FOOD WITH MIGUEL MAESTRE

TEPPANYAKI CHALLENGE

It’s chef-against-chef round two as Miguel takes on Teppanyaki master, Stanley Lee from the popular Kamikaze chain of Japanese restaurants. A few weeks ago, Miguel was beaten in a seafood smackdown against Ready Steady Cook’s Alistair McLeod. Will his Spanish flair be enough get him over the line in a culinary challenge that is as much about showmanship as taste? Our karate school panel of judges will decide.

FACTS The word Teppanyaki comes from the words teppan meaning ‘iron plate’, and yaki meaning ‘grilled’. This traditional Japanese style of eating is meant as an entertaining experience where customers can watch the artful technique of vegetables and meat being sliced, chopped, tossed and cooked before their very eyes. The cooked meal is served with noodles, rice and a variety of dipping sauces.

The first teppanyaki-style steakhouse originated from the Japanese restaurant chain Misono, which introduced the concept of cooking Western-influenced food on a teppan in Japan in

   

     

 

1945. Teppanyaki style cooking became a favourite in Western society as the cuisine is more familiar than traditional Japanese dishes.

HEAD CHEF – STANLEY LEE Stanley Lee has been trained by Kamikaze’s renowned executive chef and owner Macky Law and has been employed by kamikaze for over ten years. Stanley has trained all of Kamikaze’s teppan chefs at all 5 locations (Surfers Paradise, Robina, Coolangatta, Broadbeach & Darling Harbour).

ABOUT THE KAMIKAZE RESTAURANT CHAIN The Kamikaze brand became famous on the Gold Coast in Queensland hosting several Teppanyaki restaurants featuring a new modern style.

Kamikaze focuses on serving healthy and contemporary style Asian food with many restaurants located across South-East Queensland.

Macky Law is the founder of the Kamikaze restaurant brand. He has over 30 years of experience in professional cooking and kitchen management. The brand was established in 2004, and has now resulted in a chain of subsequent Kamikaze restaurants fully owned and managed by Macky.

Kamikaze pride themselves on their rigorous selection process, using only the freshest seafood and meats.

RECIPES DISH: Teppanyaki Fried Rice (For 10 people)

INGREDIENTS: 500g Chicken

1 Brown Onion

1 Spring Onion (1 bunch)

1 Large Carrot

1Kg Steamed Rice (or enough for 10 bowls)

1 box eggs

DISH: Kamikaze Super Supreme (For 10 people)

INGREDIENTS: 4 Large Zicchini

4 Brown Onions

   

     

 

500g Carrots

500g Baby Corn

800g Mushrooms

1Kg Fillet Mignon

1Kg Chicken

30 King Prawns (3 units per person)

30 Large Scollops (3 units per person)

1Kg Fresh Salmon

10 Moreton Bay Bugs (1 unit per person)

1Kg Fresh Tuna

30 Cuttlefish (3 units per person)

30 Baby Octopus (3 units per person)

METHOD:

1. Heat the grill to between 200 and 300 Degrees Celsius. 2. Coat the vegies, chicken and prawns in oil – set aside until the grill has heated to the

correct temperature. 3. Please the vegies, chicken and prawns in separate areas on the grill to cook. Chop

up the vegies and add 2 tbsp. of butter to the vegie mix and set aside. Once the vegies are cooked, add salt, sesame seeds and soy sauce to taste. Divide up the vegies onto plates.

4. Once the chicken has started cooking, begin cutting it up into bite-sized pieces. Make sure you cook the prawns and bugs evenly on both sides – leave these whole.

5. Create some space in the middle of the teppan and add more oil. Then, place the fillet mignon on the grill. Cook evenly on both sides and cut up into slices. Move this to one side of the grill.

6. Place Salmon, Tuna, octopus and cuttlefish on the grill to cook. 7. Add mushrooms to the steak and chicken and mix. 8. Make sure your seafood, beef and chicken are separated on the grill. Now add

sauces to taste. 9. Plate up the seafood. (All customers receive three pieces of each) 10. Season the steak with salt, pepper, butter and garlic and mix on the grill. Plate up. 11. Add sauce to the chicken mix and plate up. 12. Always clean grill after cooking.

   

     

 

ADDRESSES

KAMAKAZE TEPPANYAKI

Shop 347, Level 2

Harbourside Shopping Centre

Darling Harbour, Sydney, NSW, 2000

1300 526 542

info@kamikaze.net.au

KYOKUSHIN KARATE ASSOCIATION

13/17 Gray Street

Bondi Junction NSW 2022

(02) 9389 0252

WEBLINKS http://www.kamikaze.net.au/ http://www.akka.com.au/aboutus.html