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The class focused on modern Japanese food and featured tips on selecting raw materials and ingredients. Among the dishes Sawada presented were the easily prepared Maguro sashimi salad, and the slightly trickier gyuniku kinoko tsutsumiyaki - pan-fried beef stuffed with mushrooms, grain mustard and teriyaki sauce.

Maguro sashimi salad

Ingredients

100 grams fresh tuna

(sashimi grade) 

50 grams rocket leaves 

20 grams cubes of peeled tomato

5 grams orange zest

Soy and ginger

balsamic dressing

30 ml balsamic vinegar 

30 ml soy sauce  

15 grams sugar 

15 ml extra-virgin olive oil

1 tsp grated old ginger 

A pinch of white pepper

Method:

Mix all ingredients well in a bowl.  

Place thinly sliced tuna in the centre of a plate.

Put rocket leaves on top of the tuna, sprinkle tomato around the leaves.

Pour dressing over the salad, decorate with orange zest.

Gyuniku kinoko tsutsumiyaki

(Pan-fried beef stuffed with mushrooms, grain mustard and teriyaki sauce)

Ingredients

150 grams sliced beef               sirloin

100 grams mixed mushrooms   

50 ml sake  

1 tsp soy sauce  

30 grams watercress or any mixed-salad vegetables 

2 tsp  unsalted butter 

A pinch of black pepper

A pinch of salt Vegetable oil for frying  

1 meat-wrapping net   

2 ohba leaves    

Teriyaki sauce     

60 ml mirin (sweet rice wine)  

40 ml soy sauce   

10 grams sugar

Method:

Pour teriyaki sauce ingredients into a pan and stir well. Put the pan on low heat, simmer for a few minutes. Remove from stove and let the mixture cool.

In a separate pan, saute mushrooms with unsalted butter and sake, then season.

Put mushrooms in a bowl and add chopped ohba leaves.

Place mushrooms on the beef and wrap with net.

Pre-heat the pan with a little oil and fry the wrapped beef and mushrooms until the meat is well cooked.

Pour in teriyaki sauce to glaze the beef.

Remove from heat, spread grain mustard on top of the beef and cut into six pieces.

Serve with watercress or mixed salad.

Juthamas Cholthavornpong

The Nation