CookSmart (18th Issue) Page37

Celebrity Pick

Lok’s secret of cooking

Secret skill 1: Honour thy teacher

Every Japanese restaurant is governed by a set of complicated rules and etiquette. Apprentices have to perform duties according to them; in case of non-compliance, the apprentices will be yelled at. Once you can convinced your maestro that you are dedicated to the job, he will teach you everything he knows. In my case, they even encouraged me to start my own business towards the end of my apprenticeship.

Secret skill 2: Observe the details

Japan's food culture encompasses not only the chefs’ techniques and dedication but also their respect for every ingredient. When I was working at my last hired position, one of my colleagues once threw away some food which had been cut out of shape. When the chef noticed it, he asked the colleague to give him a few coins, and then he threw them all into a bin. The colleague was wide-eyed and tongue-tied. The chef said, “Throwing food away is a sheer waste of money.”

Secret skill 3: Use local produce

The art of Japanese cuisine begins with the fresh ingredients. We serve our customers with fresh, seasonal seafood sourced from the local fish market because local produce food is guaranteed fresh.

Secret skill 4: Keep the natural flavours of foods

The essence of Japanese cuisine lies in the simplicity of its cooking techniques, which allow the natural flavours of food ingredients to express themselves. Sauces are meant to bring out, but not overwhelm, the natural flavours of the food.

Secret skill 5: Be innovative always

One of the recipes I have featured in a recent cooking show is “Grilled Tuna Toro” (tuna belly). The grill, as a way of cooking, is less common for toro but it can eliminate the excess fat from the fish. The dish is topped with yam purée to boost its fibre content.

Tips for Cooking Mushrooms

“The cooking time of a given food depends on its texture, as well as the thickness of the portion. Maitake mushrooms, with its ‘powerful’ flavour, are recommended for dishes that require a longer cooking time while mild-flavoured shiitake mushrooms takes a shorter time to cook as overcooking would spoil their flavour. I believe these experiences also apply to cooking other dishes”.