Japanese cooking class with Shuji Ozeki in winter
Entree
Pan-fried Duck Breast fillet
with Kuwayaki Sauce
Main
Handmade Udon Noodle & Oysters
Cooked in Miso Based Broth
Pan-fried Duck Fillet with Kuwayaki Sauce 鴨のくわ焼き
Ingredients Serves 4
1 duck breast fillet, 20 shishitou (baby sized green pepper), 1 tablespoon vegetable oil, wheat flour as needed, ground Japanese pepper (kona sanshou) as needed
(A) Kuwayaki Sauce 2 tablespoons soy sauce, mirin, and sake respectively
Method
Mix all (A) to make kuwayaki sauce in a small bowl.
① Slice duck meat 5mm thick into 12 pieces.
② Pan-fry green pepper in a dry frying pan. Set them aside on a plate.
③ Coat sliced duck meat ① lightly with wheat flour. Pour 1 tablespoon vegetable oil into a frying pan, cook all duck meat at once on high heat till blood comes out of the meat, turn them over and cook the other side. Pour into it all sauce (A) and add green pepper ① and remove from heat. Serve with ground Japanese pepper. Do not overcook the duck meat or it loses its juice and tenderness.
Shuji’s website http://www17.plala.or.jp/shujiozeki/
To view Shuji’s cooking lessons, visit http://www.youtube.com/user/shujiozeki
Copyright © Ozeki Cooking School 2009 phone /Fax (0575) 22 0128 Email shujioz@gmail.com
Hand Made Udon Noodle 自家製手打ちうどん
Ingredients Serves 8-10
1 kg wheat flour (milled for udon noodle)
(A) 500ml salt water mixture that includes one egg, 100ml vinegar, 8％ salt water
200g uchiko (buck wheat starch, alternatively corn flour)
Method
Shuji Ozeki will unveil the secret method of Udon noodle making during the very first Japanese cooking class of the year 2002. Shuji mastered the skill from Master noodle chef Yoshi Shibazaki of Shimbahi, the best soba and udon restaurant in Sydney. Why not attend the class and try it for yourself.
Miso Based Broth 味噌煮込みうどん
Ingredients Serves 4~6
600g fresh udon noodle(alternatively dried udon noodle, to boil follow the instruction printed on its packet), 600g fresh oysters, 3 shallots, chilli powder(ichimi)
(A) Broth 2 litres dashi-jiru (stock made from dried kelp and bonito flakes), 140g~160g miso paste, 2~3 tablespoons sugar
Method
① Boil freshly made udon noodle in a large pot of 4 litres boiling water for about 15~20 minutes. Cooking time for the noodle varies according to the size of the noodle and how it is made. When the noodle is cooked just right, scoop all the noodle out of the pot and plunge it into the cold water basin and rinse off excess starch with running cold water. Drain the noodle well.
② Rinse fresh oysters in cold water and drain water well in a sieve.
③ Cut shallots into 3cm long.
④ In a large clay pot called donabe put 2 litres dashi stock and the half the udon noodle ①, bring to the near boil on high heat, reduce the heat to low and dissolve 140g miso paste and 3 tablespoons sugar. Taste the soup, add more miso paste if needed. Bring it to the boil again add oysters ② and shallots ③. Cook with a lid on till it boils again and enjoy the meal with chilli powder as you like.
⑤ Try not overcook oysters as they shrink.
⑥ When the first lot of udon noodle is finished, add the remaining noodle. Stir the bottom of the pot from time to time to stop the noodle from getting burnt.
