We are making a unique steak exclusively known in Japan, Chaliapin Steak. The dish uses lots of onion and was originally devised to make the meat extra tender and delicious. The thoroughly sauted onion goes great with this steak.
Cover the sirloin or rump steak with plastic wrap. And pound the meat with a rolling pin until the thickness reaches about 8mm (0.3”).
Remove the plastic wrap and gently pound it with a meat tenderizer or the back of a knife. If the meat is tough, pound it a little strong using the coarse face of the head. Flip it over. Repeat the process on the other side of the meat. Alternatively, you can use beef round or tenderloin.
Make numerous cuts along the steak, making a 5mm (0.2”) grid pattern. Flip it over. And make a grid pattern again but be careful not to separate the steak.
Distribute half the grated onion onto a tray. And place the meat onto it. Cover the top with the rest of the onion. The enzymes in the onion will break down the proteins, making the meat extra tender.
Cover the tray with plastic wrap and let it sit in a relatively cool place for 30 minutes to 1 hour. Placing it in the refrigerator will make the enzymes work slower so it will need to sit longer. In this case, remove the meat at lease 30 minutes before cooking to bring it to room temperature.
Let’s saute the onion. Drop in the butter and coat the pan with it. Then, add the chopped onion. Saute on hight heat.
When the onion begins to slightly brown, reduce the heat to low. Then, season it with salt and pepper. Continue sauteing until browned as shown. Remove and save the onion on a tray.
Let’s cook the steak. Scrape off the grated onion from both sides. The enzymes will not work when cooked so make sure to use raw onion. Then, lightly remove the excess liquid with a paper towel. Season the top side with salt and pepper.
Turn on the burner. Add the olive oil to a pan. Place the steak into the heated pan with the seasoned side facing down. Then, sprinkle on salt and pepper. Cook on medium heat.
This steak is relatively thin so flip it over when the other side is golden brown. Shake the pan or gently press the meat with tongs to help it brown evenly.
Now, both sides are deliciously browned. Remove and place the steak onto a plate.
Place the sauteed onion into the pan. Reheat the pan and coat the onion with the remaining beef juice. Finally, drop 1 teaspoon of soy sauce directly on the pan and toss to coat, bringing out the savory aroma.
Remove and place the onion onto the steak. And distribute the onion. Then, make a grid pattern on top. Finally, sprinkle on the parsley leaves.
This dish was devised by the chef at the Imperial Hotel, Tokyo in 1936 when a Russian opera singer Feodor Chaliapin requested an extra tender steak.
Adding the right amount of salt is very important since it will not only season the meat but also bring out the savory flavor.
You can also use lettuce leaves, baby salad greens, boiled carrot, asparagus, string bean pods or snap bean pods as side vegetable.
Let's make two types of toppings for Tofu Dango. Combine the kinako, roasted soybean flour and sugar. Mix well to make the soybean topping.
Finely grind the black sesame seeds with a suribachi mortar and surikogi pestle. Add the sugar and combine well, making the black sesame topping.
Let's make the dough for the dango. Combine the shiratamako, sweet rice flour and soft silken tofu with your hands in a bowl.
If the dough is dry and crumbly, add a little water at a time until it becomes easily workable.
Knead until the dough is smooth.
We’ll shape the dough into 27 dango pieces. Divide it into three equal pieces. Then, divide each dough piece into three again, and then split each into 3 smaller pieces. Shape them into balls and you should end up with 27 pieces in total.
Let’s cook the tofu dango. Gently place the dough balls into a large pot of boiling water. At first, the dango will sink to the bottom, but soon they should begin to float to the surface.
Boil the floating dango for 1 to 2 more minutes and then place them into a bowl of ice water. This process will make the dango firmer and easier to handle.
Drain well and thread 3 dango pieces onto each bamboo skewer.
Let’s coat each of the skewers with a different topping. Coat a third of the skewers with the black sesame topping.
Powder another third with the soybean topping until they are completely covered.
Let’s make the sweet soy sauce for the rest of the skewers. Combine the mirin, sugar and soy sauce in a pot and bring it to a boil.
Reduce the heat to low and stir with a whisk. Remove the pot from the burner and swirl it to prevent the sauce from burning.
Reduce the sauce until thick and pour onto a plate. Cover the dango with the sweet soy sauce.
You can substitute firm tofu for soft silken tofu, though the texture will be a little different.
Let's cut the ingredients for Katsudon. Slice the onion into 5mm (0.2") slices. Chop the mitsuba parsley into 1.5~2cm (0.6~0.8") pieces.
