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00:00MUSIC
00:22Hello, I'm Adam Leo, and welcome to The Cook Up,
00:24the prequel to The Washer.
00:26On tonight's menu, Oyakodon,
00:28here with chilli pineapple and chicken and rice bowl
00:30with Pedro Jimenez.
00:32Let's say hi to our guests.
00:34Warren Mendez is one of Australia's most sought-after chefs.
00:36You know him from Food Trail South Africa,
00:38which airs not only on SBS but around the world.
00:40And if you are keen to discover more
00:42about South African cuisine,
00:44his vibrant debut cookbook has you covered.
00:46Hello again, Warren. Thank you for having me.
00:48Good to be here. You're one of the favourites to have on here.
00:50Mark Olive is an iconic chef, so it makes sense
00:52that one of his venues, Midden by Mark Olive,
00:54sits under the iconic sails
00:56of the Sydney Opera House.
00:58He's also the owner of the farm kiosk,
01:00serving a modern bush tucker experience in the Illawarra.
01:02He was also a judge on the chef's line.
01:04Another one of my favourites, Mark Olive.
01:06Cooey, Adam. Cooey.
01:08How are you?
01:10It's so great to have you here, Mark.
01:12And I think having your restaurant, Midden by Mark Olive,
01:14in the Opera House, what's that moment like for you?
01:16To have an iconic Indigenous chef opening an iconic restaurant
01:20in the most iconic man-made structure in Australia.
01:24Adam. Look, I'm still pinching myself, honestly.
01:26What a privilege and what an honour to, you know,
01:30be the ambassador for that and to actually have that building
01:34to showcase Indigenous food.
01:36It's the highlight, really.
01:38Yeah.
01:39Of a career that's getting older.
01:41Getting longer.
01:42Yet somehow you don't seem to.
01:44You get younger every time I see you, Mark.
01:47Warren, congratulations on the cookbook.
01:50Thank you very much.
01:51My new baby.
01:52It had a bit of a torrid birth to your new baby there.
01:56It was a long time coming, but it is a truly wonderful cookbook.
02:01Yeah.
02:02Don't say that very lightly, because I write a lot of cookbooks.
02:04I know the hard work that goes into them.
02:06Yeah.
02:07You created a real masterpiece.
02:08And it really shows both the traditions of South African cuisine
02:11and also kind of a modern take.
02:13And surprisingly, it's a cookbook that here in Australia,
02:16I think, and I'm selling your cookbook for you so you don't have to.
02:20It fits so well with the way we cook in Australia.
02:23Like, that's the thing that surprised me, just how much commonality
02:25between not just ingredients but styles of cooking
02:28and the way that we cook in Australia is so similar to South Africa.
02:31Yeah.
02:32Like barbecuing flavours from around the world all mashed together.
02:34Yeah.
02:35Could be talking about either country.
02:37I'm not auditioning for a commentary role, but I do love saying well bowled.
02:44We're making bowl food today.
02:46That looks fantastic.
02:48Mark, at your venues, do you have anything on the menu that come in bowls?
02:52Oh, definitely.
02:53Yeah.
02:54Yeah.
02:55That's a good bowl.
02:56You can eat it just with a spoon.
02:58Exactly.
02:59Yeah.
03:00Warren, is that why bowl food is so appealing, the ease of access?
03:02And it's just the comfort.
03:03Like, if you think of sitting on the couch with a bowl
03:06and have something you can eat with one utensil, a spoon or a fork,
03:09that's like the best thing.
03:10Warms your hands as well.
03:11Yeah, exactly.
03:12Multi-purpose.
03:13It is time for my well-bowled dish, which is oyakodon.
03:22I have some chicken thigh fillets here and that's what I'm going to use to make my oyakodon.
03:27Oyakodon is a very, very, very popular Japanese dish that literally means,
03:33don is short for donburi, it's a bowl, it's bowl food.
03:37Any donburi is bowl food, because donburi essentially means a bowl.
03:41Oyakodon means parent and child because it's chicken and eggs together.
