets to the consistency of play dough, good for shaping into balls or cubes for garnish, take half out of the bowl and set it aside. Continue adding cool water and stirring until it reaches a smooth, spreadable consistency - like toothpaste. This should go into a brown plastic cup for the sushi production stations.
If time permits, I will have a recipe for Onigiri (seasoned Rice Balls filed with savory condiments). You will use the same sushi rice as the others, so preparation of the condiments will be the primary focus. Most likely one will be based on the umeboshi plums and another on Kombu seaweed.

Student #16 - No Hamachi Kama on Day 7, prep as many salmon skewers as you can and work with Peter and Katie on a grill traffic schedule - talk it over with me wearly in the day. See my comments to Peter as well. Slight change of plan from the tracking schedule. We will receive 2.5 kilos of Hamachi Kama on Tuesday - unexpectedly. These are the "collars" of the very delicious Hamachi Tuna. They are very simply seasoned and grilled and make a great addition to family meal. See the recipe in the Japanese Folder and talk with me on Day 6 about timing. For Day 7 I have an alternative "Salt Cured Salmon" recipe which can be cured in 2 hours. If we have time, we can make a small trial batch of those on Day 6 also - see me as soon as we get in and I'll get you started,