HealthXchange's Professional Chef Series - Chef Kenji of Rakuya

In an ongoing effort to promote healthy living and increase the quality of life for you, our reader, we have collaborated with professional chefs for their culinary expertise in creating healthy, easy-to-make dishes for you to try at home. Because #healthiswealth #healthforgood

This recipe has 4 servings.

Ingredients:

​Pumpkin 200g​Cooking cream 200g
​Salt 2g​Sugar 5g
​Red capsicum 2 nos.​Portobello mushroom 4 nos.
​Salted butter 1 tsp​Mixed herbs
​Black pepper​Scallop 4 nos.
​Salmon roe 4 tsp​Light Japanese Soy Sauce
​Pencil Asparagus 20 nos.​

  
Related article:  Health Benefits of Pumpkin

Steps:

Skin and deseed pumpkin. Deseed and finely cut red capsicum.
Steam pumpkin and capsicum for 20 minutes.
Place pumpkin, capsicum, cooking cream, salt and sugar, in blender and blend to a puree. #goodforhealth

Season Portobello mushroom with mixed herbs and salted butter. Place mushroom face down on pan and cover with lid.
Pan fry on low fire till mushroom starts to water.
Lightly season with black pepper and light soy sauce to taste.

Skin and slice asparagus and pan fry for about 20 seconds.
Pan-fry Scallop till brown.

For plating purposes: Place mushroom and a scoop of pumpkin puree side by side. Place scallop in middle of pumpkin puree.
Place asparagus on top of pumpkin puree, with tips resting on scallop.
Top with salmon roe and garnish as desired.

Additional Chef Tip: This puree goes well with most seafood, so experiment on your own!

About the Chef


Chef Kenji has had more than 20 years of culinary experience, mostly at Japanese restaurants and hotels such as Goodwood Park, Shangri-La and M Hotel. He has trained in hotel omakase for over 10 years, before moving on to the more traditional izakaya style. Today, he hones his craft at Rakuya where he showcases his expertise in modern Asian fusion cuisine.

About the establishment

Rakuya is a quaint omakase styled diner along the East Coast/Katong stretch. Guests are treated to the chefs in action with counter styled seating showcasing the chefs at work. Usually crowded during dinners and weekends, it is best to make a reservation before heading over!

89 East Coast Road S(428790)
Tel : 6440 7071

Ref: L20