Japanese Home Cooking with Yutaka and Yuki Gomi:
I love Japanese food. Of course dining out in restaurants serving beautiful dishes of sushi and sashimi is one aspect of the food. But, there are plenty of other Japanese dishes which are perhaps just a little more suited to the home cook. Yuki Gomi is a London based Japanese cook who runs a programme of cookery classes in her own home or, by request, at other venues. London-Unattached have met her before – but, it wasn’t me who was fortunate enough to go along to the Kai knives event in her own home. I did hear very good reports though, and I was keen to find out more.
With some serendipity, Yutaka, the leading provider of authentic Japanese food in Europe and the Middle East, held an event just before I left for Egypt. And, although I really shouldn’t have tried to go, the opportunity was one not to miss.
The idea was to cook our own Japanese dinner – using a range of Yutaka ingredients.
- Japanese Style Salmon Ceviche
- Green Beans with Black Sesame Seeds
- Hoto Noodles
- Sweet Potato Korokke (croquettes)
Yuki demonstrated each of the dishes with great expertise – cutting the vegetables into pretty shapes for the Hoto Noodle dish. She also made a huge pot of kombu dashi (seaweed stock) which was to be the base of the noodle dish. Japanese dashi is really easy to make, just soak some kombu (seaweed in a large pan of water for half an hour, then bring it up to the boil and .remove the kombu.
I was intrigued by how simple each of these recipes was. It’s my kind of cookery and I am sure that I will be making a couple of them on a regular basis.
The green beens with black sesame seeds made a delicious accompaniment to the meal. The sesame seeds added both texture and a nutty flavour to the beans. As Yuki said, the recipe would work well with other vegetables – asparagus, spinach, broccoli or cauliflower for example.
And, the Salmon Ceviche, Japanese style was a cross between a conventional ceviche and a sashimi – just a little more delicate and as such a perfect way to present the fish for people who don’t like ‘raw’ fish.
I’m including the recipe for the Salmon, which Yuki told us could be made with white fish. The main criteria, she told us, was to use fish that was as fresh as possible.
With many thanks to Yuki Goma and Yutaka for an amazing evening of great food. More information about Yuki’s cookery classes can be found on her website. And, there are recipes and more information about Yutaka ingredients on their site