Self Reflection

Japan as Inspiration dishes

Day 1: Mizukashi chef- Matcha crepe cakes

Comment: It looked nice, but the crepes could have been thiner. Needed possibly more cream between layers, but flavor overall was balanced. Good looking for the first time trying this dish as well. 

Day 2: Chicken - Bento Chef 

Day 3: Sunomono Chef- Appetizer/ vinegared dish: Marinated asparagus with Japanese style pesto

Comment: Well balanced and refreshing, great combination of taking another cuisine and using Japanese aspects within the dish. 

Day 4: Tsukuri- sliced raw dish: Sliced sashimi with wasabi ginger soy sauce, on top of pork bread

Comment: Originally was supposed to be noodles made out of pork, but the texture was not pleasant so I had to quickly come up with something. I changed it into bread,  the bread was a bit hard so I need to work on the dough, but the flavor of the whole dish was balanced.

Day 5: Nimono Chef: Simmered Filipino shrimp stew

Comment: Too much based off of Filipino style rather than incorporating the idea of Japanese aspects. Plating needs work, but taste was good and the meat was tender. 

Day 6: Yakimono chef: Cod fish balls with mushroom, scallions, with a sesame brittle

Comment: It came out better than expected, the balls were moist. Need to work on the brittle it became more of a shell. 

Recipe: Fish ball y:24

Ingredients: 

Balls:

1800g Sea bream, chopped

10 shrimps, chopped

 4 eggs 

As needed AP Flour 

2 Tbsp Soy sauce

1 Tbsp ginger

pinch salt

1 Tbsp sesame seeds

4 Tbsp scallions

1/2 Tbsp sugar

2 Tbsp of spice mix 

Spice mix 

2 Tbsp sesame seeds 

1 Tbsp orange peel 

Chili pepers minced 

1 Tbsp Togarashi  

Garnish: spice mix + panko

Sauce 

100 mL soy 

200 mL mirin 

100 mL sake 

15 g sugar 

2 Tbsp spice mix

As needed Lemon

Method: 

Mix all of the ingredients for the ball together and add flour last. Add flour until you can form a ball without it being too sticky, but still moist. 

Boil salted water, cook balls in water until shrimp has color, then grill balls. 

Sauce, mix all ingredients in a sauce-pot and cook until it boils. Turn off heat and set aside. 

Dip balls in sauce and place on a bed of toasted spice mix panko. 

Day 7: Owan/ gohan chef- rice, miso, pickle

                   

                                                                

Comments: Wished the mushroom dashi was a stronger flavor in the miso soup , the idea overall was balanced. The rice balls needed to be packed in tighter, some broke while picking up. Small and being bite size was nice. The flavors were good and the kombu pickles were a surprise that it tasted better than expected.

Day 8: Mizukashi chef- Matcha roll cake and Sesame roll cake with blood orange cream

Comment: The chocolate on the matcha needs work tempering. The cakes were moist and the flavor was good. The sesame was the better of the two. 

Day 9: Bento chef