03:45So it's a parent and child bowl.
03:47So you can have different ones like a tanindon is a stranger's bowl,
03:52which is, I think it's beef and egg together.
03:55So it's the strangers rather than the parent and child.
03:57So I've just chopped my chicken.
03:58I'm going to marinate my chicken very, very simply with just a bit of salt
04:06and some sake.
04:11Give that a light mix together and put that aside.
04:14One of the cool things about oyakodon,
04:16you can make this in a regular frying pan,
04:18but they actually have specific oyakodon pans in Japan.
04:22They look like this.
04:24It's essentially, it's a single serving frying pan,
04:27which is, I think if a bowl is single serving food,
04:30the idea that you can have a single serving frying pan
04:32to make a single serving food in is actually quite cool.
04:35I feel I need one of those now.
04:37I'm like, I need one of my kitchen.
04:39Makes sense, really.
04:40Like a stir fry, I kind of want to get all my ingredients together
04:43before I get started.
04:44So I'm going to make some dashi.
04:46And people often use powdered dashi, which is fine,
04:49or make their own dashi from scratch.
04:51Suyu is probably the most common way of making a base for things
04:56in Japanese cuisine.
04:57You don't really see non-Japanese people use a lot,
05:00but it's essentially a liquid seasoning base.
05:04And you can use that for everything from braised dishes to,
05:06you know, it just makes a very, very simple,
05:08usually quite highly flavored dashi,
05:10depending on how much you dilute it.
05:12Couple of eggs.
05:15And one thing that I will do with my eggs is actually,
05:18oh, I'm going to separate this one.
05:20So I can keep one yolk to the side,
05:23just because you want the visual of having,
05:28I guess, a bit of a yolk on the other side of it there.
05:34Okay.
05:37So now I want to beat this,
05:38but I actually don't want to break the yolk too much.
05:40The thing with the yolk in it,
05:41I think it looks best when you've got like very white,
05:44white and orange, yellow yolks.
05:48A little bit of mixing together is fine.
05:49It will inevitably break.
05:50You're not supposed to be having separate egg yolks in there,
05:53but I just don't want to mix it too much.
05:55But I do want the white.
05:57A bit of onion as well.
05:59Mark, when you were coming up with the menu for Midden,
06:03how far do you think we've come with Indigenous ingredients in Australia?
06:07Oh, Adam, look, I think we've come a long way.
06:09Yeah.
06:10As you know, I've been working with this for a long time now.
06:12Yeah.
06:13And finally it's making its appearance on a lot of shows,
06:16which was great.
06:17It's just amazing how it's being embraced.
06:20Absolutely.
06:21I think a lot of that comes from one guy,
06:23I can't remember his name.
06:24I think it was Mark Olive,
06:25who's really been championing Indigenous ingredients
06:27for like his entire career.
06:29Funny that.
06:32I'm going to start my oyokaran sauce.
06:37So a bit of soy sauce and mirin just into the bottom of my pan there.
06:44I'll bring that to a simmer, add in a bit of sugar and my dashi as well.
06:51And I know you're probably going to answer it,
06:53but I'm just still wondering why the handle is facing up.
06:56I truly don't know.
06:58Oh, okay.
06:59It conserves space in sometimes if you're cooking in a very small,
07:02if you have a long handle here, you know,
07:04if you've seen some tiny Japanese kitchens,
07:05sometimes you have no space to work.
07:07It's actually a really efficient way of doing it.
07:09Yeah.
07:10So I'll start to put my onion in.
07:11And the thing I like about it being single service is
07:14you can really choose exactly the amount that you're going to eat.
07:18That said, if you do want to make a big, huge frying pan of it,
07:22that is entirely fine as well.
07:23Warren, if people were going to go to South Africa for the food
07:27and you had to pick one destination, what destination would that be?
07:31Oh, that is far too difficult.
07:34I thought you were just going to say, oh, Cape Town.
07:36I probably would say Cape Town, but also surprisingly,
07:39if you're just going for the food, I may say Joburg
07:43because it is the true melting pot of, you know, the whole country.
