Wagyu fried rice and Crispy Kani Salad with Sesame dressing
I often think Japanese cuisine is difficult to prepare and cooking complicated dishes is really not my cup of tea unless it is for special occasions. In a recent cooking demo at The Maya Kitchen, renowned Japanese Chef Seiji Kamura showcased his unique recipes and immense talent. Chef Kamura who has chosen the Philippines as his home for over 30 years is a respected culinary figure in the local scene. Let me share just two of the many well loved Japanese fare that he prepared: with Crispy Kani Salad and Wagyu Fried Rice. I think these two recipes are easy to prepare.
Crispy Kani Salad
My daughter often prepares her own version of the Kani salad without the cucumber. What makes this recipe different is the Kani is fried. You will love the Sesame dressing because you can also use it to dress up shredded cabbage.
2 pieces crab stick, shredded, coated with MAYA All Purpose Flour & fried until crisp
Mixed greens (Romaine lettuce, Lolo Rosa, iceberg)
40 grams pomelo, shredded
40 grams ripe mango, sliced
Mix together and pour over Kani Mix
¼ cup vegetable oil
3 tablespoons vinegar
2 tablespoons calamansi juice
2 tablespoons Kikkoman
2 tablespoons sesame oil
40 grams white sesame, toasted & processed in a blender
2 tablespoons honey
Wagyu fried Rice
This is a meal in itself that I even dub it the “Japanese Paella”. I’ve shared the Kiam Pung, the traditional salted rice or the Chinese Paella so this Japanese fried rice is something to try out too. The toasted sesame seeds always add a fragrant aroma and tasty flavor to any meal.
1 teaspoon oil
3 heads garlic, sliced
40 grams wagyu beef, cubed (1/4”)
1 cup prepared cooked rice, crumbled
Salt & pepper to taste
1 teaspoon butter
1 teaspoon Kikkoman
1 tablespoon white sesame seeds, toasted
Heat oil in a pan, add garlic – stir fry wagyu meat using medium heat. Add rice. Season with salt, pepper and Kikkoman. Stir in butter. Fry then sprinkle with toasted sesame seeds.
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