Cooking Tips From Iron Chefs Hiroyuki Sakai And Chen Kenichi

EXCLUSIVE! Iron Chefs Hiroyuki Sakai and Chen Kenichi will be serving up a special one-night dinner tomorrow. The Weekly asked the masters to share some of their cooking secrets

Iron chefs - Interior of Me@OUE

The one-night Iron Chef Dinner dinner costs S$222.40++ per person for JCB cardmembers, $278++ per person for other payment methods. For reservaions, call 6634 4555 or email enquiry@me-oue.com.

Iron Chef Sakai may be Japanese but he is famed for his French culinary skills. When asked how being Japanese makes him a better French chef, he says, “I believe I have better dexterity and adaptability.” His kitchen must-haves include:

  1. KNIFE

“I need one that fits my grip perfectly. The length and weight is critical. 
Without the perfect, sharp knife, the taste of each ingredient can’t be fully realised.”

  1. POT

“A good pot is essential for French cuisine – especially for cooking meat and fish to a perfect consistency and of course the French sauces.”

  1. CLEANLINESS

“It’s not a cooking utensil or equipment but I strongly believe that you cannot produce good food if your tools and environment are not clean.”

We also asked Chef Sakai to share a recipe he loves to do at home. See his Pot Au Feu recipe here.
• 4 pcs chicken leg meat
• ½ pc cabbage
• 1 pc carrot
• ¼ pc daikon
• 2 pcs onion small size
• 2 cloves garlic
• 1 pc celery
• 200 g bacon
• 4 pcs Japanese Satoimo taro
• Whole pepper, to taste

1. Cut cabbage in the size that is to your liking and tighten up with string.
2. Peel carrot and cut into few pieces, peel daikon skin and cut large pieces. Peel onion,
peel and cut celery and tighten up with string.
3. Cook chicken in salted water. Remove when cooked and soak it into cold water
immediately. Then move it into water filled pot with bacon and turn on high heat.
4. Add garlic, carrot, onion, celery and cabbage.
5. Once carrots and vegetables are cooked, add Satoimo taro, daikon and pepper
and lower the heat.
6. Take out ingredients to soup dish and pour soup.
7. Serve it with mustard and rock salt.
Serves 4

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