Kaiten or conveyor belt sushi has always been a source of fascination for me. Imagine, an endless parade of sushi plates, just within your arm’s reach! So when I received an invite for the Chef for a Day activity at Sakae Sushi, I replied yes faster than you can say wasabi.
A Singaporean brand that was created by a loving husband for his sushi-loving but frugal wife, Sakae Sushi brings value conscious diners an affordable way to enjoy good quality sushi. Like the conveyor belt sushi restaurants in Japan, diners can just go and grab what they fancy from the moving conveyor. After your meal, you’ll be charged depending on the color-coded plates you have on your table: P39 for the purple sushi plates, P59 for the yellow, P79 for the green and P99 for the red plated specials. Of course, if you come in during the 2:00 to 6:00 pm eat-all-you-can-time, it’s a flat rate of P349 for everything you want.
Sakae Sushi assures customers of clean and consistent sushi, thanks to their fully automated sushi making process. They have machines (and a sushi robot!) that takes care of everything, from washing the rice, to the actual cooking, to mixing the sushizu in the rice to the sushi-making robot that creates consistent molded rice for sushi.
Part of the day’s activities was a tour of their kitchen. Their chef showed us how to make yakitori, or barbecued chicken. They usually marinate the chicken in a soy-based marinade, then skewer it alternately with leeks, before barbecuing.
What you get afterwards is a sweet and salty chicken barbecue that’s complemented by the strong, refreshing taste of leeks.
Afterwards, we were also shown how the perennial favorite, tempura, is made. At its most basic, tempura is any food that’s battered in a light, lumpy batter before being deep-fried.
A lot of people neglect ensuring that the batter is icy cold. This is a big no-no as the secret to a tempura that fries to a nice, light crisp is batter that’s freshly made from ice-cold water. I’ve even read in some books that some chefs keep their bowl of batter on a pan of ice.
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