Let's prepare the pork loin slice. Make several cuts across the tough, stringy part between the fat and lean meat. Flip it over and repeat the process. This will prevent the pork slice from curling up when deep-fried.
Tenderize the pork slice with a meat pounder. Sprinkle the salt and pepper on one side.
Crack the egg into a bowl and spoon a quarter of it into a shallow dish. Add a sprinkle of water and beat well with a whisk.
Dust both sides of the pork slice with the all-purpose flour.
Make sure to remove the excess flour and then dip the pork in the egg.
Coat the pork with the nama-panko, soft bread crumbs and shape with your hands.
Let's deep-fry the pork in a heavy pot. Preheat the oil to 170°C (340°F). Gently place the pork into the oil and deep-fry for 2 to 3 minutes. Slowly rotate the pork slice as shown to brown evenly.
Flip it over with tongs and cook the other side for 2 to 3 more minutes until golden brown.
Place the tonkatsu, deep-fried pork cutlet onto a cooling rack and drain the excess oil.
When cooled, cut the tonkatsu into 1.5~2cm (0.6"~0.8") pieces.
Let's make the katsudon sauce. Combine the water, dashi stock powder, soy sauce, mirin, sugar and the onion in a small pan. Stir lightly with chopsticks.
Cover and turn on the burner to medium heat. When it begins to boil, reduce the heat to low and simmer for about 3 minutes.
When the onion is completely cooked, place the tonkatsu into the pan.
Crack the egg into a bowl. Beat the egg lightly and distribute it onto the tonkatsu.
Cover again and cook on high heat for 20 to 30 seconds. Remove the lid. When the egg reaches the desired consistency, garnish with the mitsuba parsley and turn off the burner.
Place the fresh steamed rice into a rice bowl. With a turner, gently place the mixture onto the rice.
A tip to making a delicious katsudon is to distribute the egg over high heat while the tonkatsu is still fresh and warm.
Avoid over-mixing the egg otherwise it will lose its rich and fluffy texture.
There is a tradition that Japanese students eat Katsudon before taking an entrance exam since Katsu also means “to win.”
Let's prepare the whipped cream filling. Chill the bowl of heavy cream on ice cubes. Add the sugar and beat the cream with a hand mixer. When it reaches a stiff peak stage, clean the beaters. Spoon the whipped cream into the pastry bag with a nozzle. Give it a little squeeze to remove the air inside.
Cover a tray with plastic wrap and squeeze the whipped cream into a round shape. The cream should be about the size of your thumb. Place the tray in the freezer to harden the cream. Alternatively, this frozen cream can be used as a dessert topping.
Now, the cream is completely frozen. Quickly flatten the anko, red bean paste. Cover the frozen cream with the anko. The food preparation gloves will help to avoid softening the cream.
Store the anko balls in the freezer while making the mochi wrapper.
Dilute the matcha green tea powder with water. Add a minimal amount of water to dissolve it. Dust a generous amount of potato starch onto a tray. We will be dividing very sticky mochi on the surface later.
Let's make the mochi. Combine the mochiko, sweet rice flour and granulated sugar in a microwave-safe bowl. Add the water and thoroughly mix.
Loosely cover the bowl with plastic wrap. Then, microwave the mixture at 600 watts for 2 minutes.
Remove the plastic wrap. Lightly wet the inner surface of the bowl with a kitchen brush. This will help in removing the mochi later.
Thoroughly knead the mixture with a dampened wooden paddle.
Cover the bowl with plastic wrap again. Microwave the mochi for 1 more minute. When the mochi begins to look translucent, stop heating it. Heating the mochi in 2 steps will help avoid overcooking.
Wet the inside of the bowl again and knead the mochi thoroughly. Add the diluted matcha green tea powder and mix. Diluting the powder beforehand will help it combine with the mochi.
When the matcha is distributed evenly, transfer the mochi to the tray covered with potato starch.
While coating the mochi with the starch, carefully stretch it into a long oval shape. Then, tear the mochi into 5 equal pieces.
Remove the anko balls from the freezer.
Shape the mochi piece into a flat circle. The clean even surface should be facing outward. Place the anko onto the center and quickly gather the mochi toward the top.
Tightly close the edges of the mochi. Repeat the process to wrap the rest of the anko balls.
Adjust the shape of the daifuku and remove the excess potato starch. Dampen the daifuku with a kitchen brush.