07:48And so it doesn't have the benefit of, you know, the beautiful ocean
07:50and everything you'd have in Cape Town, but it has really got
07:53that eclectic mix of all the food.
07:55So probably Joburg.
07:57Really? Okay.
07:58If it's just a food trip.
08:00Yeah. I mean, I've been to Joburg.
08:01I've eaten fantastically there, but it's great to know that,
08:05you know, a lot of people say, oh, you know,
08:07you have to go to Cape Town for the food, but Joburg's...
08:09You also have to go to Cape Town.
08:11So I'm not really picking, I'm sitting on the fence.
08:14Sure.
08:15I'm going to add my chicken in.
08:17And this is a, true to many Japanese dishes,
08:20this is not a dish that is really, really heavily flavoured.
08:24Like it's quite, it should be quite light.
08:26I know in Australia we tend to like things that are more,
08:30like we like our teriyaki sauce to be very thick, very kind of rich,
08:34but this is, I think it's best when it's kind of a little bit lighter.
08:37It happens quite quickly.
08:39So, oh, chicken's looking good.
08:42The rule is generally two eggs per person.
08:46So I'll put my one egg on there.
08:50Just move it around ever so slightly.
08:52And I'm reserving that yolk so that I can add that in at the end.
08:56I'll beat that up now, actually, just to give more of a difference in colour.
09:01Keep the heat quite low.
09:02And now is the end game.
09:04I can start to get my rice into my pot.
09:07Pot.
09:08Do I say pot? I meant bowl.
09:09Bowl.
09:12Cooked Japanese rice.
09:14And you want the top of it to be quite flat,
09:18so that it holds all the chicken and things.
09:24All right, starting to set well.
09:25Now I can add my yolk on top just for that nice colour.
09:34I'll cover that up.
09:36Now, normally this is served with a herb called Mitsuba.
09:40Very hard to find in Australia.
09:42So I'm just using some parsley.
09:44Mitsuba is quite often called Japanese parsley.
09:46So I'm just going to chop very, very roughly a bit of parsley.
09:51And just because I like the flavour of it, a bit of chervil as well.
09:56Certainly not traditional, but I'll mix the two of them together.
09:59Very underrated herb.
10:01Very underrated herb.
10:02But I think quite nice with this dish.
10:05My other pieces that go on top is a little bit of sansho mountain pepper
10:10and a bit of chichimi togarashi, seven spice.
10:14And that now looks good to go.
10:18I've got my little chicken and egg spatula as well.
10:21But the reason that you have this, I guess, single serving pot,
10:24so it can slide out to cover the top of the bowl.
10:29A little sprinkling of my herbs on top.
10:32And I'll serve that with a touch of seven spice and mountain pepper
10:39for a very simple oyakodon.
10:48I think the best thing about having the pan that you add to the rice in that way
10:53is you get all the juices and things from the chicken.
10:55So it's actually flavouring the rice more than if you like scooped up the chicken
10:58and put that on top of the rice.
10:59It's like this little surprise as well, covering the rice.
11:01Mmm, it is.
11:02Like a little parcel over the top.
11:05Mmm.
11:06That is really good.
11:07This is great, Adam.
11:09But still quite delicate.
11:10But there is, there is enough flavour in there.
11:12But it's not like smack in the face.
11:14Absolutely.
11:15When we return, the bowl is well and truly in Mark and Warren's court.
11:18Welcome back to The Cook Up.
11:19Throw out all your plates because tonight we are making food that is well bowled.
11:35Food trail South Africa's Warren Mendez and acclaimed chef Mark Olive are getting into it.
11:39Mark, what is your recipe?
11:40Chicken Xamenaise.
11:41Ooh, lovely.
11:42And Warren?
11:43I am making some Durban kia with chilli pineapple.
11:47Lots of words.
11:48Don't know what I mean.
11:49All right, Warren, what's in the pan?
12:00And what's kia and where's Durban?
12:02Durban is a city on the coast of South Africa.
