This Christmas, entertain with my new book with chef Daisuke Suzuki, ‘GochiSo Sarap,’ as guide
Chef Daisuke Suzuki and I met at a film festival. The entry of the Japanese Embassy in the Philippines was “The Diary of an Ambassador’s Chef.” I fortunately starred in the movie, alongside Ambassador Koshikawa Kazuhiko.
Chef Suzuki and I have become good friends. One day, I asked if he would be interested to pen a cookbook with me. Without hesitation, he said yes.
“GochiSo Sarap,” the cookbook with 30 everyday Japanese dishes, was launched on Sunday at the newly opened The Corner House in San Juan. Food and drinks flowed, all in theme with “GochiSo Sarap.”
A.m. espresso, Corner House’s signature coffee house, served not just coffee and chocolate concoctions but also their matcha creations, to be in theme with the occasion.
There is no secret to a.m. espresso’s creations; they simply believe in doing simple things well. All their sauces and drink add-ons are home-crafted. The store is masterfully and passionately run by Aimee Dichaves.
Japanese-style ChristmasMy personal favorite is their Matcha Latte, layers of matcha sauce, capped with a fluffy matcha cloud and frothy cotton like steamed milk. There was a cold Orange Matcha, which I found quite unique, matcha cloud topped with orange juice and a Dirty Matcha to which espresso is added, for an extra kick. According to Aimee, more matcha creations will be released in 2024.A mouthwatering spread was put together by High Tower and Omakase Japanese Grocery and Deli. It had premium sushi and sashimi of kurose, hamachi, salmon, Hokkaido scallops and red shrimp, washed down with Miyakanbai Junmai Daiginjo and Mutsu Hassen Pink Label sake.
I also prepared my Galician Chestnut Feed Pork Collar Ham with Yuzu Glaze and Wasabi Cream, served with pan de sal.It was a happy Sunday afternoon spent eating and talking about Japanese food and the marrying of our two cultures.
In between the program, the book signing and the photo ops, I had a moment to ask Suzuki what dishes from our book, to him, best represent Christmas.
He said that he has never cooked for Christmas in the way that we all know. But for him, Christmas means turkey, which is hard to come by in Japan. Thus Chicken Tatsuta-Age, Chicken Teriyaki and Assorted Sushi are what he considers holiday fare.
This Christmas, make Japanese one of your cuisines of choice for entertaining. Preparing it has become so much easier with “GochiSo Sarap.” The book also includes some of my favorite Japanese recipes, plus lots of my tips to make Japanese with Filipino flavor.I’m sharing our most beloved and requested Chicken Teriyaki recipes from the book.
Chef Suzuki’s Tori Teriyaki
2 chicken thighs
3 Tbsp dark/regular soy sauce
3 Tbsp mirin
3 Tbsp sake
1 Tbsp sugar
Let the chicken come to room temperature to make sure it cooks evenly. Remove any excess fat or bones. Pierce holes in the skin with a fork or a metal rod.
Heat a frying pan over medium heat and cook the chicken without oil, starting with the skin. Cook the skin slowly over medium heat until golden brown, then turn the chicken over. Wipe off excess fat with kitchen paper while grilling.
Grill the meat side for 2 to 3 minutes (about 80 percent of the way through), then turn the chicken over again.
Add the seasoning to the pan and bring to a simmer.
When the sauce begins to thicken and the bubbles become larger, baste the sauce over the skin several times.
When the sauce has reduced to a simmer, turn off the heat, remove the chicken, cut into bite-size pieces and place in a serving bowl.
Chef Reggie’s Chicken Teriyaki with Misono Rice
Chicken thigh quarters, scoredSalt and pepper, to taste
Bake the chicken thighs in the oven.
Finish in a pan or grill, basting the chicken with the sauce (recipe below).
Sauce1 kg chicken bones, roasted until brown
3 c mirin
1 c Chef Reggie’s Aromatic Seasoning Wine or sake
½ c Kikkoman soy sauce
1 ½ to 2 c sugar
1 tsp dashi
Simmer all ingredients in a pan until thick. Adjust sugar according to your preference.
Misono Rice⅓ c butter
3 Tbsp oil
¼ c ground pork or beef or ¼ c chopped shrimp
2 tsp minced garlic
⅓ c onions
¼ c green onions
¼ c green bell pepper
¼ c carrots
2 eggs
3 Tbsp Kikkoman soy sauce
4 c cooked rice
Salt and pepper, to taste
In a wok, heat oil and add butter. Sauté ground pork (beef or shrimp, depending on what you’re using) and garlic. Add onions, bell peppers and carrots.Beat the eggs and pour on one side of the wok. Scramble eggs to cook until they dry out. Combine eggs with the rest of the ingredients.
Add in rice and mix well. Add Kikkoman soy sauce and continue to mix. Season with salt and pepper. Serve in bowls. INQ“GochiSo Sarap” is available at Anvilpublishing.com, select National Book Store branches, Lazada and Shopee.
Follow @iamreggieaspiras on Instagram and Facebook; reggieaspiras.com.
Reggie Aspiras has been writing her food column Kitchen Rescue for Inquirer Lifestyle since 2003. Her columns have been collected in three books released in 2005, 2007 and 2011.
