Japanese Cooking,.. What is the Omakase Experience?

Looking forward to next week's Japanese cooking class at Colorado Mountain College in Breckenridge.  I was just getting up and the thought of Omakase entered my head. What is it? Is it a Japanese Farm to Table experience? 

Omakase is a Japanese dining experience that translates to "I'll leave it up to you" or "chef's choice." In an omakase meal, the diner entrusts the chef to curate and prepare a multi-course meal using the freshest and most seasonal ingredients available. It is an opportunity to experience the chef's culinary expertise and creativity.

Typically, omakase is offered at sushi bars or high-end Japanese restaurants where skilled chefs meticulously craft each dish. The meal often consists of a progression of dishes, ranging from appetizers and sashimi to cooked dishes and sushi, all carefully selected and prepared by the chef. The menu is not predetermined and may vary depending on the chef's preferences, the availability of ingredients, and the diner's dietary restrictions or preferences.

What sets omakase apart is the element of surprise and the chef's ability to showcase their culinary skills. The dishes are often presented one at a time, allowing the diner to savor and appreciate each creation before moving on to the next course. The chef may also interact with the diners, explaining the ingredients and techniques used, enhancing the overall dining experience.

Omakase meals are known for their attention to detail, balance of flavors, and beautiful presentation. The chef's expertise in selecting and pairing ingredients, as well as their skill in cooking and presentation, elevates the dining experience to a level of culinary artistry.

​Omakase is not only about the food but also about the trust and relationship between the diner and the chef. By relinquishing control and allowing the chef to guide the dining experience, diners embark on a culinary journey that celebrates the chef's creativity and expertise while indulging in an exquisite and memorable dining experience.

​I'm gearing up for the Japanese class we are teaching next Tuesday at Colorado Mountain College, and in that class we will cover Tonkatsu.  Here's a recipe for Tonkatsu. 

Pork Tonkatsu that serves six:
Ingredients:

• 6 boneless pork chops, about 1/2 inch thick
• Salt and pepper
• 3/4 cup all-purpose flour
• 3 large eggs
• 1 1/2 cups panko breadcrumbs
• Vegetable oil, for frying
• 3/4 cup Tonkatsu sauce (can be found in most Asian grocery stores)
• Shredded cabbage, for serving
• Lemon wedges, for serving

Instructions:

1. Season the pork chops with salt and pepper on both sides.
2. Place the flour in a shallow dish. In another shallow dish, beat the eggs.
3. In a third shallow dish, place the panko breadcrumbs.
4. Dredge each pork chop in the flour, shaking off any excess. Dip each chop in the beaten eggs, then coat in the panko breadcrumbs, pressing the breadcrumbs onto the pork to ensure they stick.
5. Heat 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
6. Carefully place the breaded pork chops into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
7. Drain the pork chops on a wire rack or paper towels.
8. Slice the pork tonkatsu into strips and serve with tonkatsu sauce, shredded cabbage, and lemon wedges on the side.

Enjoy your delicious Pork Tonkatsu!

We are also making Gyoza!  Gyoza is the Japanese version of a dumpling.  It seems like most cuntries have some kind of dumpling that's filled with some sort of protein.  Here's a recipe for Gyoza.  

Japanese Gyoza with Dipping Sauce that serves six:
Ingredients:
For the gyoza:

• 1 pound ground pork
• 3 cups finely chopped cabbage
• 1/2 cup finely chopped scallions (green onions)
• 2 tablespoons finely grated fresh ginger
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 60-70 gyoza wrappers
• 1/2 cup vegetable oil
• 1 cup water

For the dipping sauce:

• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons finely chopped scallions (green onions)
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger

Instructions:

