Chef Hayashi Ryohei's Japanese Traditional Appetizers [Japanese Cooking] - Dining with the Chef

Join Harry Sugiyama and chef Hayashi for a fresh, fast master class in ultra-simple Japanese cooking, where shrimp and eggs take the spotlight. Let's get cooking!

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(1) Aromatic Shrimp

Ingredients
8 shrimp (headless, with shell)
Vinegar

Marinade (tsuke-ji):
300 ml water
100 ml brandy
1 tsp salt
45 ml mirin
2 tsp sugar
20 ml usukuchi soy sauce
10 cm naganegi long onion
Thinly sliced ginger
1 red chili

Directions
1. Remove the vein from the shrimp and skewer them neatly. Bring water to a boil, add a small amount of vinegar, and boil the shrimp for 1 minute. Drain and let it rest.
2. Make the tsuke-ji: Combine water, brandy, salt, mirin, sugar, and usukuchi soy sauce in a pot. Bring to a boil and cook until the alcohol evaporates. Add the naganegi long onion, ginger, and red chili. Transfer to a bowl and let it cool completely.
3. Marinate the shrimp in the tsuke-ji for 6 hours.
4. Peel the shrimp and arrange on a plate.


(2) Baked Japanese Omelet

Ingredients
90 g fresh cod (fillet)
75 g sugar
4 eggs
7.5 ml usukuchi soy sauce

Directions
1.Remove the skin and bones from the cod and mince finely. Transfer to a food processor and blend with sugar, eggs, and usukuchi soy sauce until smooth.
2.Lightly cook the mixture in a frying pan, stirring gently. Transfer to a heat-resistant dish and bake in the oven for 20 minutes.
3.Let it cool, then cut into pieces and serve.