Dmitry Pogorelov entered the Moscow State University of Food Production after graduating from culinary school and started working for the Russian holding company Restaurant Syndicate when he was still a student.
His career began in the Moscow restaurant Oblomov, and after spending several years as a sous-chef at Zolotoy Restaurant he became the head chef of Zolotoy and of another two Syndicate establishments: the Italian eatery Gianni and the Asian fusion restaurant Yumi. Later, Pogorelov moved to St. Petersburg, where he became the head chef of Zhirnaya Utka, which specialises in duck dishes, before finally returning to Moscow to work as a chef at Zotov’s Madame Wong, which serves modern Chinese cuisine.
The appetisers described below are not on the menu at Madame Wong. Dmitry created them for Yumi by fusing Chinese and Korean techniques, sauces and ingredients with typical Russian ingredients like cod liver, cranberries and condensed milk.
Prawns in Kimchi Sauce
Before cooking, Southeast Asian chefs usually soak prawns in water with baking soda (about two tablespoons per kilogram of prawns) and stir vigorously to make the prawns more crispy.
Kimchi paste is used to make the popular Korean appetiser of the same name, as well as marinades and sauces. The paste contains about three dozen ingredients: from pickled cabbage and pepper to tangerines and apples.
The composition of furikake, a Japanese dry seasoning for rice, is no less intriguing. Its key components are ground dried fish, finely chopped dried seaweed and sesame seeds. Furikake also includes miso, tuna shreds and shiso (a plant of the mint family with nettle-like leaves).
Cod Liver With Wasabi Sauce
The wasabi sauce used in this recipe is typically used to make wasabi shrimp in Moscow restaurants. The ingredients include 650 grams of mayonnaise, 32 ml of sake, 32 grams of wasabi paste (made from wasabi powder), half a tin of condensed milk, 75 grams of sugar and lime juice. Mix the ingredients with a blender until homogeneous and set with five grams of gelatine.
The rice chips and vegetables provide the contrast with the soft texture of the cod liver.
Edamame With Bean Cream
This appetiser must be eaten in one bite together with the nori waffle shell.
Dashi stock, one of the staple ingredients of Japanese cuisine, is simple to prepare at home. To make it, Dmitry boils kombu seaweed for about 15 minutes, removes the stock from the fire, adds tuna shreds, then leaves the stock to rest under the lid for 20 minutes. Feel free to vary the proportions to taste.
Chicken Wings With Salted Mango
This recipe uses deboned chicken wings, which can be eaten with chopsticks.
Pork Ribs in Sweet-and-Sour Sauce
Dmitry recommends serving this appetiser with a very light garnish such as celery shreds.
Chu Hou paste originates from China and is packed with umami, or fermented soy beans. It also includes ginger and garlic, apart from several less important ingredients. It tastes like hoisin sauce but is more pungent.
Author: Ksenia Shustrova