12:06Lots of spice, lots of Indian influence there.
12:08Yes.
12:09And that's where kia comes in, which is a rice pudding.
12:13Right.
12:14And so some people say it kia or kia, however you want to say it with whichever accent.
12:18But it is kind of a version of rice pudding, but lots of big spices in here as well.
12:23I sometimes read Indian food writers talking about Indian food and how it's developed
12:28and they really look at Durban Indian food as being its own specific cuisine.
12:32Yeah, it is.
12:33It kind of, it's had its, obviously its influence from, you know, from its heritage in India,
12:38but it's kind of formed its own one with the proteins and with the chillies, especially
12:41that you do cultivate in South Africa.
12:44So it kind of has formed its own, its own entire version.
12:47Well, I mean, South Africa being such an integral part of the, I guess that's that maritime
12:52spice fruit that brought spices from India through Southeast Asia all the way to, to Europe.
12:59Yeah.
13:00I mean, it makes sense for it.
13:02With this kind of type of kia though, you can add so many of the different spices, but
13:05I am starting off with these cardamom pods and they are going to give so much flavour.
13:10Only a few of them in this pudding and put them in the pan with their shells on.
13:14Yes.
13:15They start to dance around a little bit.
13:16Yeah.
13:17When they've got some heat on them.
13:18And then when they are ground down, they, you know, come out like you'd have beautifully
13:21ground down in the mortar and pestle.
13:22And that's going to flavour this milk mixture, which is coconut milk and regular milk.
13:27Lovely.
13:28What else goes in?
13:29We're going to just obviously add a little bit of sugar for sweetness, but it's not a
13:33huge amount of sugar that goes in and that's going to dissolve some cinnamon and then just
13:38some saffron to kind of give everything a bit of a yellow hue.
13:41Oh, gorgeous.
13:42But the important thing with a kia is actually how you treat the rice.
13:46So we've got basmati rice here, which has been soaking.
13:48But what you need to do in order to get it into the pan is you need to break up all these
13:53grains of rice.
13:54And what's going to happen is you're going to get more of like a pudding consistency instead
13:57of like a rice grain.
13:58Interesting.
13:59That happens inside the dish.
14:00Very interesting.
14:01A lazy man, me, would just use short grain rice.
14:05True.
14:06True.
14:07It's a little bit less messy.
14:08But it's very, very different.
14:09Basmati rice is very, is much less starchy.
14:12I suspect if the lazy man, once again, me, just put short grain rice in here, it would
14:17come out kind of a bit stodgier.
14:18Yeah.
14:19But also I find this is a bit fragrant as well.
14:21Yes.
14:22The basmati rice.
14:23True.
14:24That's something you can do when you can think of something a bit mindless and just have
14:26the patience to squash rice.
14:28Break individual grains of rice.
14:30Better you than me.
14:31All right, Mark, chicken are frying.
14:35Tell me about chicken Jimenez because I've not heard of it before.
14:38Well, what I'm doing here, Adam, is frying off this chicken.
14:42I want to, you know, cook it down a little bit.
14:44I want it that concentrated, the flavours, and also down the bottom, sticking to the bottom
14:48of the pan here, releasing all of that, you know, essence chicken flavour.
14:52Gorgeous.
14:53And what happens later, you're adding all of the herbs, spices, a little bit of stock
14:58and the sherry at the same time, and it will basically just reduce, thicken it off, and
15:04that'll be intense in flavour.
15:06Lovely.
15:07You spend a lot of time working with Indigenous kids, teaching them how to cook, but it's
15:12about more than cooking, isn't it?
15:13Oh, definitely, Adam.
15:15It's about, you know, passing on the knowledge, sharing your knowledge.
15:19It doesn't matter how hard these kids have had it.
15:22Usually, you can see the change when they're set of light.
15:25It's cooking seems to calm the light down.
15:28It's not really about giving them a skill.
15:30It's about giving them a purpose.
15:32And once they see they have that purpose and they understand that they are adding value
15:37or providing value, the amount of confidence that comes with that is enormous.
