Raw fish, steamed fish, deep-fried fish - you name it and Japan has it! Japanese cuisine has elevated seafood in every way possible. With a focus on fresh fish and raw food, Japan's population is one of the longest-lived in the world.Quail Yakitori with Leeks by Andrew Kojima
1. Quail Yakitori with Baby Leeks & Cauliflower
Using a homemade teriyaki sauce, flavored with fresh ginger, chili and garlic, pickled and caramelised cauliflower, and delicious quail, Andrew's version of a classic Japanese Yakitori, is truly unique. Join Andrew Kojima in this Grokker Premium Video as he explores contemporary Japanese food, using wonderful British meat and poultry.
2. Seared Tuna with Ponzu Sauce
Seared on the outside and beautifully raw in the middle this delightful tuna dish is perfect for sharing. Light fragrant and tangy the magic is in the ponzu dressing. Originally made with the Japanese yuzu fruit, ponzu can be adapted by using more readily available lemons and limes. Watch Japanese Culinary Instructor, Reiko Hashimoto prepare and plate this moorish and elegant appetizer two separate ways in this Grokker Premium video. Also, don't forget to check out the rest of her Japanese Gourmet Cooking collection.
3. Beef Tataki with Creamy Sesame Sauce
Tender prime fillet of beef is seared to perfection and served with a sumptuous sesame sauce. Watch out for the secret ingredient as Reiko brings a middle eastern influence to this Japanese specialty. Garnished with garlic chips for flavor and texture, this elegant dish is made perfectly for sharing or as a dinner party appetizer. This Grokker Premium video forms part of Culinary Instructor, Reiko Hashimoto's, Japanese Gourmet Cooking series so do check out the rest of her collection.