Name: Tempura Prep (Firefly Squid, Sweet Potato, Conger Eel, Shrimp)
Cuisine: 和食
Ingredients: Firefly squid; Sweet potato; Conger eel; Shrimp

About "Tempura Prep (Firefly Squid, Sweet Potato, Conger Eel, Shrimp)"

A behind-the-scenes look at the pre-opening prep at Kusunoki, a reservation-only tempura restaurant in Yotsuya, Tokyo. Through prepping firefly squid and sweet potatoes, the master chef provides hands-on guidance on heat control, removing off-flavors, and respecting the life of the ingredients. Rather than just assigning tasks, he uses a collaborative training approach that encourages staff to think for themselves, reflecting his passion for sharing Japan's rich ingredients with the world.

Video Timestamps

Tips for Making "Tempura Prep (Firefly Squid, Sweet Potato, Conger Eel, Shrimp)"

Heat Control
- Carefully determine close or medium heat for firefly squid, preheating well to prevent bursting. The goal is to remove post-boiling off-flavors and add a savory aroma, not to cook them through.
Removing Off-Flavors
- A delicate technique to burn off unwanted flavors with heat while preserving the inner taste. Test a few first to check the condition rather than doing them all at once.
Ingredient Selection
- Separate sweet potatoes for tempura and chips. Peel the ones for chips to ensure they achieve a beautiful, appetizing color when fried.
Mindful Prep
- Prep work is not a mere task; respecting the life force of the ingredients and working with heart breathes soul into the dish.
Mentorship
- A collaborative training style that asks staff 'How should this be finished?' rather than just teaching them, encouraging them to think and take initiative.
Teamwork
- Overcoming the limits of solo operations, the team collaborates with smiles to achieve high goals, boosting both productivity and quality.

Ingredients for "Tempura Prep (Firefly Squid, Sweet Potato, Conger Eel, Shrimp)"

4 items

* Tap ingredient names to find on Amazon

Fireflysquid
Sweetpotato
Congereel
Shrimp

How to Make "Tempura Prep (Firefly Squid, Sweet Potato, Conger Eel, Shrimp)"

1
All staff gather for a morning meeting to review yesterday's challenges, today's prep flow, and role assignments.
2
Neatly arrange the firefly squid with their fins facing up, slightly concealing their tentacles.
3
Carefully determine the heat level (close direct heat or medium heat) and preheat thoroughly before boiling.
4
Remove surface off-flavors from the firefly squid and add a savory aroma (testing a few first to check their condition).
5
Cut the sweet potatoes, separating them for tempura and chips.
6
Peel the sweet potatoes for chips so they achieve a beautiful, appetizing color when fried.
7
Ask staff 'Why this shape?' and 'Why this cooking method?' for each ingredient, encouraging them to think for themselves.
8
Proceed with prep work mindfully, respecting the life force of each ingredient.

Food Science

Why This Dish Tastes So Good

Tempura is an excellent method of moisture control, wrapping ingredients in batter to moderately evaporate and concentrate internal moisture during frying. In the firefly squid boiling process, heating at the appropriate temperature range prevents rapid thermal coagulation of proteins, maintaining a tender texture. Additionally, the careful prep and heating of sweet potatoes optimize the Maillard reaction and caramelization of sugars, bringing out a beautiful fried color and savory aroma.

Moisture ControlTemperature & Heat Reactions

Detailed Commentary on "Tempura Prep (Firefly Squid, Sweet Potato, Conger Eel, Shrimp)"

* Content organized by topics from the video.

Morning Meeting and the Start of Prep

The day at Kusunoki begins with a cheerful greeting from the master chef. The entire staff gathers in the kitchen for the morning meeting. Led by the prep leader, Mr. Sekita, they review yesterday's challenges, today's prep flow, and individual roles. The master listens to the staff's reports and asks gentle yet precise questions on how to overcome today's challenges. Rather than just giving orders, his interactive approach encourages the staff to think for themselves. Sharing the day's goals, they kick off their uncompromising prep work with a spirited shout of 'Yoroshiku onegaishimasu!' (Let's do our best!).

