Chef Saito’s Namasu (Daikon, Carrot, Orange) [Japanese Cooking] – Dining with the Chef
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In a kaiseki cooking class, Chef Saito adds orange to namasu salad, and fragrant sesame to grilled squid. The dishes are presented in traditional hassun style.
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(1) Namasu (Daikon, Carrot, Orange)
Ingredients (Serves 2)
– 2 oranges
– 300 g daikon radish
– 35 g carrot
– 25 g mitsuba
– Salt, as needed
For the dressing (amazu):
– 100 ml rice vinegar
– 100 ml water
– 45 g sugar
Directions
1. Cut off a 6cm long section of the daikon and peel. Slice into planks lengthwise, then cut into sticks 2 to 3mm wide. Cut a 3 to 4cm section of the carrot. Slice lengthwise into planks, then cut into sticks 2 to 3mm wide. Boil for about a minute, then plunge into ice water to shock. Pat dry.
2. Combine the daikon and carrot in a bowl and sprinkle with salt. Set aside for 10 minutes, then squeeze out the excess moisture. Rinse in water, drain and tightly squeeze out remaining water.
3. To make the amazu (sweet vinegar), combine the rice vinegar, water and sugar in a pot. Place it over heat and stir to dissolve the sugar. Turn off the heat before it starts to boil and pour into a bowl and let it cool.
4. Add the 30ml amazu and mix, then let it rest for 2 to 3 minutes. Gently squeeze out the vinegar, then marinate in the amazu for at least 2 hours.
5. Add a pinch of salt to boiling water and blanch the mitsuba for 30 seconds. Plunge into ice water, squeeze out the excess water and cut into 2 to 3cm lengths.
6. Cut a thin slice off the bottom of an orange. Cut off about a quarter of the top to use as a lid. Scoop out the pulp, remove the skin and seeds, and cut the pulp into small pieces. Add the orange pulp and juice to the daikon and carrot mixture, then mix.
7. Fill the orange cup and top with the mitsuba.
(2) Diamond Squid with Black Sesame
Ingredients (Serves 2)
– 150 g diamond squid
– Vegetable oil
– Black sesame seeds
– Salt
– Sake
– Egg whites
Directions
1. Evenly prick the surface of the squid with a fork, then make slits on the underside about 2mm apart to a depth of about two-thirds.
2. Prepare a solution of water, sake and salt and soak the squid for 10 minutes. Then remove and pat dry.
3. Line a baking tray with aluminum foil, coat with vegetable oil and place the squid slit side down. Roast in a toaster oven at a low temperature of 160 degrees Celsius for about 10 minutes.
4. Coat the squid with egg whites and sprinkle with black sesame seeds. Lower the temperature to 120 degrees Celsius and roast for 2 to 3 minutes.
5. Cut into pieces that look like fans and arrange it on a plate.