Sakae Izakaya Sushi Making – Learn today!

Sakae Teppanyaki & Izakaya -Invited Review (Part 1)

Sakae Teppanyaki & Izakaya is a 2-in-1 dining concept house.

I had the privilege to attend the Sakae Teppanyaki & Izakaya blogger food event last week, thanks to PenangTuaPui . It’s fun to have teppanyaki hands-on on frying garlic rice and making sushi.

Sakae Teppanyaki (downstair)
Our teacher is a young teppanyaki chef, JieXian. He demonstrated to us how to fry garlic rice and also amaze us with his sizzling cooking performance including some tossing egg stunts. We had the chance to enjoy our fresh live seafood ingredients being cooked fresh before our eyes and savour delightful Teppanyaki culinary experience.

Basically the cooking steps are : Put in garlic, then pour in cooking oil, fry till fragant, put aside. Crack an egg and fry it, cut into several pieces, mix in the white rice and fried garlic, fry together. Add sequentially pepper (~10x shake) , salt (~3 shake), butter (~2/3 tablespoon), shoyu then sakae. Fry till mixed, squeeze out the oil, and fry till the rice is jumping (start to get rid of moisture). Ready to serve.

Chef’s fried garlic rice.

Three of us aka Fei Fei, me and Lingzie being the hands-on guests.

This bowl is fried by me *Only if you don’t mind oily*

Next we proceeded to upstair to Sakae Izakaya for sushi making workshop. This is the Sake Teppanyaki hall view taken from upstair.

Sakae Izakaya (Upstair)

Sake Izakaya @ Mezzanine serves as a sushi and cocktail bar. It provides a great variety of delicious sushi, tempting desserts, sake and special cocktail mixes all in a casual, yet contemporary atmosphere. It is suitable for those who seek a social place to chill out after a busy day or for after-hours and drinks.

The Sakae Izakaya decor.

These are our sushi making seatings. I paired up with Bee .

Sushi chef (Chee Keong) demonstration.

(1) Salmon Sushi

Ingredients : sushi rice (20grams-1pc), air flown Norwegian salmon (8 grams, 2 slices)

Step-by-step guide:
Step 1: Take an oval of rice in the right hand from the sushi rice tub and place it onto the salmon slice.
Step 2: With the left thumb placed in the centre of the rice oval, carefully turn over the sushi so the rice is now down and the salmon is up.
Step 3: With the right hand thumb and index finger, form the rice oval sides. Three turns to size it ( 三 轉 壽 司).
Step 4: Place the salmon sushi onto a small plate. Make another and place it next to it to serve in pairs.

Tip 1: Avoid sticky fingers! Try to mix tezu in a medium sized bowl for your hands. (Tezu is cold water in a hand fitting bowl with rice vinegar sprinkled into it (about 2 table spoons of rice vinegar per 1 cup of water).

Tip 2: Buying fresh salmon fish! Look for fillets that are bright in color, not dull or darkened or dry looking. Try to find fillets at least one inch thick, so you can slice a wide enough piece for Nigiri sushi.

(2) California Temaki

Ingredients : Sushi rice (20g -1 pc), Nori -japanese seaweed (1 sheet), avocado (1pc), ebiko -shrimp roe (1 teaspoon), crabmeat (1pc), kappa – japanese cucumber (5g), green coral, mayonnaise.

Step-by-step guide:

Step 1 : Start with a half-sheet of nori (seaweed). Place the nori on a flat surface with the shiny side down.
Step 2 : Place a small handful of rice on one side.
Step 3 : Place your filling diagonally across the rice, pointing to the corner.
Step 4 : Fold the corner around the rice and the filling. With the first fold tucked in, begin to roll till reaching the end.
Step 5 : If the nori won’t seal itself, use a small amount of water/sushi rice to seal it.

Tips to make it easier to roll :

You should cut the filling ingredients into long sticks if possible for an even distribution and also easier to roll it, as well as making it visually appealing. Place the larger

(3) Ebiko Gunkan

Ingredients : Sushi (20g, 2 pcs), thinly striped Nori – Japanese seaweed (15cm long), ebiko -shrimp roe (1 teaspoon)

Step-by-step guide:
Step 1 : Start by cutting strips of nori. You may use scissors to get a good clean edge.
Step 2 : Start out with a small handful of rice.
Step 3 : Press the rice tightly into a small rectangle.
Step 4 : Take a strip of nori, and start to wrap it around the rice
Step 5 : Add the ebiko on top.

Tips :

Below are the sushis I made!!!!! *Distorted shape uh?! Haha! *

The sushi making contest champion went to BEE! This is her piece of work. 1st runner up – Fei Fei, 2nd runner up – Huat Koay.

Enrol for Sushi making workshop if you are interested!

Post Wedding Appreciation Buffer Package offered by Sakae Izakaya.

Penang Tua Pui
BuzzingBee
Alan
Lingzie
CK Lam
Criz
Steven Goh

Part 2 will be the food tasting on their new menu. Click Sakae Teppanyaki & Izakaya -Invited Review (Part 2) – Food Testing !

Sakae Teppanyaki Outlet Autocity
Add : 1815-B, Jalan Perusahaan, Auto City, North-South Highway,
Juru Interchange, 13600 Prai, Penang.
Tel : 604-5080268
Business Hours : Mon-Thu (11.30am to 10.30pm), Fri-Sun (11.30am to 11.30pm)