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The Epicurean Express: Straw-Seared Fish
Jul 30, 2012
We head to Kazuo Okada in Hung Hom to learn the technique of searing fish, Japanese-style »
By Elaine Wong & Tyrone Wu
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Searing is a cooking technique commonly found in Japanese cuisine and is widely used when preparing fish and beef, in which the surface of the ingredient is cooked at high temperature for a short period of time. A golden-brown caramelised crust will then form on the surface while the flesh still retains its original flavours, giving a nice contrast of taste and texture.
In the video above, we visit Kazuo Okada, the Japanese fine-dining restaurant in Hung Hom, and invite executive chef Hirofumi Imamura to demonstrate this cooking method. Instead of searing with a blow torch or in a hot pan, chef Imamura shows us the traditional method of searing with straw (wara). The flavour of smoked straw is sealed inside the flesh of the bonito fish, which is delicious beyond comparison.
Apart from the searing technique, we also find out how to make ponzu sauce, a citrus-based dipping sauce that is often used as Japanese salad dressing, or served alongside tempura or deep-fried dishes.
Ingredients:
100g bonito
１/４onion
5g grated red daikon radish
30g grated daikon radish
30g spinach
10g ginger
2 slices of lotus root
1/４Japanese myogs ginger
1pc shishito pepper
5g salt
20g straw
Amazu
10cc vinegar
30cc water
10g sugar
Ponzu
20cc soya sauce
30cc mirin or sweet sake
20cc light soya sauce
10cc kabosu juice / citrus juice
