#OutlookTraveller | Cooking With Michelin-Starred Chef David Myers - video Dailymotion

OutlookIndia

Michelin-starred chef David Myers demonstrates his culinary skills for Outlook Traveller on the first anniversary of his New Delhi-based restaurant ADRIFT Kaya. Watch him display some of his favourite Japanese dishes like Hokkaido Scallops, Seared Otoro Tuna Tataki and Miso Marinated Black Cod, all inspired by his extensive travels across Japan.  Recipe 1: Hokkaido Scallops Ingredients: Cucumbers, Seaweed, Tosazu, Ponzu Sauce, Wakame, Nori Seaweed, Hokkaido Scallops, Sesame Seeds, Green Onions, Soy Sauce  Recipe 2: Miso Marinated Black Cod Ingredients: Black Cod, Yellow Miso, Fresh Sake, Brown Sugar, Pickled Baby Ginger, Sesame Seeds, Fresh Chives  Recipe 3: Seared Otoro Tuna Tataki Ingredients: Tuna, Ponzo, Fresh Yuzu Juice, Otoro, Soy Sauce, Fried Garlic, Fresh Wasabi Roots  About David Myers Renowned worldwide as a chef and restaurateur, with outlets spanning Asia, the United States, and the Middle East, David has made a name for himself by blending his passion for food and travel. His culinary prowess includes innovative dining concepts that are influenced by global cultures, and his five acclaimed restaurants, including the one in New Delhi, are a testament to his exceptional approach and creativity in the culinary sphere.  Video Credits Editor: Anindita Ghosh Executive Creative Director: Anjan Das Interview By: Himakshi Panwar Videographers: Vikram Sharma & Suresh K. Pandey Video Editing Team: Wazid Ali & Vibhore Tandon Location: ADRIFT Kaya, JW Marriott, Aerocity, Delhi  #DavidMyers #Chef #Food #Recipes

Transcript

00:00 (sizzling)

00:02 Hey everyone, I'm Chef David Meyers

00:11 of Adrift Kayak here in New Delhi,

00:13 and I am so thrilled to be showcasing

00:16 some of our newest dishes for Outlook Traveler

00:19 to celebrate our one year anniversary.

00:22 (upbeat music)

00:24 So today we are going to do

00:38 some of my favorite, favorite dishes.

00:41 A little bit of live scallop.

00:42 That's gonna be done as a light sumami dish.

00:45 Very, very vibrant in flavor

00:47 with some tosazu ponzu sauce,

00:50 a little bit of wakame, some nori,

00:52 and we're gonna finish it with some ikura,

00:55 which is just some nice salmon eggs.

00:57 So let me show you how we do this.

00:59 Starting with Hokkaido scallops.

01:01 We get these in live from Hokkaido.

01:03 We're gonna use about five of these.

01:05 I like to slice them just right in half.

01:07 I like a little bit of thickness to it,

01:09 a little bit of texture, which is very nice.

01:12 This texture is just beautiful.

01:15 We're gonna take some of our fresh cucumber.

01:17 Now, you could slice this up, you could dice it.

01:19 We like to do these very thin,

01:21 some shoyu, just like that.

01:25 We're gonna add a little bit of sesame seeds.

01:28 I like the crunch of the sesame seeds,

01:30 a little bit of the furikake, some green onion,

01:33 just a little bit of green onion in with that,

01:35 and just let that marinate for a second.

01:37 Now, the beauty of this dish

01:39 is getting in some of this wakame,

01:42 and seaweed is so healthy.

01:44 I love to use seaweed.

01:45 So we're just gonna mix this up together.

01:48 So now, when I cut the cucumber like this

01:51 and with the wakame, I like that I can just pull this out,

01:54 one nice piece, put this right in the middle,

01:58 nice and tight, it's just a gorgeous salad,

02:01 vinaigrette right here.

02:02 So basically, this is ponzu.

02:04 Ponzu is yuzu, a little bit of shoyu with it,

02:08 and we make a jelly.

02:10 So we're just gonna put this around,

02:12 just like that.

02:16 And we're gonna finish with a little bit of the okara.

02:21 So I like this because it just really makes the dish pop.

02:25 Really, really nice.

02:27 I love the salmon eggs, the way they pop in your mouth.

02:30 So good.

02:31 Now we're just gonna finish off with some furikake

02:34 for a little bit of spice,

02:37 and let's give it a little bit of the dried nori around.