15:41Basically, they're learning, you know.
15:44Yeah.
15:45They're really taking in what's happening and being that role model that we are for a lot
15:49of our kids today.
15:50I think that's really important to lead by an example, but also, yeah, with compassion
15:56as well.
15:57Well, I think it's absolutely wonderful that you make that such a big part of your advocacy
16:04for Indigenous ingredients.
16:06Like, it's incredible what you've been able to do.
16:09What I'm doing in here now, I'm just going to put in some stock.
16:14Stock.
16:15And I'm slowly going to ramp up that seed.
16:18I know it looks really...
16:21It's pretty dramatic.
16:22It's pretty dramatic.
16:23And there's not a small amount of sherry there.
16:24No, because I want to basically just little bit by little bit.
16:29Yeah, okay.
16:30Let it sort of, like, reduce.
16:32And, you know, underneath you've got all this fondant underneath too
16:35that you want to really just loosen up.
16:38Gorgeous.
16:39It involves...
16:40Beautiful aroma.
16:41So that comes off that.
16:42Really intensifies that flavour.
16:44And that will just reduce right down.
16:47Love it.
16:49Warren, the kia looks fantastic.
16:52See how that's thickened up so beautifully now.
16:54How long does it take cooking to get to that point?
16:56Do you need to stir it the whole time?
16:57You don't need to stir it the whole time.
16:58Right.
16:59Just as long as it's not catching at the bottom.
17:00So gentle heat at the bottom.
17:01So then it's kind of simmering in and absorbing all of that liquid.
17:05Mm.
17:06But I say about half an hour to 40 minutes, kind of depending on how well you broke up your rice.
17:10Gorgeous texture.
17:11It doesn't look rice pudding-y, if I can say that.
17:14Yeah.
17:15It just looks more pudding-y.
17:16Yeah.
17:17Than rice pudding-y.
17:18Like a dal or something.
17:19This is the kind of exciting bit now, is making this topping for the kia, which I call chilli pineapple.
17:23And so when you're in Durban, on the side of the road or at the beaches, they sell these sticks of pineapple, which have been covered in chilli and salt, and you eat those at the beach.
17:33Right.
17:34And it's this kind of blend of what Durban is, this hot and cold and spicy, so being at the beach.
17:38That's fantastic.
17:39And so you kind of get these batons of chilli.
17:41So I took that as kind of inspiration as a topping for the kia.
17:44But what we're going to do...
17:45That's kind of exciting.
17:46...is add just a bit of pineapple here, so instead of the batons of it.
17:49Yeah.
17:50And now the other thing that KwaZulu-Natal is known for, which is where Durban is...
17:54Yes.
17:55...is actually Peri-Piri territory.
17:56That's where Peri-Piri comes from.
17:57It's from Mozambique and the northern bit of South Africa.
18:00Right.
18:01I always thought it was a Portuguese thing.
18:02The influence and the chillies themselves came from Portugal, but the Peri-Piri itself actually was cultivated in Southern Africa.
18:09So this is actually from Durban.
18:11This little bag over here I brought from South Africa.
18:15So on the side of the road, these are a few rand.
18:17Yeah.
18:18This intensely, intensely hot chilli that they sell on the side of the road.
18:22Open it up.
18:23And it just gives like a whiff.
18:24It's kind of like vinegar.
18:25You know when vinegar hits you?
18:26Yes.
18:27Like if you have a sniff of that...
18:28Oh, wow.
18:29That's...
18:30Brings a tear to the eye.
18:31Yeah, it's quite strong.
18:32So it's not for the faint-hearted, but that chilli, when sprinkled over the pineapple...
18:37Yeah.
18:38...with a little bit of sugar, will give such a kind of beautiful, hot, cold, spicy, sweet fragrance to the topping of the kia.
18:46Oh, fantastic.
18:47And you have that all mixed together.
18:49And that juice will start to leach out of the pineapple as well.
18:52It just looks pretty.
18:53That's fantastic.
18:55The chilli and pineapple, I think, are actually a surprisingly great combination.