Sprinkle on the matcha powder and enjoy the gorgeous matcha daifuku. The combination of the anko and cream is amazing!
Compared to Shiratamako, which is another type of sweet rice flour, Mochiko, regular sweet rice flour easily absorbs water so it is easy to combine the mixture.
If the mochi dough becomes cool, it is very difficult to stretch so wrap the anko balls as soon as possible.
Let’s make the syrup. Combine the water and sugar in a pot. Turn on the burner and dissolve the sugar. When it begins to boil, turn the heat to low. Reduce the syrup for 2 to 3 minutes.
Pour the syrup into a pitcher. You can adjust the amount of sugar to taste.
Cut the muskmelon or cantaloupe in half crosswise. With kitchen shears, detach the seeds and fibrous core. Then, spoon the seeds and core into a mesh strainer.
As for the bottom half of the melon, run a knife along the inside of the skin leaving about 1cm (0.4") of flesh. Spoon the flesh into a clean plastic bag. You will be using the skin as a bowl later so treat it carefully.
Crush the melon flesh with your hands.
Spoon the melon puree into an ice mold and thoroughly freeze it in the freezer. Make sure to chill the melon bowl in the fridge also.
Press the seeds and core with a spoon to extract the melon juice. We will be making a delicious melon cream soda at the end of this video.
Let’s make the fresh melon sauce with the rest of the melon. Slice off a wedge. Remove the skin and cut the flesh into 2cm (0.8") pieces.
Place the middle pieces into a bowl and place the edges into a clean bag. Repeat the process for the rest of the melon.
Crush the edges of the melon pieces. Then, pour it into the bowl.
Add about one third of the syrup and the brandy. You can adjust the amount of syrup and brandy to taste. Chill the fresh melon sauce in the fridge thoroughly.
Let’s make the kakigori using the shaved ice machine. To freeze the puree completely, store the ice mold in the freezer for over 3 hours. Place it into the work bowl and cover.
Spoon the melon sauce into the chilled melon bowl.
Shave the melon into the bowl.
Occasionally adjust the shape of the kakigori and continue to shave the melon. Avoid freezing the melon bowl otherwise the beautiful texture of the skin will be lost.
Finally top with a generous amount of the melon flesh along with the melon sauce. You can also drizzle on sweetened condensed milk to taste.
Melon Cream Soda
Let’s make the melon cream soda with the saved melon juice. Put ice cubes and the melon juice into a glass. Add the syrup and stir to mix.
Pour in the carbonated water. Finally, top on the vanilla ice cream. Enjoy the fresh soda with the authentic melon flavor and natural color. This is amazingly refreshing!
This luxurious sauce isn’t heated at all so you can enjoy the fresh flavor and aroma of the muskmelon.
Taste buds become less sensitive to sweetness when food is frozen so add extra syrup to compensate.
The sweetest melon juice is found around the seeds so you should definitely make a cream soda with it!
We are making Ratatouille with fresh summer vegetables and diced tomatoes. This is a quick balanced meal for those busy mornings. The vegetables are so delicious even though they are only seasoned with salt and pepper.
Ratatouille and Toasted Breakfast Ratatouille Recipe
Let's prepare the vegetables. Halve the eggplant lengthwise and trim off the stem end. Slice it into 1.5cm (0.6") pieces. Place the eggplant into a bowl. Lightly salt and toss to coat. Then, let it sit for about 10 minutes.
Halve the red bell pepper lengthwise and remove the stem end and seeds. Slice the pepper into 1.5cm (0.6") pieces. Then, cut them into smaller pieces.
This is kabocha squash also known as Japanese pumpkin. Slice the kabocha into 1cm (0.4") slices and then cut them into 2cm (0.8") pieces.
Now, place the eggplant onto a paper towel. Gently press the eggplant with another paper towel to remove the excess liquid. This will help to remove any bitter flavor.
As for the onion, yellow and green bell peppers and zucchini, cut them into 1.5cm (0.6") pieces as well.
Let's make the ratatouille. Place the crushed garlic clove into a pan and add the olive oil. Turn on the burner and heat it on low heat. You can tilt the pan to help the garlic submerge in the oil.
When the garlic clove is slightly browned and the aroma grows stranger, add the chopped onion. Occasionally swirl the pan and lightly cook the onion.
Add the red and yellow bell peppers. We will add the green bell pepper later to keep it from discoloring. Add salt and pepper. Continue to stir-fry.
