filmov
tv
2 Healthy Japanese Recipes with Kyle Connaughton, SingleThread - 50 Best Masterclasses
Показать описание
Discover the secrets behind Connaughton’s Japanese-influenced cooking as he takes you through the preparation of two dishes: black cod marinated in shio koji featuring Alaska Seafood and truffled rice porridge featuring Truffle Shuffle.
0:00 Ingredients for the Black Cod with Shio Koji
01:25 Preparing the Dashi
08:21 Preparing the eggplant/ aubergine
10:41 Preparing the cod
16:54 Ingredients for the Truffled Rice Porridge
17:34 Preparing the Truffled Rice Porridge
-----------------------
Here is the full recipe for: Black Cod with Shio Koji
(Serves 4)
For the Eggplant/Aubergine Age-Dashi and Broth
100ml Mirin
400ml Sake
1000ml Dashi
10g Katsuobushi
50g Tamari
25g White tamari
In a saucepan, combine the mirin and sake and bring to a simmer. Burn off the alcohol and reduce by half. Add the dashi and heat to just below a simmer. Turn off the heat and add the katsuobushi. Steep for one minute and strain. Season with the two different tamari types to taste.
For the Eggplant/Aubergine
1 Japanese eggplant or 4 baby eggplant
Grapeseed or vegetable oil, for frying
Half of the Age-Dashi Broth (from recipe above)
Cut the eggplant in half lengthwise. Heat the oil to 190C/375F. Fry the halves until lightly golden brown. Transfer to the liquid and soak for at least 1 hour before using.
For the Black Cod
4 x 35g-45g portions of black cod
200ml Liquid shio koji
Toss the portions in the shio koji and allow to marinate refrigerated for 30 minutes. Drain, pat dry and refrigerate for at least 1 hour before smoking. To serve, heat a Japanese smoker (Ibushi-gin) over a medium heat. Add cherry blossom wood chips to the bottom and place the fish in the grate. Cover and smoke for 2-3 minutes until cooked through.
To serve
Reserved eggplant from recipe above
Reserved broth from recipe above, warmed
Smoked black cod portions
Finely julienned green onion and myoga
Spoon the eggplant into four bowls. Divide the black cod among the bowls. Add the warm broth and top with the green onion and myoga.
-----------------------
Recipe for: Truffled Rice Porridge
(Serves 4)
For the Rice
540ml Koshihikari short grain rice, washed and drained until the water runs clear
540ml Water
Place the rice in a pot or Kamado-san (a Japanese clay pot called donabe) with the water. Put the lid on and place over a medium heat for 15 minutes, then turn off. Wait for 20 additional minutes before removing the grains. Cool and reserve.
For the Reduction
1 Onion, sliced
2 Shallot, sliced
2 Garlic cloves, sliced
100g Butter
1 bottle Chardonnay
150ml Chardonnay vinegar
Combine the onion, shallot and garlic in a saucepan with the butter and sweat over low heat for 30 minutes until translucent (no colour). Add the bottle of wine and vinegar and bring to a simmer. Reduce by about two thirds and strain. Cool the liquid and reserve.
For the Sake Kasu Butter
100g Sake kasu
100g Softened butter
Combine the sake kasu and butter in a bowl and blend using a spatula. Transfer to a container and cool.
To serve
Reserved cooked rice
Vegetable stock infused with kombu
50g Black truffle conserve
Reserved reduction
100g Sake Kasu butter
White tamari
2 baby radish or daikon
Fresh black truffle
In a saucepan combine the rice over medium heat with a ladleful of the stock and reduce until creamy. Add the reduction to taste and reduce (you want to taste the acid and concentrated wine flavour). Add the butter and remove from the heat, beating the butter into the mix. Season with white tamari.
Spoon the truffle conserve into four bowls. Divide the rice among the bowls and shave truffle and thin radish slices over the top.
-----------------------
50 Best Restaurants TV is the official YouTube channel for The 50 Best Restaurants brand, which publishes annual lists of the opinions of thousands of international restaurant industry experts. These lists are announced at the award ceremonies of The World's 50 Best Restaurants, Asia's 50 Best Restaurants and Latin America's 50 Best Restaurants.
#Masterclass
0:00 Ingredients for the Black Cod with Shio Koji
01:25 Preparing the Dashi
08:21 Preparing the eggplant/ aubergine
10:41 Preparing the cod
16:54 Ingredients for the Truffled Rice Porridge
17:34 Preparing the Truffled Rice Porridge
-----------------------
Here is the full recipe for: Black Cod with Shio Koji
(Serves 4)
For the Eggplant/Aubergine Age-Dashi and Broth
100ml Mirin
400ml Sake
1000ml Dashi
10g Katsuobushi
50g Tamari
25g White tamari
In a saucepan, combine the mirin and sake and bring to a simmer. Burn off the alcohol and reduce by half. Add the dashi and heat to just below a simmer. Turn off the heat and add the katsuobushi. Steep for one minute and strain. Season with the two different tamari types to taste.
For the Eggplant/Aubergine
1 Japanese eggplant or 4 baby eggplant
Grapeseed or vegetable oil, for frying
Half of the Age-Dashi Broth (from recipe above)
Cut the eggplant in half lengthwise. Heat the oil to 190C/375F. Fry the halves until lightly golden brown. Transfer to the liquid and soak for at least 1 hour before using.