18:59I cannot wait to try it in the context of a kia.
19:01Great.
19:02Mark, look at how rich that reduced Pedro Jimenez sauce is.
19:08It's pretty intense.
19:09That's gorgeous.
19:10I've kept some here as well.
19:11And I should say, for those who may not have tried Pedro Jimenez, it's a sherry.
19:15It's very similar to, I guess, a port.
19:17A port.
19:18A port.
19:19A port.
19:20So that's the aroma that I'm getting here.
19:21It's almost like a seafloid, but you said just before.
19:24Perfect.
19:25Now, it would not be a mark-olid recipe if it did not have some kind of native ingredient.
19:29So hit me.
19:30Oh, nail me.
19:31Okay.
19:32So what there is, we've got some native thyme.
19:33I'm going to just pour a little bit of the native thyme.
19:36Native thyme has all of these different flavours from normal thyme.
19:39Wow.
19:40As soon as that hit the sherry.
19:42Boom.
19:43Yeah.
19:44Really strong aroma.
19:45Got some sea parsley there as well.
19:47Yeah.
19:48Just put that in there.
19:49Got some oregano as well.
19:51Yeah.
19:52Gosh, it smells absolutely wonderful.
19:55And then we monte that up with some butter to turn into a sauce for the chicken.
19:59Exactly.
20:00And again, got a little bit more fat, reduce it, boom.
20:03Why not?
20:04After the break, I'll be doing very well for myself because it'll be time to taste.
20:07And I'll talk through some options for a veggie oyakodong.
20:21Welcome back to The Bowl Up.
20:22All of our food is well bowled tonight.
20:24And Warren Mendes and Mark Olive are knocking it out of the park.
20:27Mark, are we nearly done?
20:28Nearly there, yeah.
20:29Amazing.
20:30And Warren, my first time trying a Durban Kia.
20:33Dishing up now.
20:34The colour's fantastic, isn't it?
20:36It is.
20:37It's like the first attractive thing.
20:38And obviously that aroma as well from both that cardamom and all of those other spices
20:43in here.
20:44And so it is pretty rich, so you don't want to go too much.
20:47The food stylist and you're like slipping into the bottle and then you get a little
20:50nice swirl on top.
20:51Swirl on top.
20:52And then you can see how this pineapple has leached out some of that liquid as well.
20:56So did you put any salt or anything with that?
20:58A bit of salt and sugar.
20:59Okay.
21:00So kind of all the flavour spectrum here, a bit of sour, a bit of sweet, a bit of salty.
21:03Gorgeous.
21:04And then some crunch as well with just any nuts.
21:07I've just got some pistachios here.
21:09I have to say, that smells spectacular.
21:12It really just smells amazing.
21:13And just a little bit of coconut cream just for some contrast.
21:16Oh, that's gorgeous.
21:17You don't have to do that.
21:18And that...
21:19Yeah, I don't have to do that.
21:20You as a food stylist, you definitely do.
21:21That looks amazing.
21:22A little bit more.
21:24Mark.
21:25Yeah, Adam.
21:26The aroma of this sauce, that is completely permeating the kitchen, is vastly beyond anything
21:33I could have ever imagined when you were talking about what this was going to be.
21:37That is gorgeous.
21:38At time, you can smell that coming through.
21:40Yes.
21:41You can smell all of the...
21:42Yeah, the richness of the Petro Jimenez.
21:43But then I think the monte of the butter that goes in there as well.
21:46And obviously the herbs that you put in, I was not expecting to get that much aroma
21:50out of the dried herbs.
21:52Oh, look.
21:53It's lovely, those herbs, once they rehydrate, like I said, Adam.
21:57So, yep.
21:58Just sliced chicken.
21:59Chicken out, just on the top.
22:00On the rice.
22:02It's all about the flavour.
22:04Mmm.
22:05And that sauce...
22:08I could eat that with a spoon.
22:10A lot of people do.
22:13And we'll just...
22:15Oh, gorgeous.
22:16And it's by this time, Adam, nice and sticky.
