 Okinawan Cuisine By Chef Tadashi Takahashi at La Galerie De Dietrich Apr 1st 2013, 01:42 About two weeks ago, ShiTing (@ lobsterpaints.com) and I were invited by FoodNews to a cooking demo class together with a few food bloggers plus customers who purchased De Dietrich product(s). This cooking demo was conducted by Chef Tadashi Takashi, owner of Hashi Japanese Restaurant on 3 different cuisines using ingredients from Okinawa which were available at Four Seasons Gourmet Market.
OKINAWA MOZUKU WITH TUNA
 | | Blanched and Marinate Tuna |
 | | Okinawa Mozuku with Tuna | The first demo dish was Okinawa Mozuku with Tuna whereby Chef Tadashi shared with us his tips on handling tuna. He suggested in order for the tuna to absorb the marinade evenly, it would be good if we could blanched the tuna in boiling water then cover it with a layer of kitchen paper towel before putting it into the marinade for better result..
Between Mozuku is a type of "seaweed algae" grown on other seaweed which is a healthy ingredient that contains fiber, mineral, iron, and 18 kinds of Amino acid. So if you are a seaweed lovely, do drop-by Four Seasons Gourmet Market to grab some if you are near Marina Bay Financial Centre Tower 1.
OKINAWA VEGETABLE TEMPURA
 | | Okinawa Vegetable Tempura | Second dish was something with homely taste which you would fall in love immediately. Chef Tadashi prepared 3 different types of vegetables tempura such as Beni Imo (purple sweet potato), Nigauri (bitter gourd) and Shima Ninjin (carrot) to pair with the Okinawa Sea Salt and Yellow Noodles.
Although the blanched yellow noodles might look plain due to it's soy sauce broth. But after adding in some generous amount of grated ginger, the end result was amazing. It taste so refreshing and had a rather similar flavour like our Asian "Sweet Potato Soup" that infused with lot of ginger in it.
Recipe Adapted from Chef Tadashi Takahashi
(Serves: 4 | Preparation: 10 minutes | Cooking: 30 minutes)
The Okinawa Nigauri (bitter gourd) has an unique bitter taste and high level of heat-resistant vitamin C which makes it a popular vegetable that is perfect for stir-fry. As a bitter gourd lover, I find eating the fried nigauri with hint of sea salt gives it a better aftertaste, leaving it a sweet scent instead of bitterness.
Ingredients:
170g Beni Imo (紅いも, Purple Sweet Potato)
60g Nigauri ( ゴーヤー, Japanese Bitter gourd)
85g Shima Ninjin (Okinawa Carrot)
Tempura Batter
85g Tempura Flour
125ml Cold Water
1/2 Egg (cold)
Method:-
1. Wrap Beni Imo in Aluminum foil and bake in De Dietrich oven at 180°C (Degree Celsius) for 25 minutes. (depending on size, adjust the timing accordingly)
2. Cut Nigauri and remove the seeds. Cut into small slices.
3. Peel Shima Ninjin's skin and cut into long sticks.
4. To make tempura batter:- First, make sure all the tempura batter ingredients are cold (this will enable a fluffy and crispy batter) before mixing the egg and water. Then slowly stir in the flour and you could add in more flour / water and mix until the batter is able to coat onto the vegetables.
5. Dip the vegetables in the prepared Tempura batter and fry till golden brown. (remember to test the oil with some batter to make sure that it is hot enough to fry the tempura)
6. To go with the vegetable tempura, Chef Tadashi specially prepared some soup broth (using soy sauce, dashi and water) to serve with the springy yellow noodles which was imported from Okinawa too.
OKINAWA PINEAPPLE WITH ICE CREAM
 | | Sweet and Juicy Okinawa Pineapple serve with Koorimo's Chestnut Ice Cream |
The last dish was a quick simple dessert which used Okinawa's famous Pineapple. These pineapples have been cultivated on Okinawa as an agricultural product for around a century and if you do visit Okinawan, don't miss out the opportunity to drop by it's famous pineapple plantation at Nago Pineapple Park.
I am always fascinated by Japanese cuisines but yet I find them very difficult to prepare at home perhaps due to the lack of ingredients and etc. Now after Chef Tadashi's demo class, I think preparing simple Japanese cuisines at home is actually not that difficult too.
Lastly I would like to thanks La Galerie De Dietrich, Four Seasons Gourmet Market and Foodnews for the Okinawan Cooking Demo invite.
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