For the Black Cod
4 x 35g-45g portions of black cod
200ml Liquid shio koji
Toss the portions in the shio koji and allow to marinate refrigerated for 30 minutes. Drain, pat dry and refrigerate for at least 1 hour before smoking. To serve, heat a Japanese smoker (Ibushi-gin) over a medium heat. Add cherry blossom wood chips to the bottom and place the fish in the grate. Cover and smoke for 2-3 minutes until cooked through.
To serve
Reserved eggplant from recipe above
Reserved broth from recipe above, warmed
Smoked black cod portions
Finely julienned green onion and myoga
Spoon the eggplant into four bowls. Divide the black cod among the bowls. Add the warm broth and top with the green onion and myoga.
-----------------------
Recipe for: Truffled Rice Porridge
(Serves 4)
For the Rice
540ml Koshihikari short grain rice, washed and drained until the water runs clear
540ml Water
Place the rice in a pot or Kamado-san (a Japanese clay pot called donabe) with the water. Put the lid on and place over a medium heat for 15 minutes, then turn off. Wait for 20 additional minutes before removing the grains. Cool and reserve.
For the Reduction
1 Onion, sliced
2 Shallot, sliced
2 Garlic cloves, sliced
100g Butter
1 bottle Chardonnay
150ml Chardonnay vinegar
Combine the onion, shallot and garlic in a saucepan with the butter and sweat over low heat for 30 minutes until translucent (no colour). Add the bottle of wine and vinegar and bring to a simmer. Reduce by about two thirds and strain. Cool the liquid and reserve.
For the Sake Kasu Butter
100g Sake kasu
100g Softened butter
Combine the sake kasu and butter in a bowl and blend using a spatula. Transfer to a container and cool.
To serve
Reserved cooked rice
Vegetable stock infused with kombu
50g Black truffle conserve
Reserved reduction
100g Sake Kasu butter
White tamari
2 baby radish or daikon
Fresh black truffle
In a saucepan combine the rice over medium heat with a ladleful of the stock and reduce until creamy. Add the reduction to taste and reduce (you want to taste the acid and concentrated wine flavour). Add the butter and remove from the heat, beating the butter into the mix. Season with white tamari.
Spoon the truffle conserve into four bowls. Divide the rice among the bowls and shave truffle and thin radish slices over the top.
-----------------------
50 Best Restaurants TV is the official YouTube channel for The 50 Best Restaurants brand, which publishes annual lists of the opinions of thousands of international restaurant industry experts. These lists are announced at the award ceremonies of The World's 50 Best Restaurants, Asia's 50 Best Restaurants and Latin America's 50 Best Restaurants.
#Masterclass
0:30:30
2 Healthy Japanese Recipes with Kyle Connaughton, SingleThread - 50 Best Masterclasses
0:17:15
A week of dinner 🍚🥕 Japanese style healthy dinner recipes
0:16:40
5 Easy & Simple Japanese style meals 🍚🥢
0:10:01
JAPANESE MEAL PREP FOR HEALTHY EATING | less then 2 hours
0:38:36
20 Minute Japanese Dinners that Will Change Your Life... or maybe 25
0:14:43
What I Eat in Japan (simple + healthy japanese recipes)
0:08:25
SPRING🍀 JAPANESE HEALTHY FOOD RECIPES using seasonal vegetables
0:15:07
6 Low-Calorie High-Protein Japanese Side Dishes - Revealing Secret Recipes
0:02:38
Why Japanese Live Longer and Healthier
0:10:01
Japanese Minimalist🇯🇵: What I eat in a day |Simple Recipes|
0:12:24
Healthy Japanese BENTO meal prep 🍱🇯🇵 15minute EASY recipes 💪
0:15:39
6 EASY 20-Minute Japanese Lunch Box Recipes | Quick & Simple Bento Box Recipes for Beginners
0:11:23
7 Easy and healthy Japanese side dish recipes 🥕 good for bento as well!
0:08:30
JAPANESE HEALTHY DINNER RECIPES🍚Anyone can make! VEGAN SUKIYAKI as a main dish😋
0:09:12
Healthy Japanese Food | Kitchen Parenting | Mushroom mixed rice
0:12:30
JAPANESE BREAKFAST FOR BEGINNERS/ healthy & authentic Japanese cooking tutorial in English
0:07:18
I eat TOP 5 Food and Don't Get OLD! Japan's OLDEST Fitness Instructor 92 yr old Takishima ...
0:18:34
6 Easy 15 Min Japanese Stir-Fry Dishes that Go Great with Rice
0:09:04
Perfect Japanese Chicken Curry At Home (2 Ways)
0:10:01
What I eat in a day in Japan!/ Japanese mom morning routine/ women in 30's/ healthy eating
0:17:57
6 Easy Healthy Japanese Breakfast Recipes For Weight Loss | Under 400 Calories | How To Cook Rice
0:16:14
6 Ways to Make Delish Japanese Bowls - Revealing Secret Recipes!
0:13:08
Easy 15 Minute Japanese Breakfast Recipes | 6 Healthy Breakfast Ideas | Authentic Japanese Food
0:13:44
How to cook & eat tofu #2 l Healthy and delicious recipes 🥕🌿
Комментарии