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Le Gourmet TV gets into the kitchen at Boom Noodle in Seattle Washington, for a little cooking lesson from executive chef ...
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These are the 10 gram rice cakes and basically it’s Calrose Rice as well as lots of different kinds of Japanese brown rice. And I also brown up some soy beans and counter that as a grain as well.
Rice cakes go right up into the salamander here. And this is terrific because it nice hot salamander just toast the top of the rice without drying it out, so it gives it a nice crunchy texture on top. I have made a little salad topping to go with it. Just to give this a little bit more fractionize, so some green cabbage and spinach and this is a seaweed we called hijiki which gives a nice color and flavor as well. And this is one of the sauces on the menu. It’s just black sesame vinaigrette.
So just slightly dress that set that aside and come back over here. It doesn’t take very long. And you could do this at home just a nice light toasting on the top. We might go a couple of more seconds. If you want it to do this at home, you would make sure that your broiler was nice and hot. It’s completely preheated. And then get those as close as you can. So again, it simply toasts the top. You wouldn’t want them in there for much more than maybe 45 seconds. So this is called Saikyo Miso which is a sweet miso and it’s got sugar, Mirin sweet rice wine, white miso and Sake.
So the sugar in here allows the Miso to caramelize really nicely. It almost looks like a cranberry on top when it’s done. So you put that back into the salamander, probably another 30 seconds. And so develop the sauces, it’s a creamy tofu sauce which is a blend of vegetables stock and tofu, a little Mirin, a little Japanese mayonnaise and what we do is we just place five dots on the plate. Come back and take our cakes, so we’re almost there.
Yeah, I would say that this dish is very high on presentation and it’s got a lot of things going on it. Not everything on the menu has quite so many components but it’s a very simple dish so you can sort to see the caramelization on there and it looks just like caramel. And here we take a little bit of the spicy sesame—this is just a very simple sesame sauce, some chili paste in there, lots of sesame oil, ground sesame. Just to give the dish a little bit of blast and a little bit of heat and then just take another a little bit more of the sweet Miso, go down the other side and toss our salad together.
Basically, just try on top each one with a little bit of the salad. So you have the sweet Tangy Miso and then you have some fresh slightly crunchy topping which just gives this dish I think great balance, a lot of different textures for the palate and a nice balance of some heat and sweetness. So there we go.