Holland America Line’s partner Sushi Chef Andy Matsuda recently cruised on Nieuw Amsterdam. During his time onboard, in addition to providing training to our chefs, Andy delighted guests with cooking demonstrations and a private class. Guests who participated in the personal lesson were in for a treat. After all, it’s not everyday you get to learn how to create sushi and Asian dishes from a true expert. But on a Holland America Line cruise opportunities are plentiful to learn from the foremost experts in their field.
At Andy’s Sushi Chef Institute in downtown Los Angeles he teaches aspiring chefs and professionals from all over the world about sushi and Japanese cuisine. And guests on Nieuw Amsterdam had first-hand access to his expertise. Business Development Manager Karen Seiler took part in one of the classes and sent in these photos and recipes.
GREEN BEANS WITH MISO DRESSING
5 oz green beans
3 oz miso
3 oz sugar
1 tbsp vinegar
1 tbsp mirin
1 tbsp sake
1 piece fresh ginger
Boil green beans and drain, then put into an ice water bath.
For the miso sauce, mix white miso and sugar together and add one tablespoon each of mirin, soy sauce and sake.
Mix dry green beans with miso sauce and toasted sesame seeds with ginger.
Sliced fish – 1 piece each of shrimp, tuna and salmon
1 spoon fish eggs – tobiko
1 spoon salmon eggs
Shizo leaf and soy sheet
3 oz sushi rice
Sushi-zu (sushi vinegar)
Steam rice and mix with sushi-zu and cool it down.
Boil shrimp then slice in half and wash with salt water. Slice tuna ½ oz a piece. Plastic wrap with shrimp or tuna with 1 oz of sushi rice. Wrap together to form sushi ball.
COLD SHRIMP SOMEN NOODLES
2 bunches of somen noodles
½ cup chives, chopped
½ cup tempuro crunchy
3 cups dashi
½ cup soy sake
½ cup mirin
Boil the shrimp for a few minutes then put into an ice bath.
Boil the somen for two minutes and then place into a water bath.
To make the dashi broth, add 3 cups, ½ cup mirin, ½ cup sake and bring to a boil.
Put the somen in a cup and place the shrimp on top of the noodles.
Add the broth, chives and tempuro crunchy.
New York steak
Salt and pepper for seasoning
4 oz ponzu sauce
Season the New York steak with salt, pepper and cayenne pepper.
Sear the steak in a hot pan for five minutes and then put into ice water.
Cut the beef sashimi-style and decoratively put on the plate.
Mix the ponzu sauce, sesame oil, sriracha, garlic and ginger together.
Pour the sauce over the beef and add sliced onion on top for decoration. Garnish with microgreens.
Are you a fan of sushi? If you make Andy’s recipes send us a photo and you might be featured on social media! email@example.com.