Last updated 9/2021
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 1.09 GB | Duration: 0h 55m
Learn how to make everything from traditional Japanese recipes to modern fusion style dishes - at home!
What you'll learn
Learn to cook a variety of authentic (and very delicious) Japanese dishes at home
Become familiar with Japanese ingredients and know how to use them
Learn how to make and use dashi (soup base and seasoning powder)
Learn how to make mentsuyu (soup base and multi-purpose sauce)
Requirements
Access to a kitchen with basic kitchen tools and cookware. A food processor or blender is required in some cases.
Specific ingredients will be required, these are available at most Asian grocery stores.
Description
This course is designed to teach you how to make authentic Japanese dishes at home and includes instructions for making essential soup bases and sauces. Whether you are new to Japanese food, a novice in the kitchen or a seasoned pro, this course will get you cooking authentic Japanese food in your kitchen in no time!This course is open-ended and a new video lecture will be added approximately every week, so please check back often. The goal will be to include 90% of the most common Japanese dishes (with an occasional fusion or Korean dish). Some of the videos are narrated in Japanese (subtitles included) however most are and will be in English. You will become familiar cooking with key Japanese ingredients such as dashi, soy sauce, mirin, mentsuyu and many more... adding many new flavours and techniques to your cooking repertoire. Pretty much all of the ingredients should be easy to find in any asian food store or online.For each video lecture, you will be provided with a basic understanding of each recipe and all recipe*information will be additionally supplied in pdf format. Feel free to contact me on Q&A dashboard, I am always available to answer questions!
Overview
Section 1: Soups
Lecture 1 Udon Noodle Soup with Ankake Vegetables
Section 2: Appetizers
Lecture 2 Tsukemono (Pickled Burdock)
Lecture 3 Imo Mochi (Potato Cheese Pancakes)
Lecture 4 Agedashi Tofu (Fried Tofu)
Lecture 5 Bonus: Maneuljong Muchim (Korean-style Garlic Stems)
Section 3: Entrees
Lecture 6 Soboro (Ground Meat)
Lecture 7 Kakuni (Simmered Beef)
Section 4: Soup Bases and Sauces
Lecture 8 Dashi
Lecture 9 Steak Sauce
Lecture 10 Mentsuyu
Anyone who is interested in cooking Japanese food
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