Experience the freshness of 'kaiseki ryori'

Experience the freshness of 'kaiseki ryori'

Maria Endah Hulupi, The Jakarta Post, Jakarta

At Kyoka Japanese restaurant, chef H. Takahashi prepares these
three light and deliciously fresh dishes to be served in one
serving of kaiseki ryori. However, these dishes can also be
served alone.

Takahashi advises the use fresh ingredients to obtain the best
flavors. You can purchase all Japanese ingredients used in these
recipes in leading supermarkets.

Ebi Shinjo

Takahashi uses 240g peeled prawns (minced), panko flour (bread
crumbs) to coat, 1 onion (diced), 1 egg, salt and pepper to
taste.

He combines minced prawn, diced onion, egg, pepper and salt
until well combined. Then he divides the mixture into three and
shapes them into balls and slightly flattens them.

He then coats them in panko flour and deep fries them in
preheated cooking oil until they turn brown. The balls are then
removed from the oil and each is cut into four parts.

For the sauce: he combines 2tbsp shoyu, 2tbsp mirin, 300ml water,
a dash of sagoo flour in a pan and simmers it until the sauce
thickens. (flavor enhancer is optional but can be added).

Salmon Teriyaki

Takahashi uses 100g salmon fillet, 100ml shoyu, 150ml mirin
and 1tbsp sugar.

He slices the salmon fillet into 1-centimeter thickness and in
a pan he combines shoyu, mirin and sugar and cooks it until it
simmers, stirring occasionally.

He soaks the fillet in the sauce for 15 minutes and then
inserts a skewer into each fillet strip and grills them, turning
them occasionally and glazing them with the remaining sauce. Once
cooked, he removes the skewer. The fillet is ready to be served.

Tori Tsundayaki

He uses 80g chicken, 40g edamame (soya beans), 1 egg yolk,
tempura flour, 100ml shoyu, 100ml mirin, 1tbsp sugar.

Takahashi mixes shoyu, mirin and sugar and cooks it until it
boils, stirring occasionally. He soaks the chicken in the sauce
for 15 minutes.

Separately, he boils edamame until cooked, minces them
coarsely, puts them in a bowl and mixes in egg yolk, whisking
until well combined.

Takahashi glazes the seasoned chicken with the edamame mixture
and grills it until cooked.