#NHKworldJapan Chef Hayashi Ryohei’s Japanese Traditional Appetizers [Japanese Cooking] – Dining with the Chef

Join Harry Sugiyama and chef Hayashi for a fresh, fast master class in ultra-simple Japanese cooking, where shrimp and eggs take the spotlight. Let’s get cooking!

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(1) Aromatic Shrimp

Ingredients
– 8 shrimp (headless, with shell)
– Vinegar

Marinade (tsuke-ji):
– 300 ml water
– 100 ml brandy
– 1 tsp salt
– 45 ml mirin
– 2 tsp sugar
– 20 ml usukuchi soy sauce
– 10 cm naganegi long onion
– Thinly sliced ginger
– 1 red chili

Directions
1. Remove the vein from the shrimp and skewer them neatly. Bring water to a boil, add a small amount of vinegar, and boil the shrimp for 1 minute. Drain and let it rest.
2. Make the tsuke-ji: Combine water, brandy, salt, mirin, sugar, and usukuchi soy sauce in a pot. Bring to a boil and cook until the alcohol evaporates. Add the naganegi long onion, ginger, and red chili. Transfer to a bowl and let it cool completely.
3. Marinate the shrimp in the tsuke-ji for 6 hours.
4. Peel the shrimp and arrange on a plate.

(2) Baked Japanese Omelet

Ingredients
– 90 g fresh cod (fillet)
– 75 g sugar
– 4 eggs
– 7.5 ml usukuchi soy sauce