Yoshihiro'S RECIPES
OKINAWA
PHOTOGRAPHY BY Sergio Coimbra
Serves 4
Ingredients
Saumur liquid
1l water
45g salt
16g sugar
50ml starch syrup
Sea Snake Essence
200g dried sea snake skin
20g kombu
200ml sake
800ml water
20ml soy sauce
100g ginger
40ml mirin
80g leek
10g salt
Sea Snake Soup
650g sea snake essence
2kg chicken
2kg pork thigh
5l water
Saumur baby pig
1kg suckling pig (with skin)
1l chicken bouillon
Olive oil
Okinawa pepper
Saumur liquid
fried taimo potato
Taimo potatoes, diced
Winter melon
1 winter melon
Water
Salt
Method
saumur liquid and
saumur suckling pig
Firstly, make the saumur liquid by placing
a pan of water over a medium heat
and adding the salt, sugar and starch
syrup. Stir until the salt and sugar have
dissolved. Place the suckling pig in a dish
and pour the saumur liquid over the top.
Leave the suckling pig soaking in the saumur
liquid over night.
Sea snake essence
Meanwhile, prepare the sea snake essence.
Burn the dried sea snake skin with a burner
and then clean it with water. Put the dried and
burned sea snake skin into a pressure cooker
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FOUR 1
along with the rest of the ingredients and
cook for 2 hours. Then strain with muslin
and reserve for the next step.
sea snake soup
Boil the chicken and the pork to remove
any bitterness and then leave the meat
to cool in a bowl of cold water. Put the
Yoshihiro'S RECIPES
cooled sea snake essence, cold water and
cooled chicken and pork into a covered dish
and steam in an oven heated to 95C for 6
hours to make the sea snake soup. Reserve
the liquid for serving.
to cool and then cut into small pieces. Baste
the meat in olive oil and Okinawa pepper and
roast in a pan until the skin is crispy.
drain and mash. Then, divide the mashed
potato into portions, mold into rounded
shapes and fry in olive oil.
Winter Melon
to serve
saumur baby pig
Boil the winter melon in salted water. Once
cooked, drain and reserve for plating.
Place the winter melon, fried Taimo potato
and roasted saumur suckling pig in a bowl
and pour over the sea snake soup.
Put the saumur suckling pig and chicken
bouillon into a pressure cooker and cook for
20 minutes. Once cooked, leave the meat
taimo potato
Boil the Taimo potato in water. Once cooked,
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FOUR 2
Yoshihiro'S RECIPES
Satoyama
Scenery
Serves 4
Ingredients
Essence of the forest
1g Japanese cypress
0.5g Japanese cedar
200ml mineral water
Soy milk yogurt paste
300ml soy milk
3g malt sugar
0.5g salt
600ml lactic acid bacteria
5g sesame seed paste
2.5ml soy sauce
10g sugar
1g salt
Happo Dashi
50g kombu
60g dried tuna
1.6l water
20ml soy sauce
20ml mirin
10g onion powder
0.5g black pepper
15ml sherry vinegar
25ml olive oil
Green moss
125g chlorophyll
10g deep fried bean curd
5g green tea powder
7.5g shiso powder
25ml olive oil
Syrup
200ml water
100ml sugar
3g baking soda
to serve
Burdock
Edible wild plants
Method
1kg tempeh
400ml happo dashi
essence of the forest
50g bamboo charcoal
Soy milk yogurt paste
Mix the soy milk, malt sugar, salt and
lactic acid together in a bowl to make soy
milk yogurt and allow to ferment for 4-6
hours at 40C. Once the soy milk yogurt
is solid, place it in the fridge and continue
fermenting. Once it has reached a preferred
level of sourness, remove from the fridge
and mix 300g of the yogurt with the
sesame paste, soy sauce, sugar and salt
and keep in the fridge until required.
Happo Dashi
Soil and moss base
Black soil
imagining the Satoyama scenery or
Japanese countryside. Soak the Japanese
cypress and Japanese cedar in mineral
water for 30 minutes, then strain and keep
cold in the fridge.