Shuji’s website www17.plala.or.jp/shujiozeki/
To view Shuji’s cooking lessons visit http://www.youtube.com/user/shujiozeki
Copyright © Ozeki Cooking School 2009 phone /Fax (0575) 22 0128 Email shujioz@gmail.com
揚げ出し豆腐 きのこあん Serves 4
1 packet tofu, 60g shimeji mushroom, 60g shiitake mushroom, 60g enoki mushroom, 40g ginger, 4 asatsuki(or spring onion), one liter deep frying vegetable oil, 2 teaspoons potato starch (or corn four) and 2 teaspoons water
To make mushroom sauce Pour 50ml mirin into a saucepan bring to boil and slightly tilt the saucepan to flame mirin allowing the alcohol to evaporate. Be careful not to burn your face or hair! Adding 200ml ichiban dashi (1 st dashi stock) and 50ml soy sauce and all mushrooms and cook for about one minute. Dissolve 2 teaspoons potato starch with 2 teaspoons water. Bring to a boil the mushroom sauce and pour into it the dissolved potato starch and stir well till sauce is thickened. Remove from heat.
1. Cut tofu into 4 equal parts, have cheesecloth big enough to wrap tofu on a tray or chopping board. Place the tofu on the cheesecloth and wrap them and tilt the tray so as to drain water for about 10 minutes.
2. Peel ginger and grate. Chop asatsuki shallots finely.
3. Apply potato starch on all sides of tofu and deep fry in 160 degrees Celsius for about 3 minutes or until tofu is crisp. Drain oil well.
4. Serve with mushroom sauce topped with grated ginger and asatsuki shallots..
Deep fried eggplant with white sesame sauce Serves 4
(A) 2 cups 1st dashi stock (ichiban-dashi), 2 teaspoon usukuchi soy sauce, pinch salt
Sesame Sauce (B) 6 tablespoons white sesame seeds (lightly roasted), 60ml 1st dashi stock, 2 tablespoons usukuchi soy sauce, 2 tablespoons mirin
4 eggplants, 20g ginger (finely chopped)
1. Poke eggplants with a fork or a few metal skewers and deep fry in 160 degrees Celsius vegetable oil for 2-3 minutes or until the eggplants are soft enough to squeeze with chopsticks. Plunge them into icy cold water and peel skin and drain well.
2. Combine all (A) in a saucepan, soak the eggplants in it and chill them.
3. To make white sesame sauce grind roasted white sesame seeds to paste using Japanese clay mortar and wooden pestle and add the rest of (B) to it and mix well. Taste the sauce.
4. Serve eggplant chilled with white sesame sauce and finely chopped ginger.
gujyo miso soup with winter melon and deep-fried tofu Serves 4
5 cups ichiban dashi-jiru, 60g gujyo miso paste, 80g winter melon, 40g deep-fried tofu, 2 myoga(finely chopped and rinsed)
1. Cut winter melon into one inch width medallion, peel skin and remove seeds and slice into 3mm thick bite size. Boil winter melon in salted boiling water for about one minute or until winter melon is transceparent and dunk into cold water and drain.
2. Heat up ichiban dashi-jiru but do not boil and dissolve miso paste. Taste the soup and add cooked winter melon, chopped deep-fried tofu and serve with chopped myoga.
Hello to all the Japanese cooking fans!
Please accept my apologies for not having posted any recipes or stories on my cooking since bamboo shoots season in May this year.
I have been tied up with my facebook and facebook fan page and also organizing and hosting oversea culinary group tours to our family owned Japanese restaurant and cooking school at my home town of Seki.
At last, this website blog is now connected to my facebook!!
I have misplaced a photo of sawaniwan soup dish recipe.
I will make this soup dish and take some pictures and upload them soon as I did this morning with
Kuwayaki Scallops. The scallops or hotate in Japan are huge and so tasty especially during summer time.
This Saturday 12 May, Master Chef of Gifu Prefecture Shuji Ozeki (me) will be offering a hands-on cooking class to the regulars and the visitors to town. We will be making a variety of takenoko or bamboo shoots dishes. The fresh bamboo shoots were dug out by my friends and me in the morning On Sunday 6 May, and cleaned, boiled, rinsed & ready for use. The lesson begins at 6:30pm and ends at 9:30pm at Ozeki School of Japanese & Soba Restaurnt Yamakyu.
