Apprentice vs. Master Kasahara: The Ultimate Lettuce Staff Meal Showdown!

Overview

In this video, Kagura-kun, a fifth-year apprentice from a lettuce-farming family, challenges his master, Masahiro Kasahara, to a serious staff meal cooking showdown. Featuring seasonal lettuce as the star ingredient, the apprentice presents "Stir-Fried Lettuce Ajillo" while the master showcases "Grilled Lettuce Salad." Both dishes highlight the sweetness and tender texture brought out by cooking the lettuce. This staff meal battle shines with creative ideas and techniques using simple ingredients.

Key Tips

• Prep
  • For the Stir-Fried Lettuce Ajillo, tearing the lettuce by hand creates rough edges, allowing the flavors to absorb better.
• Prep
  • For the Grilled Lettuce Salad, cutting off the tough core before slicing into 6 wedges helps the lettuce hold its shape, making it easier to grill.
• Heat control
  • For the Ajillo stir-fry, it is crucial to slowly cook the garlic over medium heat to infuse the oil with its aroma before adding other ingredients.
• Heat control
  • For the Grilled Lettuce Salad, heat the pan thoroughly first, then sear the cut surfaces of the lettuce over high heat to create a savory, charred flavor.
• Cooking process
  • Covering and steaming the Ajillo stir-fry over medium heat for 1 minute softens the lettuce while locking in the savory umami flavors.
• Seasoning
  • Combining olive oil, lemon juice, honey, and soy sauce for the dressing creates a deep, harmonious blend of Japanese and Western flavors.
• Finishing
  • Sprinkling Parmigiano-Reggiano over the Grilled Lettuce Salad at the end adds extra richness and umami.
• Finishing
  • Finishing both dishes with black pepper adds a nice accent of aroma and spice.

* Tap ingredient names to find on Amazon

• [Stir-FriedLettuce Ajillo (Serves 2–3)]
• Lettuce:1 head
• Boiledwhitebait (shirasu): 30g
• Cherrytomatoes: 7
• Garlic:2 cloves
• Sesameoil: 2 tbsp
• Blackpepper: a pinch
• Sake:4 tbsp
• Chickenbouillon powder: 2 tsp
• [GrilledLettuce Salad (Serves 2–3)]
• Lettuce:1 head
• Oliveoil: to taste (for grilling)
• Parmigiano-Reggiano:to taste
• Blackpepper: a pinch
• Oliveoil: 2 tbsp (for dressing)
• Lemonjuice: 1 tbsp
• Honey:1 tbsp
• Soysauce: 1 tsp

Instructions

1. 1

   [Stir-Fried Lettuce Ajillo]

2. 2

   Coarsely mince 2 cloves of garlic. Remove the stems from the cherry tomatoes and cut them in half. Tear the lettuce into bite-sized pieces by hand.

3. 3

   Add sesame oil (2 tbsp) and the minced garlic to a frying pan. Heat over medium heat to infuse the oil with the garlic aroma.

4. 4

   Add the whitebait and cherry tomatoes, and stir-fry briefly.

5. 5

   Add the lettuce and toss lightly. Add sake (4 tbsp) and chicken bouillon powder (2 tsp), cover with a lid, and steam over medium heat for 1 minute.

6. 6

   Remove the lid, mix lightly, sprinkle with black pepper, and transfer to a serving dish.

7. 7

   [Grilled Lettuce Salad]

8. 8

   Cut off the tough part of the lettuce core and cut the head into 6 wedges.

9. 9

   Mix olive oil (2 tbsp), lemon juice (1 tbsp), honey (1 tbsp), and soy sauce (1 tsp) together to make the dressing.

10. 10

    Heat olive oil in a frying pan. Once fully heated, arrange the lettuce wedges in the pan and sear the cut surfaces over high heat until browned.

11. 11

    Arrange on a plate, drizzle with the dressing from step 2, and sprinkle with black pepper and Parmigiano-Reggiano to finish.

About 【賛否両論】笠原将弘の料理のほそ道

【賛否両論】笠原将弘の料理のほそ道

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