Japanese Cooking Session With Kikkoman Soy Sauce

I’ve always been a fan of Japanese Cuisine and I never thought this day would actually come that I’ll be able to create Japanese food with my bare hands with the use of an authentic soy sauce, all thanks to Kikkoman Soy Sauce!

I was one of the lucky people along with Jessa, Paul, Ruth, Rod, and other bloggies to experience and re-create Japanese dishes last April 23, 2016 at 25 Mushroom Kitchen in Valle Verde 5, Pasig. It was called Oriental Journey: Beginnings, an introductory class to oriental cuisines. This was a partnership between Kikkoman Soy Sauce and Mushroom Kitchen. Which I am excited about considering it’s with Kikkoman Philippines we’re talking about!

Did you know, Kikkoman was product of brewing process for over 300 years of tradition. They made it slowly but surely: just like wine, an aged soy sauce only gets better, especially if it’s brewed naturally. Kikkoman’s authentic flavor is just what you need to unleash in your tasty dishes to create masterpieces that can actually be a replica or that actual thing you order in authentic restaurants. Kikkoman brings out the flavor of your cooking; it’s not just for dipping or as a sauce but an actual ingredient for cooking to bring out natural flavors and make it alive.

Definitely will agree on that as I tried it myself! Everything we did was so yummy, I wish I could learn more but time really went fast. As old tale once said, “Time really goes by so fast when you’re having fun!”.

I love the fact that 25 Mushroom Kitchen is such an amazing place to learn cooking with Kikkoman Soy Sauce. They have everything inside! I was so overwhelmed because if you’ll look outside it’s just a little place from the village but a place that was enormous inside!

3 dishes that I learned cooking when I got to attend their fun-filled activity, yes “filled”, because my tummy was filled with what I was making. No kidding! – I learned that Japanese cuisine is not that hard to make as long as you have the right ingredients and the right soy sauce to go with your cooking. Hence, Kikkoman Soy Sauce!

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I’m such a sushi fan and when 25 Mushroom Kitchen and Kikkoman Soy Sauce told us that we’ll make it. I got so excited!

First what we need is the actual Japanese rice! We can’t make it without that perfect and solid rice.

According to what I learned and what I read on my how-to-cards;

What we need is 1 cup of Japanese rice (uncooked), 1 1/4 cups of water, 1/4 cup of sweet Japanese vinegar, 1 tbsp of sugar, and a pinch of sugar.

First you have to wash the Japanese rice till water is clear for about 6 times atleast. Rub the rice with your fingers to remove starch. Soak in water for about 15 minutes. Then, after washing and soaking the Japanese rice, cook it in the rice cooker (same as the ordinary rice).

Now for the sushi vinegar:

1. Mix the rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. After, cool the vinegar mixture.
2. Spread the hot steamed rice into a large plate or large bowl. Technique, use a non-metallic npwl to prevent any interaction with Japanese Vinegar. It’s best to use a wooden bowl. Sprinkle the vinegar mixture over the rice and fold the rice by spatula quickly. Becareful not to smash the rice.
3. To cool and remove the moisture of the rice well, use a fan or put it near an electric fan. This will give sushi rice a shiny look. It’s best to use sushi rice right away.

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And to top of the sushi rice we made Tiger Prawns, Salmon, Uni, Kani Sticks, and Cuttlefish as the toppings of our seafood sushi rice.

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Ofcourse I won’t be able to finish them all without my tasty soy sauce, Kikkoman! You got that right, It’s not just an ingredient but also a sauce to your favorite sushi rice!

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That’s Ruth, John, and Rod! And just like me they’re enjoying the cooking session as well. Now to create another dish, my ever so favorite, Katsudon!

What do we need:

A. 200 grams Porkloin or Pork Chop (no skin)
B. For Breading: 1/2 cup Flour, 2 pcs of Eggs (beaten), 1 cup of Panko Breadcrumbs & Oil for deep frying
C. For Sauce: 1 cup of Leeks (sliced thinly), 1 cup of Onions (sliced thinly), 1 cup of Dried Shiitake Mushrooms (soaked in water and sliced into thick slices), Oil for cooking, 1/4 cup of Kikkoman Teriyaki Sauce, 1 cup Dashi (1 1/2 tsp Hondashi + 1 cup water), 1 tsp of Sugar, and 4 pcs of Eggs.