02:41 It's a very elegant presentation, super simple to make,

02:46 and your guests are gonna love this.

02:48 All right, our next dish

02:58 is the famous miso-marinated black cod.

03:01 I love this dish, everybody loves this dish.

03:04 It's one of those famous dishes that you always get

03:07 when you're at a Japanese restaurant.

03:08 So of course we have to have it,

03:10 and I'm gonna show you how we make it.

03:12 So first of all, we start with black cod,

03:15 we're getting this from Nagasaki, actually from Japan,

03:18 and it's all about the marinade.

03:20 So we're gonna make a marinade.

03:21 First of all, we're going to be using some miso.

03:23 This is yellow miso.

03:25 Smells beautiful, so sweet.

03:27 Some sake, some fresh sake, and some brown sugar.

03:31 So we're gonna add our sake in first.

03:34 Let's add our brown sugar in.

03:37 I like to do about two tablespoons or so,

03:42 and then about a tablespoon to two tablespoons of the miso.

03:47 And then we're gonna just whisk it together,

03:51 all of this whisk.

03:52 Your cod is going to marinate for 48 hours,

03:55 and it's gonna really, really penetrate inside.

03:59 It's really a one-dish wonder.

04:01 You could have this single dish,

04:03 and it's almost a perfect meal.

04:06 But you can jazz it up a little bit

04:08 with either a cucumber salad, a little bit of white rice,

04:12 a miso soup, and then you have a proper Japanese-style meal.

04:15 So we're gonna marinate that just like that for 48 hours.

04:19 You're gonna cover it, put it in the fridge.

04:21 This is something that's great for a dinner party

04:23 because you can prepare it in advance,

04:25 and it's so easy to cook.

04:27 So after this is marinated 48 hours,

04:29 you're gonna pull it out,

04:30 you're gonna cook it in the oven,

04:31 and I'm gonna show you how we do that.

04:33 All right, and now we have our cooked miso cod.

04:36 So you can see how beautiful this gets.

04:38 It's absolutely golden.

04:41 It's caramelized on the top.

04:42 It's all about that miso marinade.

04:44 Just beautiful, and this will absolutely fall apart

04:48 when you eat it.

04:48 It's so delicate.

04:50 So I like to serve it very simply just on a banana leaf.

04:53 A little bit of some pickled baby ginger like this.

04:57 It looks so nice.

04:59 I also love a little bit of some chives,

05:03 and then finishing with just a little bit

05:05 of some sesame seed.

05:06 And that is it.

05:08 Super, super simple, but my favorite dish.

05:12 I just love this dish.

05:13 (upbeat music)

05:15 All right, the next dish that we're gonna do

05:24 is oktoro tuna tataki.

05:27 I'm gonna show you how we do it right now.

05:29 We're basically going to set it up on skewers

05:31 so I can very quickly just lightly grill it

05:34 over the charcoal fire

05:37 just to get the warmth over the fat.

05:39 Beautiful.

05:43 So you see here we got a little bit of the smoke,

05:46 got a little bit of the char to it, just like this.

05:50 Gorgeous.

05:52 Now, this dish is super, super simple,

05:54 and we have some fresh wasabi roots.

05:57 So, we have some fresh wasabi.

06:03 We're gonna slice this now.

06:04 (upbeat music)

06:07 So I like to do nice long slices of this,

06:12 and you can see the beauty.

06:14 Could gently fold it,

06:16 and it has a little bit of a nice look to it,

06:22 just like this.

06:23 Just rolling it over, super easy.

06:26 Stunning.

06:29 Stunning.

06:32 So, we wanna add a little bit of our ponzu over top of it.

06:37 This is what we're seasoning it with, of the shoyu.

06:42 Little bit of the greens.

06:45 We like to just do these different micro greens.

06:48 I like the bitterness, I like the spiciness,

06:51 different radishes, it's quite nice.

06:53 Some of the fried garlic, just like this.

06:59 And then we're gonna add some of this fresh wasabi.

07:03 Quite nice.

07:04 Gorgeous.

07:05 Finish up with just a few of these beautiful flower petals

07:12 for the look.

07:12 Our tuna tataki.

07:18 Super simple, but oh so good.

07:21 (upbeat music)

07:24 (upbeat music)

#OutlookTraveller | Cooking With Michelin-Starred Chef David Myers

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