Add the eggplant and zucchini. Continue to stir-fry and coat the vegetables with the oil evenly. Lightly season them with salt and pepper again.
Add the green bell pepper and kabocha squash. Lightly saute the vegetables. When the oil is distributed evenly, season with salt and pepper.
Add the packaged diced tomatoes. Put in the bay leaf and fresh thyme leaves. Gently press the diced tomatoes into the vegetables.
Cover with a lid and reduce the heat to low. Cook for about 10 minutes until the kabocha squash softens, but we recommend checking inside halfway through to avoid burning.
Lightly salting each time you add vegetables will help to extract the water from the vegetables. This will enable you to cook the dish without adding any water. The kabocha squash we used is relatively sweet and it will soften the sourness of the tomato, making the dish more delicious.
Test the flavor of the dish and season it with salt and pepper to taste. If the tomato is too sour, add a small amount of sugar or honey to give it a milder flavor. Looks so delicious!
Toasted Breakfast Ratatouille
We will be introducing a perfect breakfast recipe using this ratatouille. Place the ratatouille in a gratin dish and arrange the sausage and egg on top. Sprinkle on the Parmesan cheese and chopped parsley leaves.
Bake the ratatouille at about 200°C (390°F) until the surface is deliciously browned. The extra-toppings add bulk making this a substantial breakfast. Both children and adults will enjoy this dish.
Cooking with no added water will help you fully enjoy the vegetables' own flavors. This is a perfect dish for people who love vegetables.
The piping hot ratatouille is delicious but you can also chill it in the fridge and enjoy the dish cold.
Measure out the water in a cup and rehydrate the gelatin powder. Stir to mix and let it sit for about 5 minutes.
In the meantime, heat a pot of milk and add the sugar. The appropriate temperature to dissolve the gelatin is about 50~60°C (122~140°F).
When the sugar is dissolved, remove the pot from the burner. And add the rehydrated gelatin. Stir to mix and dissolve the gelatin completely.
Pour the mixture into a bowl with the black sesame paste. Make sure to add it a little at a time while mixing vigorously. You should also mix the sesame paste before use since it often separates.
When evenly combined, float the bowl on ice water and continue to mix.
When cooled, add the heavy cream. Keep chilling it while mixing. Now, the mixture should thicken and the sesame paste will remain suspended in the pudding.
Clean the bottom of the bowl with a towel and pour the mixture into small cups. Let the pudding sit in the fridge for over 1 hour until firmed up.
Now, the pudding is chilled and firmed up. Garnish with the whipped cream. And top with the black sesame seeds.
Instead of the whipped cream, you can also top with black sesame paste, kinako, roasted soybean flour and kuromitsu, Japanese black sugar syrup.
If the sesame paste isn’t available, you can toast sesame seeds and then thoroughly grind them to use in this recipe. It will not be as smooth as the sesame paste but you can still enjoy this delicious dessert.
The sesame paste goes great with the milk and heavy cream.
Let’s prepare the bitter melon also known as goya. Cut the goya in half lengthwise and run a spoon along the inside of the rind. Then, scrape off the seeds and pith. Make sure to remove any of the remaining pith.
Slice the goya into 3mm (0.1”) pieces. If you are not a fan of bitter melons, try lettuce, spring onion leaves or bell peppers instead.
Place them into a bowl. Sprinkle on the salt. And toss to coat. Let the goya sit for 5 minutes.
Rinse the goya in a bowl of water. Then, remove the goya and pour fresh water over it. Strain the goya thoroughly and place it onto a tray.
Thoroughly remove the excess moisture with a paper towel. This process will help to reduce the bitterness of the goya.
Boil a generous amount of water in a pot and cook the somen noodles for slightly less cooking time than shown on the package. The noodles should be firm since they will also be cooked in a pan later.
Strain the noodles with a mesh strainer. And pour water over it to reduce the temperature. Then, rinse the somen in a bowl of ice water. Make sure to remove the gooey texture on the surface.
Remove the excess water thoroughly. And place the noodles onto a plate. Add a small amount of olive oil. And toss to coat.
Let’s make the somen chanpuru. Combine the chicken stock powder, sake and soy sauce. Stir to mix.
Season the egg with salt and pepper. Beat the egg in a bowl.
Heat the olive oil in a pan. Add the chopped garlic clove, bitter melon and carrot. Stir-fry the vegetables on medium heat.
When the carrot softens, add the tuna and moyashi bean sprouts. Continue to stir-fry.
Gather the vegetables over to one side, making a space for the egg. Pour in the beaten egg.
