命の出汁 – broth of vigour

an adventure in japanese cuisine, an obsession with the izakaya

Uncle Tetsuya’s happy trout

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Tetsuya Wakuda is one of Australia’s most recognised Japanese Chef’s and no surprise the owner and executive chef of restuarant Tetsuya in Sydney. His signature dish has been for a long time a confit of ocean trout. In this youtube video below he explains the process for creating this incredible dish at home including substitutes for certain japanese ingredients that you may not be able to find outside of Japan.

The only change I would suggest to his approach would be to perform the confit process in an oven for more success. Particulary a good idea if, as he points out, you have a gas stove rather than an induction cooker. One of these days I will get back to his restuarant and try this in person, until then I will have to resort to my own version. A written version of the recipe is available here.

Side Note: In my recent travels to Japan and France on business I have had the delight in seeing a fantastic documentary on Tetsuya on TalkAsia on CNN. If you have cable or access to CNN I would check this out (or transctiption here, video here. Not only does it give an interesting profile on his background but shows an insight into his restuarant and some of the recipes. WARNING, it may cause you to put money away from those vital mortgage payments to save up for a session in his private dining room.

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