'Robatayaki': Old recipe for modern palates<\/p>\n
Maria Endah Hulupi, The Jakarta Post, Jakarta<\/p>\n
Prepared with one of the oldest cooking methods, robatayaki is
\nstill popular among Japanese people, especially working people,
\nwho often enjoy it after office hours.<\/p>\n
Robatayaki refers to the cooking technique -- broiling the
\nfood on a charcoal fire.<\/p>\n
Although such a technique has been used in many countries, in
\nJapan it has been widely adopted and further developed, said
\nSeiji Ushirobaba, chef at the Asuka Japanese restaurant at J.W.
\nMarriott Hotel in South Jakarta.<\/p>\n
Ushirobaba said for robatayaki's main ingredients, Japanese
\npeople often use seafood, like prawn, lobster, gindara and fresh
\nvegetables, like eggplants and paprika.<\/p>\n
\"People living by the seaside usually use different kinds of
\nseafood, while those live far from the sea cook vegetable-based
\nrobatayaki,\" he said.<\/p>\n
Ushirobaba himself likes to use enoki and shiitake mushroom,
\nasparagus, tofu, potato, paprika, eggplant, thinly sliced beef
\nand pieces of chicken on skewers.<\/p>\n
These items are then seasoned with sauces (there are different
\nkinds of sauces) before grilling them on top of a traditional
\nburner using charcoal.<\/p>\n
The charcoal can enhance the distinctive aroma of the grilled
\nfood items.<\/p>\n
\"Although a gas burner can be used, I surely recommend using a
\ncharcoal burner,\" Ushirobaba said, adding that at home people can
\nprepare the dish by using a satay burner.<\/p>\n
Basically, the fresh ingredients are grilled until they are
\nproperly cooked and turn into an appetizing brownish color.
\nBesides bringing out the flavor, the cooking method is also meant
\nto enhance the beauty of the presentation.<\/p>\n
In Japan, robatayaki dishes are mostly served for lunch and\/or
\nfor dinner and they are also available at food stalls throughout
\nthe country.<\/p>\n
There is no particular drink to best accompany robatayaki
\ndishes, but in general Japanese people prefer to drink sake.<\/p>\n
Robatayaki is quite easy to make and does not require long
\npreparation and cooking time. What is needed is fresh food, good
\nsauce and beautiful browning.<\/p>\n
'Robatayaki' set<\/p>\n
Below is a robatayaki set as prepared by chef Seiji Ushirobaba
\nin which he uses king prawn, scallop and gindara, but other kinds
\nof seafood and fresh vegetables and mushrooms can also be used.<\/p>\n
Try this at home and enjoy the delicious flavor and appetizing
\naroma of robatayaki, fresh from your own kitchen.<\/p>\n
King Prawn
\n * 75g king prawn, cleaned<\/p>\n
For the mayonnaise sauce, mix together
\n * 90ml mayonnaise
\n * 30ml tomato sauce
\n * 1\/2tsp salt and pepper
\n * 1tsp tabasco<\/p>\n
Cut the prawn lengthwise but make sure not to sever it. Grill it
\nover charcoal burner until brown. Serve with mayonnaise sauce.<\/p>\n
Scallop
\n * scallop, sliced<\/p>\n
For the teriyaki sauce, mix together
\n * 90 ml tomato sauce
\n * 1\/2 tsp vinegar
\n * 1 tsp chili sauce
\n * 5 g garlic
\n * 5 g onion
\n * 1 tsp sesame seed oil<\/p>\n
Grill the sliced scallop, continue to season it with teriyaki
\nsauce while cooking. Cook until brown and drizzle the remaining
\nsauce over the scallop.<\/p>\n
Gindara teriyaki
\n * 60g sliced gindara<\/p>\n
Grill gindara until half cooked. Continue to season it with
\nteriyaki sauce once in a while until properly cooked.<\/p>",
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