For the first time in 2018, The Chefs Forum headed to London for saki, spice and sushi rice.
A jam packed Eight Over Eight Restaurant played host to the forum. The band of merry suppliers and student chefs were joined by Executive Chef, Aaj Fernando and Head Chef Jose Caetano both from the Pan Asian restaurant. Cookery demonstrations were given by the host chefs, which, included seared scallops and a delicious Spicy Tuna Ura Maki.
The students from HIIT, Westminster Kingsway and West London College refined their sushi making skills in the student showcase, where they competed for a cookery book. The students were given the opportunity to learn the craft of sushi making and blend ingredients for the perfect roll. So, what makes good sushi? The experts will agree, that the basis for good sushi is the freshest ingredients and perfect rice.
Japanese chef, Masaharu Morimoto recommends using a rice cooker, seasoning to taste and following the below steps to create perfect sushi rice.
1. Rinse the rice 5 times, then drain in a colander and let it dry for 15 minutes.
2. Cook the rice in a rice cooker according to the manufacturer’s instructions. Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from the heat and let stand, covered, for 15 minutes.
3. Meanwhile, in a small saucepan, combine the sake-mash vinegar, rice vinegar, sugar and salt and warm over moderate heat, stirring to dissolve the sugar.
4. Transfer the rice to a very large bowl. Sprinkle 1/2 cup of the seasoned vinegar all over the rice: Drizzle onto a spatula while waving the spatula back and forth. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoning. Fan the rice while mixing it to help it dry. Wipe down any stray grains from the side of the bowl. Cover the rice with a damp towel to keep warm.
The next London Forum takes place on 23rd April at the Dorchester, details to be revealed.