Using a Japanese Plane or Kanna
woodorking tool, shave the Japanese
cypress and Japanese cedar into shape,
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FOUR 3
Place the water and kombu in a pan and
heat until just before boiling. Then, add
some cold water to lower the temperature
to 90C. Once cooled, add the dried tuna
and leave to stand for 10-20 minutes. Then,
strain the liquid through a sheet of muslin
Yoshihiro'S RECIPES
Green Moss
to serve
Drain the tempeh and mix with 400ml of the
happo dashi. Put the tempeh and happo
dashi mix in an oven heated to 95C to dry.
Once dried, separate into two.
Pour boiling water onto the deep fried bean
curd to remove any excess fat, then place in
an oven heated to 100C to dry. Once dried,
grind into a powder and add the chlorophyll,
green tea powder, shiso powder, olive oil and
the remaining half of the dried tempeh and
happo dashi mix to make green moss.
Black soil
syrup
Dip the burdock into the syrup and heat in
a steam convection oven for 10 minutes.
Then, fry in a pan with a little olive oil and
reserve for plating. Imagining a Satoyama
landscape, spread the soy milk yogurt over
the Japanese cypress and Japanese cedar
wood, placing the black soil and green moss
on top. Decorate with the burdock and edible
wild plants.
Add the bamboo charcoal, onion powder,
black pepper, sherry vinegar and olive oil to
one half of the dried tempeh and happo dashi
mix and reserve.
Make a syrup by adding the water, sugar and
baking soda to a heated pan and stir until the
sugar and baking soda have dissolved.
and reserve. Mix 160ml of the liquid with the
soy sauce and mirin to make happo dashi.
Soil and moss base
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FOUR 4
Yoshihiro'S RECIPES
Virgin
Serves 5
Method
Ingredients
Put the tomatoes in a blender and strain with a cloth to make a clear juice. Fill a pan with
water and add the kombu. Heat on a stove until just before boiling point. Then add cold
water to lower the temperature to 90C. Add the dried tuna and leave to infuse for 10-20
minutes. Strain with muslin to make Dashi (“Ichiban” Dashi).
10 oysters
100g green caviar
5 tomatoes
Boil the green caviar in salted water and cool.
Dashi
50g kombu
60g dried tuna
1.6l water
Mix 100ml of tomato juice with 100ml of Dashi.
Shuck the oysters and place on a plate. Garnish each oyster with a sugar snap pea, pour
over the tomato-infused Dashi and decorate with Lobelia flowers.
Lobelia flowers
10 sugar snap peas, podded
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FOUR 5
Yoshihiro'S RECIPES
Fermentation
serves 4
Ingredients
NUKADOKO fermented
vegetables
3kg Nukadoko rice bran
8 green asparagus 8 white asparagus
3 cherry tomatoes
10g snap peas
10g green peas
Salt
Garlic and honey sauce
220g black garlic
130g honey
30ml Chidorizu vinegar
20ml rice oil
10ml sesame oil
Black sesame seeds Soy milk yogurt sauce
Garlic and honey sauce
300g soy milk yogurt
300ml soy milk
3g malt sugar
60ml lactic acid bacteria
Salt
Mash the black garlic and mix it with the
honey, Chidorizu vinegar, rice oil, sesame
oil and black sesame seeds to make a
sauce.
Soy milk yogurt sauce
to serve
Mix the soy milk yoghurt, soy milk,
malt sugar, lactic acid bacteria and salt
together and ferment for 4-6 hours. Once
it begins to solidify, transfer it into the
fridge and continue to ferment.
Mesclun leaf
Garden nasturtium
Viola flowers
Method
NUKADOKO fermented
vegetables
Boil the asparagus and peas in salted water.
Soak the tomatoes in boiling water and
peel. Place the asparagus, peas and peeled
tomatoes into the Nukadoko rice bran and leave
to ferment. After an hour, remove the vegetables
from the rice bran and clean with water.
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FOUR 6
TO SERVE
Once the soy milk yoghurt sauce has
reached a preferred level of sourness,
remove from the fridge and spread
across a plate, along with the garlic and
honey sauce. Top with the fermented
vegetables and decorate with the
mesclun leaf, garden nasturtium and
viola flowers.