1. In a large bowl, mix together the ground pork, cabbage, scallions, ginger, soy sauce, sesame oil, garlic, salt, and black pepper until well combined.
2. Place a small spoonful of the pork mixture in the center of a gyoza wrapper. Wet the edges of the wrapper with water and fold the wrapper in half, pressing the edges together to seal.
3. Continue filling and folding the gyoza until all the pork mixture is used up.
4. Heat the vegetable oil in a large skillet over medium-high heat. Add the gyoza to the skillet and cook until the bottoms are golden brown, about 2-3 minutes.
5. Add the water to the skillet, cover with a lid, and cook for 3-4 minutes or until the water has evaporated and the gyoza are cooked through.
6. While the gyoza are cooking, make the dipping sauce by mixing together the soy sauce, rice vinegar, sesame oil, scallions, garlic, and ginger in a small bowl.
7. Serve the gyoza hot with the dipping sauce on the side.

Enjoy your delicious Japanese Gyoza with Dipping Sauce!



Here's a recipe for homemade Gyoza Wrappers:
Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup warm water
• Extra flour for dusting

Instructions:

1. In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
2. Gradually add warm water to the flour mixture while stirring with a fork or chopsticks.
3. Continue mixing until a shaggy dough forms.
4. Transfer the dough onto a clean, lightly floured surface and knead it for about 5 minutes until the dough becomes smooth and elastic.
5. Shape the dough into a ball and cover it with a damp kitchen towel. Allow it to rest for 30 minutes at room temperature.
6. After resting, divide the dough into two equal portions.
7. Take one portion of the dough and roll it out into a thin sheet, about 1/8 inch thick, using a rolling pin.
8. Using a round cookie cutter or a drinking glass, cut out circles from the rolled dough. Aim for wrappers that are around 3 to 4 inches in diameter.
9. Place the gyoza wrappers on a baking sheet or a clean surface dusted with flour to prevent sticking.
10. Repeat the rolling and cutting process with the second portion of the dough until you've used all the dough.
11. Once all the wrappers are cut, they are ready to be used for filling and folding your gyoza.

Note: If you prefer thicker or thinner wrappers, you can adjust the thickness of the rolled dough accordingly. Thinner wrappers result in a more delicate gyoza, while thicker ones provide a heartier texture.
Now you have homemade Gyoza Wrappers ready to be filled with your desired ingredients for delicious homemade gyoza!

Side Dishes
I like to be able to offer side dishes to go with the main items that we are preparing for the dinners.  So here are a few ideas for side dishes to go with the Tonkatsu and Gyoza. 

Authentic side dishes that would go well with Pork Tonkatsu:
Japanese-style Potato SaladIngredients:

• 2 medium-sized potatoes, peeled and cubed
• 1/2 carrot, peeled and grated
• 1/4 cup frozen corn, thawed
• 1/4 cup mayonnaise
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Boil the potatoes in salted water until they are tender, about 10-12 minutes.
   
2. Drain the potatoes and let them cool to room temperature.
   
3. In a mixing bowl, combine the potatoes, grated carrot, and thawed corn.
   
4. Add mayonnaise, salt, and black pepper, and mix well.
   
5. Chill in the refrigerator until ready to serve.
   
   Japanese-style Cucumber Salad
   

Ingredients:

• 1 large cucumber, thinly sliced
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a mixing bowl, whisk together the rice vinegar, soy sauce, sugar, red pepper flakes (if using), salt, and black pepper.
   
2. Add the sliced cucumbers and toss to coat.
   
3. Cover and refrigerate for at least 15 minutes before serving.
   
   Miso Soup
   

Ingredients:

• 4 cups water
• 4 tablespoons miso paste
• 1/2 block of silken tofu, cut into small cubes
• 2 green onions, thinly sliced

Instructions:

1. In a medium-sized saucepan, bring the water to a simmer over medium-high heat.
2. Whisk in the miso paste until it is fully dissolved in the water.
3. Add the tofu cubes to the saucepan and let them simmer for about 5 minutes.
4. Add the sliced green onions and let them simmer for another 1-2 minutes.
5. Serve hot alongside the Pork Tonkatsu and other side dishes.