Monday, March 29, 2010

Sakae Izakaya Sushi Making - Learn today!

Sakae Teppanyaki & Izakaya -Invited Review (Part 1)

Sakae Teppanyaki & Izakaya is a 2-in-1 dining concept house.

I had the privilege to attend the Sakae Teppanyaki & Izakaya blogger food event last week, thanks to PenangTuaPui . It's fun to have teppanyaki hands-on on frying garlic rice and making sushi.

Sakae Teppanyaki (downstair)
Our teacher is a young teppanyaki chef, JieXian. He demonstrated to us how to fry garlic rice and also amaze us with his sizzling cooking performance including some tossing egg stunts. We had the chance to enjoy our fresh live seafood ingredients being cooked fresh before our eyes and savour delightful Teppanyaki culinary experience.

Basically the cooking steps are : Put in garlic, then pour in cooking oil, fry till fragant, put aside. Crack an egg and fry it, cut into several pieces, mix in the white rice and fried garlic, fry together. Add sequentially pepper (~10x shake) , salt (~3 shake), butter (~2/3 tablespoon), shoyu then sakae. Fry till mixed, squeeze out the oil, and fry till the rice is jumping (start to get rid of moisture). Ready to serve.

Chef's fried garlic rice.

Three of us aka Fei Fei, me and Lingzie being the hands-on guests.

This bowl is fried by me :) *Only if you don't mind oily*

Next we proceeded to upstair to Sakae Izakaya for sushi making workshop. This is the Sake Teppanyaki hall view taken from upstair.

Sakae Izakaya (Upstair)

Sake Izakaya @ Mezzanine serves as a sushi and cocktail bar. It provides a great variety of delicious sushi, tempting desserts, sake and special cocktail mixes all in a casual, yet contemporary atmosphere. It is suitable for those who seek a social place to chill out after a busy day or for after-hours and drinks.

The Sakae Izakaya decor.

These are our sushi making seatings. I paired up with Bee .

Sushi chef (Chee Keong) demonstration.

(1) Salmon Sushi

Ingredients : sushi rice (20grams-1pc), air flown Norwegian salmon (8 grams, 2 slices)

Step-by-step guide:
Step 1: Take an oval of rice in the right hand from the sushi rice tub and place it onto the salmon slice.
Step 2: With the left thumb placed in the centre of the rice oval, carefully turn over the sushi so the rice is now down and the salmon is up.
Step 3: With the right hand thumb and index finger, form the rice oval sides. Three turns to size it ( 三 轉 壽 司).
Step 4: Place the salmon sushi onto a small plate. Make another and place it next to it to serve in pairs.

Tip 1: Avoid sticky fingers! Try to mix tezu in a medium sized bowl for your hands. (Tezu is cold water in a hand fitting bowl with rice vinegar sprinkled into it (about 2 table spoons of rice vinegar per 1 cup of water).(more.....)

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