22:19Love it.
22:21Chicken Jimenez and bourbon kia with chilli pineapple.
22:33I'm very excited for this...
22:35Oh, the chicken.
22:36Well, the sauce mainly.
22:37Oh, wow.
22:38Sticky, sweet.
22:39Mmm.
22:40That bowl comfort.
22:41That's delicious.
22:42The thyme that comes through there as well.
22:44Mmm.
22:45There's an oregano you can toast.
22:46And that native thyme.
22:47It's like, it's quite...
22:48It could be quite strong.
22:49Mmm.
22:50Like if you use probably any more than that, but it's such a nice backing track.
22:53It's amazing how fragrant so many of the native ingredients are.
22:56You know, you used half a teaspoon, teaspoon.
22:59And the flavour that comes out as well.
23:01And especially that native thyme, it's almost got like seven cents within it.
23:04Yeah.
23:05So you can taste...
23:06There's an oregano, there's the thyme.
23:07Yeah.
23:08There's a lavender that comes through.
23:09So all of these other tones of rosemary.
23:11Hence when you use it with lamb.
23:12And I love using the thyme with lamb because you hear that rosemary through it as well.
23:16Yeah, correct.
23:17But on potatoes, roasted potatoes with duck fat.
23:19Yeah.
23:20Yeah.
23:22Onto the kia.
23:23Mmm.
23:24Looking forward to this.
23:25Make sure some of that pineapple.
23:26That is so beautiful, Warren.
23:27The texture of the kia is really almost like fluffy.
23:30Mmm.
23:31It's weird that it's not, like I expect a lot of rice puddings to be starchy and sticky
23:35almost, but it's not.
23:36It's fluffy.
23:37What sort of rice were you using?
23:38Basmati.
23:39Mmm.
23:40Yeah.
23:41I think that's what it is because it's less of a starchy rice, so it doesn't sort of
23:44become claggy.
23:45Yeah.
23:46At all.
23:47I have a sense of summer when I'm eating it.
23:48Yeah.
23:49Well look, it's the colour of the sun.
23:50Mmm.
23:51It looks like Durban.
23:52While you guys finish your bowls of food, I thought I would take us through the Oyakadon.
23:59If we wanted to do Oyakadon without using meat, there are lots of different alternatives
24:04that we can lean on.
24:06So, I've got some of my top tips here.
24:09You could add eggplant to it.
24:13Mushrooms are always a great idea when you're looking for a substitute for vegetarian dishes
24:19because the texture of these enoki mushrooms or even these Swiss browns cut up will be really
24:23kind of meaty when you cook them down in our Oyakadon pan.
24:26Tofu is fantastic for two reasons, I think.
24:29Because in the same way that tsuyu that we use, I guess the dashi base, this is actually
24:37a vegan one.
24:38This one's made with kombu and shiitake mushrooms.
24:40So, it has a really strong umami flavour.
24:43Something like tofu, and I've got two different types here.
24:45Regular tofu and there's actually a tofu skin.
24:48These absorb the flavour of that sauce really, really well.
24:53And they are lovely.
24:54They've got a great texture to them, but they absorb that flavour fantastically.
24:57Never used that before.
24:58Yeah.
24:59It's great stuff.
25:00But my general first port of call when you're looking for a substitute for a meaty recipe
25:06to a vegan one is leave it out.
25:09You know, that bowl that I made there, the Oyakadon, you could make a tamagonon, which
25:12is an egg bowl, which is exactly the same dish.
25:14Very, very popular in Japan.
25:15No meat at all.
25:16So, you just use the egg and the onion and the same sauce, same everything.
25:19And you don't miss the meat, really.
25:21Warren, Mark, thank you so much for joining me.
25:22This has been really wonderful.
25:23Adam, amazing.
25:26Lots of fun.
25:27All told, food that is well-bowled is a sight to behold.
25:30And once you taste these three recipes, you'll be sold.
25:32If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.
25:35I'm Adam Liao.
25:36Thanks for watching The Cook Up.
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