Cook the egg halfway through and combine it with the ingredients.
Reduce the heat to low and add the somen noodles. Pour over the seasoning.
Quickly toss to coat and turn off the burner. To avoid over-cooking the somen noodles, distribute the seasoning as quickly as possible and turn off the burner.
Let the ingredients absorb the seasoning. And place the somen chanpuru onto a plate. Sprinkle on the black pepper. Finally, top with the bonito flakes.
Adding the moyashi bean sprouts will help to loosen up the somen noodles and also give the dish a pleasant texture.
You can also add tofu to make the dish more filling and nutritious.
Let’s make the meat mixture. Add the vegetable oil to a pan and turn on the burner. Place the ground pork into the heated pan and cook it thoroughly. Stir-fry until the pork completely turns white and the juices run clear.
Add the chopped garlic and ginger root. Stir-fry until it starts to grow more fragrant.
Add the tian mian jiang, sweet bean sauce and the soy sauce. Distribute the sauce evenly and continue to stir to avoid burning.
Add the sake. Reduce the liquid and then place the meat mixture onto a plate.
Let’s make the soup base. In a bowl, combine the white sesame paste, soy sauce and vinegar. As shown, press the mixture with a spatula a little at a time to mix thoroughly. This will help to avoid separation.
When the soup base is completely combined, add the chopped long green onion and the hot chili oil.
Add the sesame oil to a pot of boiling water. Cut the bottom of the bok choy, detaching the outer leaves. Then, cut the leaves into 3 pieces.
Place the firm stalks into the pot. Next, add the leafy part. Remove and place onto a plate.
Combine the Chinese-style chicken stock and the soy milk in a pot. Heat the pot on the lowest possible heat and lightly stir the stock.
Let’s make the Tantanmen. Place the fresh ramen noodles into the same pot of boiling water. Lightly loosen up the noodles with chopsticks.
Pour the heated chicken stock into the bowl, gently combining the soup base.
The noodles should be slightly firm so avoid overcooking. Using a mesh strainer, remove the excess water thoroughly. Then, place the noodles into the bowl.
Place the bok choy onto the noodles. Add the meat mixture next to the vegetables. Finally, drizzle on the hot chili oil to taste.
The sesame oil gives the bok choy a glossy texture, making the vegetables visually appealing.
You can adjust the amount of the hot chili sauce so that people who don't like spicy foods can also enjoy the Tantanmen.
For a substitute vegetable, spinach or komatsuna goes great with this recipe.
Let’s make the bottom crust for the cheesecake. Gradually melt the butter using a bain-marie or microwave.
Line the removable bottom of the cake pan with wax paper.
Place the graham crackers into a food storage bag, seal and roughly crumble them with your hands.
Place the bag on a flat surface and pound the crackers with a surikogi pestle into smaller pieces. Then, roll the cracker with the pestle until powdered. Be careful not to break the bag.
Now, the butter is completely melted. Add the butter into the cracker, seal the bag and shake it thoroughly to combine.
Place the powdered cracker into the cake pan lined with the wax paper. Distribute it with a spatula and press the cracker evenly on the bottom of the cake pan. Then, store the pan in the fridge while preparing the filling.
Let's make the cheesecake filling. Put the whipping cream, plain yogurt, firm tofu, cream cheese, sugar and lemon juice into a blender. Cover with a lid, pulse and then mix until smooth. A tip to blend the mixture quickly is to put the liquid ingredients first. Turn off the blender.
Measure the hot water with a measuring cup and dissolve the gelatin power completely with a spatula.
Put the gelatin into the blender, cover and blend the filling again.
Remove the pitcher and pour the filling into the chilled cake pan. Let it sit in the fridge for 2 to 3 hours to firm up.
Now, the cheesecake is ready to serve. Place the cake pan onto a can to remove the cake. Slide the dampened spatula along the edge of the cheesecake to remove it easily from the cake pan. Push down the side of the cake pan, removing the cheesecake.
Place the cheesecake onto a cake turntable and remove the bottom of the pan. Wipe the blade of a cake knife with a dampened towel and cut the cake in half.
Cleaning the blade for every cut with the towel helps it to cut smoothly. Cut out a quarter piece and then cut it in half. Place the cheesecake onto a plate.
You can also make the cheesecake with small clear bowls and garnish each with your favorite fruits. This will reduce the cutting process, making the cheesecake more visually appealing.
Make sure to press the cracker on the bottom firmly to avoid a crumbly texture.