Prepping Firefly Squid & Removing Off-Flavors

The first prep task is firefly squid. The master guides the staff on how to arrange them neatly, with the fins facing up and the tentacles slightly hidden. A discussion arises regarding the heat level—whether to use close direct heat or medium heat. The master explains, 'If you preheat thoroughly, they won't burst.' The goal of this process is not to cook the squid through, but to remove any remaining off-flavors after boiling and add a savory aroma to the surface. This delicate technique preserves the inner flavor while using heat to banish unwanted tastes. To ensure perfection, they proceed with extreme care, testing just three squid first to check their condition.

The Master's Mentorship & Isoroku Yamamoto

While directing the prep work, the master prioritizes having the staff think for themselves as much as possible. Instead of simply teaching them 'how' to do something, he frequently asks, 'How do you think this should be finished?' He listens to and accepts their ideas, adds a touch of his own perspective, and encourages them to think again. This teaching philosophy is inspired by the famous words of Isoroku Yamamoto: 'Show them, tell them, let them try, and praise them, or they will never move.' Rather than having them work like robots, the master constantly walks alongside his staff to help each individual take initiative in creating delicious food.

Prepping Sweet Potatoes & Mindful Work

Next is prepping the sweet potatoes. The master asks the staff, 'Just chips?' and instructs them to prioritize using the thinner ones first. They cut the sweet potatoes, separating them for tempura and chips, selecting the best parts for each purpose. A staff member explains that when making chips, it is crucial to remove the skin. This is because leaving the skin on prevents them from achieving an 'appetizing color' when fried. Seeing his staff work while thinking about the reasons behind their actions, the master happily remarks, 'They are working mindfully—that is so important.' Every step has a purpose, and understanding this is what leads to ultimate flavor.

The Power of Teamwork vs. Solo Operations

The most important element in building his team is teamwork. The master spent four to five years running a solo operation, handling everything from sourcing and prep to serving. Through that experience, he realized the limits of working alone. As professionals charging for their work, they cannot simply serve what satisfies themselves; they must aim for the highest quality. Working as a team not only improves productivity but also elevates the quality of the food. Driven by a strong desire to achieve high goals together, they have built a warm team where everyone collaborates with a smile.

Respecting the Life of Ingredients

What the master wants his young staff to be most mindful of during prep is respecting the life force and life of the ingredients. He emphasizes that prep work must never become a mere 'task'; it must always be done with heart. For example, when prepping conger eel or shrimp, if you truly care about the ingredients, concrete answers to questions like 'Why this shape?' or 'Why this cooking method?' will come naturally. As chefs, they are the first to receive the life of these precious ingredients, and their job is to transform that energy into deliciousness to move their guests. By keeping this flow in mind and working with heart, soul is breathed into the food.

Nurturing Initiative and Growth in Apprentices

Currently, there are ten apprentices at the restaurant. The master seeks ways to interact with each of them while respecting their unique personalities. In the past, one apprentice struggled with eye contact, despite working in a counter-only restaurant. While laughing and saying, 'You knew this was a counter restaurant, right?' the master patiently supported them, sending them to various training programs. Today, that apprentice has grown remarkably and takes initiative. Instead of imposing his own sensibilities, the master strives to bring out the talent of the younger generation, calculating backward from their ideal goals to support them at the perfect moment.

Sharing Japan's Rich Ingredients Globally

The master's vision extends to the Japanese culinary industry and the world. Globally speaking, Japan is a blessed country with incredible fishing grounds and delicious fish wherever you go. Each region and season has unique characteristics; even landlocked Gifu Prefecture is rich in ingredients like wild game, wild mountain vegetables, pure water, and sweetfish. The master passionately desires to promote these wonderful ingredients globally as a 'Japanese brand.' Precious ingredients gather where their energy is highest. By elevating that energy through prep work, he hopes to make Japan a country filled with the world's best culinary professionals.

[Behind the Scenes] Prep Work at Tempura Kusunoki: Creating the Ultimate Flavor!