Tengoku

TAKO

Main ingredients

80g Octopus
50g Cabbage
30g Mayonnaise
Bonito Flake
Aonori seaweed

Other ingredients

     Chili oil
         5g Chili flakes
         80g Cooking oil

     Takoyaki sauce  
         10g Soy sauce
         10g Worcestershire sauce
         30g Ketchup
         5g  Sugar

     Tako simmer stock
         150ml Water
         150ml Cooking sake
         37ml Soy sauce
         30ml Mirin
         2 Turnip (small pieces)

     Dashi stock
         600ml Cold water
         10g Kombu
         15g Bonito flakes

Method

1. Dashi stock Pour the water into a medium saucepan and add the kombu. Allow to soak for overnight. Place the saucepan over a low-medium heat around 10-15 minutes remove the kombu.Pour the bonito flakes into the water, don’t stir. Place a colander and paper towel or cloth

2. Cabbage Cut cabbage to a small piece put in dashi stock for 2hours. Then grill in the pan until cabbage turn to be brown

3. Takoyaki sauce Stir together soy sauce, worcestershire sauce,sugar, and ketchup until well combined.

4. Tako simmer in the saucepan put Tako simmer stock together and octopus. Simmer over a low heat around 45mins. Then place into ice bath

5. Grilled tako Put oil and chili flakes into small saucepan and turn on the heat  to make a chili oil for glaze the octopus when grill on the charcoal. Grill just for 2-3mins. Hot and smoke aroma 

6. On the plate put mayonnaise and takoyaki sauce on the plate and grilled cabbage and grilled octopus on the sauce  garnish with green micro salad or green leaf last sprinkle a bonito flake and aonori powder ready to serve

Chef Natchapol (Ice) Sangsorn
Outlet Chef at Tengoku 

A young, charismatic chef who had devoted his culinary career to the art of Japanese cuisine, Chef Natchapol Sangsorn is the outlet chef at Tengoku. Chef Ice started his culinary career in 2011, and has worked in a variety of Japanese restaurants enabling him to hone his craft. 

Chef Ice is able to prepare a variety of Japanese dishes by using traditional Japanese techniques, and makes his own ingredients such as koji, soups and fresh sauces. His credits his tuition under Michelin star, Japanese and American chefs for his knowledge and skills.

As the outlet chef at Tengoku, Chef Ice prepares veritable Japanese cuisine in an Osaka-style kitchen. He’s inspired by his strong passion for Japanese food, art and culture. He strives to bring the very best authentic Japanese dining experience to his guests. 

At Tengoku, Chef Ice recommends the ramen dishes on the menu. Due to the ingredients involved and the time to create the dishes, Chef Ice is confident guests will enjoy the myriad of flavors. He also recommends the yakitori as for him this is always a fascinating dish to prepare as much thought goes into the ingredient selection, the temperature of the grill and the sauces and sides to complement the dish. Chef Ice prepares yakitori with passion at Tengoku. 

Chef Ice rarely participates in culinary competitions. His love affair with Japanese cuisine began when he was 15 years old, and since then, he’s worked in a variety of Japanese restaurants, studied under Japanese chefs and worked with Michelin-starred chefs. He believes these experiences have helped him to both hone and perfect the art of preparing Japanese cuisine from ancient techniques and traditions.