Learning to Cook a Creamy Japanese-Inspired Seafood-Filled Rice Dish

Learning to Cook a Creamy Japanese-Inspired Seafood-Filled Rice Dish

– There’s only one
other thing in the world that we do where we use all of our senses, where we’re listening, we’re tasting, we’re touching, we’re hearing. It’s a fun thing to do. But cooking is the same way. Listening to how the pan’s going, smelling it, tasting it. You’re touching it. You’re doing all the
same things that you do in that other thing, but you
get to eat at the end too. – Come on, this is Playboy. We’re G-rated here. – I hear you. Right, yeah, exactly. (mellow rock music) – Chef David, Fishing with Dynamite. – Yup. – That sounds illegal. Is that legal? – It is illegal, it is illegal. We don’t actually fish with dynamite. When we opened up Fishing with Dynamite, we had so many people
at our other restaurant, Manhattan Beach Post, requesting more seafood. And there’s not a raw bar within miles, so it was kind of like, hey, if we open up this restaurant, it would be kind of like
fishing with dynamite. – So what are we making today? – Okay, so we’re going to
make a koshihikari rice dish, which is kind of like
a risotto-style dish, but it’s more Japanese style. So we’re using a short-grained rice. – [Jeremy] This is like a sushi rice? – Yeah, it’s similar to a sushi rice. – Okay. – [David] It’s got this
great texture to it. It’s short grain. It’s got a good amount of starch. Basically like a risotto, but instead of chicken
broth or beef broth, we’re using what we call
a katsuo dashi broth. So it’s got that kind
of Japanese flavor to it that you get with most of their soups. So we’re gonna take some olive oil here, extra virgin olive oil, and you can see the pan’s already nice and hot. I’m gonna use a lot of olive oil here, and the reason I’m gonna
use a lot of olive oil is I want to make sure
that I can coat the rice. I don’t want it to be sticky later. I want to have the individual grains so it’s not like a bunch of mush. It’s actually gonna be a bunch of grains that have this kind of creamy broth from the other items that
we’re gonna add to it. So the next thing we’re gonna do is we’re gonna take
some shallot and garlic. I don’t wanna cook it too much. I don’t want color on it. I just wanna sweat it. Next thing I’m gonna add is white wine. It’ll bubble right away. That white wine’s gonna add
a little bit of acidity, a little bit of zest to
the dish when we make it. So it doesn’t take long. The liquid’s cooked off, and now I just see the oil in there again. So now I’m just gonna start adding a katsuo dashi broth a little bit at a time. We’re gonna constantly stir. You want those grains to
rub against each other and that starch to start
coming out of them. – [Jeremy] It’s gonna be releasing, because that’s gonna be the creaminess. – That’s gonna be the
creaminess to it, right. We’re not gonna add cream to this. The whole creaminess of
this is gonna come from the cooking of the rice and adding the stock and
drawing the starch out, and then reabsorbing it, and then you add the stock, and it’ll draw that starch out and it’ll reabsorb it again. So you can hear this now starting to sizzle, right? That means–
– [Jeremy] Yeah. – [David] The fat and
the liquid are becoming almost the same amount. You can see it’s starting to get creamier. I’m gonna continue to add another batch of the katsuo dashi broth. – [Jeremy] About how long does it take you to, like, cook it down? – [David] You want it to be,
like, 90% of the way cooked. And then we’re gonna start
adding our last ingredients. By the time we’re done
with the last ingredients, the rice should be
perfectly cooked through. So, next thing we’re gonna add now is we’re gonna add some
shrimp to it, okay? – [Jeremy] Okay. – [David] This is just
shrimp that we’ve cut up into nice chunks. We’re gonna add those in there. What’s gonna happen is they’re gonna start to
turn pink right away. You see that? – [Jeremy] Mm-hmm. – [David] So it’s gonna take
about three to four minutes for that shrimp to cook. – [Jeremy] For sure. – [David] So now I’m gonna take some of the blue crab meat. We have nice lump blue crab meat. You don’t need to do too much, okay? Because it’s really rich and you’ve got a lot of
different ingredients, so you don’t want it to be all crab. – [Jeremy] Mm-hmm. – [David] Now I’m just getting
a little less aggressive with my stirring. But look at that, it’s
starting to get thick. I’m gonna add a little knob of butter. I’ve got some basil here. I’m doing the basil a la minute right now. Why? Fresh.
– [Jeremy] Yeah. – [David] It’s gonna taste fresh, right? I think I’m gonna check that rice. Yeah, it’s getting really small now. And there’s just a little bite. Just like risotto, you
wanna have a little bite. They say al dente, to the tooth, right? I’m gonna add a little bit of lemon juice. That’s the acidity. So I’ve got my basil. I’ve got sea urchin. Beautiful, golden sea urchin roe. Now watch when I add this, these nice tongues as we call them. – [Jeremy] Yeah. – [David] It’s gonna just turn creamy. See that? It’s almost just like the butter, right? So I’m gonna start really
working the pan now. Can you hand me that bottle? That’s shiro dashi. Just give a couple squirts of it, okay? So all I need is a little bit of salt. Then we just add a little
knob of butter again. So look at that. That butter just starts to melt. It looks like risotto, right? – [Jeremy] Yep. – [David] Look at those big
chunks of shrimp in there. It’s turned to kind of like
this pinkish golden hue. – [Jeremy] Yeah. – What we wanna do is we just wanna make a little nest area there. That’s gonna be for one golden fertile egg, okay? So we want to get that out of there and have just one beautiful little yolk. We’re gonna hit that
yolk with a little bit of salt again. Got some beautiful green onion here. That’s gonna add a little
bit of bright onion flavor. Because everything else in
there’s cooked, you know? – [Jeremy] Yeah. – [David] And last, we have
some nice borage flowers, that beautiful color contrast. Yeah, so this is our koshihikari rice with blue crab, shrimp, sea
urchin, and katsuo dashi. – When you see a yolk that perfect, you just wanna get right in it. So I should just break it? – [David] Yeah. – [Jeremy] And you just
kinda mix it all together? – [David] Exactly. You know, this is a rich thing, but when you taste this, this is just an umami bomb. You’re just gonna get this, like, comfort level of a, like, warm blanket. – That’s so good. It is– – Pure seafood. – There is a little bit of sweetness. You get sweetness through it. – It’s like that brine-ness. – Yeah. – But then you’ve got the shiro dashi, the lemon,
the white wine to balance it. And then at the end, you’ve got these nice little perfect pearls of rice. – It’s using that starch
to provide the creaminess so it’s not all just adding
fat to make it creamy. – Yeah, I added like maybe a tablespoon of butter to that, maybe. – And the texture’s great, like you said. The grains still have their integrity. – We’ve got guests coming
back and coming back, and they’ll get one and they’ll be like, “Oh my God, I can’t
believe I’m gonna do this, “but I’m gonna get two.” You know, and you’re like, “Get two.” – Exactly. (bright music)

9 thoughts on “Learning to Cook a Creamy Japanese-Inspired Seafood-Filled Rice Dish

  1. "…so it's not all just adding fat to it."
    "Yeah, we added, like, maybe a tablespoon of butter?"
    What about the cup of olive oil you added to the pan in the beginning? 😂😅

  2. Good dish, but he fried the rice in extra virgin olive oil instead of regular olive oil. I feel the flavor might be a little strong.

  3. There’s only one other thing that uses all your senses? What about biology, or chemistry, the sciences which cooking is based on? This guy is a tool

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