'Robatayaki': Old recipe for modern palates

'Robatayaki': Old recipe for modern palates

Maria Endah Hulupi, The Jakarta Post, Jakarta

Prepared with one of the oldest cooking methods, robatayaki is
still popular among Japanese people, especially working people,
who often enjoy it after office hours.

Robatayaki refers to the cooking technique -- broiling the
food on a charcoal fire.

Although such a technique has been used in many countries, in
Japan it has been widely adopted and further developed, said
Seiji Ushirobaba, chef at the Asuka Japanese restaurant at J.W.
Marriott Hotel in South Jakarta.

Ushirobaba said for robatayaki's main ingredients, Japanese
people often use seafood, like prawn, lobster, gindara and fresh
vegetables, like eggplants and paprika.

"People living by the seaside usually use different kinds of
seafood, while those live far from the sea cook vegetable-based
robatayaki," he said.

Ushirobaba himself likes to use enoki and shiitake mushroom,
asparagus, tofu, potato, paprika, eggplant, thinly sliced beef
and pieces of chicken on skewers.

These items are then seasoned with sauces (there are different
kinds of sauces) before grilling them on top of a traditional
burner using charcoal.

The charcoal can enhance the distinctive aroma of the grilled
food items.

"Although a gas burner can be used, I surely recommend using a
charcoal burner," Ushirobaba said, adding that at home people can
prepare the dish by using a satay burner.

Basically, the fresh ingredients are grilled until they are
properly cooked and turn into an appetizing brownish color.
Besides bringing out the flavor, the cooking method is also meant
to enhance the beauty of the presentation.

In Japan, robatayaki dishes are mostly served for lunch and/or
for dinner and they are also available at food stalls throughout
the country.

There is no particular drink to best accompany robatayaki
dishes, but in general Japanese people prefer to drink sake.

Robatayaki is quite easy to make and does not require long
preparation and cooking time. What is needed is fresh food, good
sauce and beautiful browning.

'Robatayaki' set

Below is a robatayaki set as prepared by chef Seiji Ushirobaba
in which he uses king prawn, scallop and gindara, but other kinds
of seafood and fresh vegetables and mushrooms can also be used.

Try this at home and enjoy the delicious flavor and appetizing
aroma of robatayaki, fresh from your own kitchen.

King Prawn
* 75g king prawn, cleaned

For the mayonnaise sauce, mix together
* 90ml mayonnaise
* 30ml tomato sauce
* 1/2tsp salt and pepper
* 1tsp tabasco

Cut the prawn lengthwise but make sure not to sever it. Grill it
over charcoal burner until brown. Serve with mayonnaise sauce.

Scallop
* scallop, sliced

For the teriyaki sauce, mix together
* 90 ml tomato sauce
* 1/2 tsp vinegar
* 1 tsp chili sauce
* 5 g garlic
* 5 g onion
* 1 tsp sesame seed oil

Grill the sliced scallop, continue to season it with teriyaki
sauce while cooking. Cook until brown and drizzle the remaining
sauce over the scallop.

Gindara teriyaki
* 60g sliced gindara

Grill gindara until half cooked. Continue to season it with
teriyaki sauce once in a while until properly cooked.