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What we need to for the Tonkatsu:

1. Remove bone skin from pork if using pork chop. Pound the pork to flatten.
2. Season pork with salt and pepper. Dip the pounded pork to flour, then egg, then breadcrumbs and set aside.
3. In a skillet, heat the oil and deep fry the breaded pork. Slice pork and set aside for awhile.

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For the Katsudon itself:

1. Break 2 eggs in a bowl. Mix the eggs lightly breaking the egg yolks only. (Do not beat the eggs. Then set aside)
2. In another skillet, add oil and saute 1/2 of leeks, 1/2 of onions, and mushrooms together.
3. Add 1/4 cup of Kikkoman Teriyaki Sauce and 1/2 dashi. Add sugar of needed.
4. Add 1 of the fried breaded pork (Tonkastu).
5. And lastly, pour the eggs on top of the breaded pork and cook for a minute. Cover the pan. Pour the cooked pork with the sauce over steamed Japanese rice. Garnish with sliced Nori.

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That’s Jessamine, enjoying her time cooking with Kikkoman just like me!

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And tada~, you have your very own Pork Katsudon!

I think one of the hardest dish I made was the last one, it’s called the Beef Sakuyaki! You need a lot of ingredients to be able to start and finish the whole process. But I think you’ll enjoy making it!

What we need: 200 grams of Beef Sirloin in Sukiyaki cut, 1/2 cup of Kikkoman Standard Grade Soy Sauce, 1 pc Medium Onion (sliced), 1 pc Small Carrot (sliced half moon), 1 stalk Celery (sliced reserve leaves), 3 pcs (10g) of Dried Shiitake Mushrooms, soaked overnight and sliced (reserve 3/4 broth), 2-3 pcs (10g) Tenga ng Daga Mushrooms (Soaked overnight and sliced), 3 tbsp of Brown Sugar, 2 1/2 cups Meat Broth or Water, 100 grams of Tofu (cut into 1 inch cubed and blanched), 75 grams Sotanghon, 100 grams of Chinese Cabbage (cut into wide strips), 3 pcs whole eggs, and 1 stalk of Leek (sliced).

What we need to do:

1. Mix beef and 2 tbsp of Kikkoman Soy Sauce. Sauté by batch in 2-3 tbsp oil until brown. Set aside. Season tofu with 1 tbsp of Kikkoman Soy Sauce. then set aside.
2. In the same pan, sauté onion, celery, and mushrooms. Add remaining Kikkoman Soy Sauce, brown sugar then stir. Add broth including mushroom broth and 1/4 tbsp of pepper. Cover and simmer for 5 minutes.
3. Add tofu, sotanghon, and beef. Allow to simmer. Add cabbage and egg. Turn off heat. Top with leeks and garnish with Celery leaves.

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And here’s your very own Beef Sukiyaki, best served if it’s in a nice plating.

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For dessert, actually we got surprise because the Chef told us to wait for a mini surprise which totallt got me excited! And then the Chef revealed the secret, 2 drops of Kikkoman Soy Sauce to Vanilla Ice Cream would make a perfect dessert! It tasted like salted caramel. I just can’t get enough of it. I think I got to bowls, sorry for the other bloggers who didn’t get to try it because of me. Kidding! lol.

I am really thankful and glad that I was able to experience this! All thanks to the powerful and ever leading Soy Sauce, Kikkoman and to the Chefs who taught us, thank you so much for taking time to do this with us inside 25 Mushroom Kitchen! An experience I’ll never forget! I hope I can do this often.

I can finally approve that it’s easier to recreate authentic and oriental restaurant dishes now that Kikkoman Soy Sauce is here to stay forever! Thank you so much, Kikkoman Soy Sauce and 25 Mushroom Kitchen for having me over!

Visit their facebook page, Kikkoman Philippines for more details and if ever you’ll cook using Kikkoman Soy Sauce, make sure to use the hashtags #KikkomanPH and #CookedWithKikkoman for your posts and who knows you might win a gcs for a cooking workshop with 25 Mushroom Kitchen!

All photos are mine unless otherwise stated. #PhotoByZed

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