We (ok, me) all have our squeee (a legit word in my dictionary!) and pupil dilating moments when delicious foods and produce arrives on the table (surely I can't be the only one....). This is exactly what happened when I saw a neat slab of well marbled wagyu and chunk of blue fin tuna belly (toro) at the Washoku kitchen event.
A very hungry bunch of us were gathered at Sydney Seafood school for a feast that coincided with the annual celebration of Tanabata, or better known as Star festival. Legend has it that the dieties Orihime and Hikoboshi are separated by the Milky Way and these lovers only met once a year on the seventh day of the seventh lunar month. To celebrate the Star Festival, streets are often draped in colourful paper ornaments ranging from wishing strips, cranes and other origami and women are dressed in gorgeous yukata.
Osawa wagyu slices
Blue fin tuna
Yuri introducing us to Tabanata
Choya, a traditional Japanese umeshu (plum) wine
It is simply mesmerising watching Raita prepare the ingredients for the dishes, I may have resembled a gaping gorilla on a few occasions.
Raita Noda's wagyu sukiyaki
Post Raita Noda's demo, it is now our turn to create them masterpieces.
Quick persuing of the recipe booklets and looks of confusion later, we located where our fresh produces was and was ready to start cooking. I gotta say, Raita Noda sure makes it look a lot easier than it actually is!
The Kikkoman range
Preparing the sukiyaki condiments
That's how I roll
testing out my knife skills
Raita's original wagyu sukiyai
In its simplest form, Chef Raita’s Original Wagyu Sukiyaki featured mushroom rice rolls covered in seaweed strips and wrapped in layers of thinly sliced wagyu. This was then cooked medium rare on a hot pan with Kikkoman Sukiyaki Sauce, served with a leek, shallot and chrysanthemum leaf salad and garnished with tempura quail eggs
Now onto the fun (and dangerous) part, making tempura quail eggs!
I've always wanted to know how to tempura an egg given that I can't even poach an egg the proper way (I cheat using a microwave).
This task sure tested my clumsiness and lack of co-ordination, but I only ended up with 1 broken yolk! take that tempura egg! #levelup
One dish done, on to the next dish. Smoked tuna!
burn baby burn!
The tuna sashimi log was seared with a blowtorch then finely sliced. It was left to marinade for a few minutes in a mixture of Kikkoman Soy Sauce, cooking sake and mirin (with the alcohol burned off).
smoking the tuna, was so much fun, I should buy a smoker and smoke everything at home now. (So...whose coming over for dinner?)
Now that we had the beef dish down pat, it was time to plate our tuna. We were a bit fussy so we were the last ones standing( literally) in the kitchen.
Smoked zuke marinated blue fin tuna sashimi
in addition to our 2 masterpieces (you know you love it!), we were also served 3 other courses and plenty of sake for dinner. As we devoured our foods, Dassai Sake brought around a range of sake for us to sample. Again, only a few sips were had.
Oh hello enoki beef rolls!
These are incredibly easy to make, I will put up a recipe on these gorgeous rolls soon!
Enough of my babbling, hope you enjoyed this post!
Till next time,
For more information on Washoku Kitchen events, follow them on social media or check out their website!