Difficulty
What you will learn in this course
- The basics of making 'Dashi' (Japanese soup stock)
- How to cut ingredients according to their cooking times
- How to quickly prepare 'Chikuzenni' (a type of Japanese simmered dish) even when you're busy
- How to perfect the final simmering process that determines the flavor
Overview
🔰 Basic Japanese Cooking Lessons from a 1 Michelin star chef in Japan
Course content
The flavors and textures of carrots and burdock root remain strong, and the chicken is tender. The sweet and spicy broth of chikuzen-ni makes the rice more appetizing. The process of making dashi broth may sound difficult, but all you have to do is add water, kombu (kelp), and dried bonito flakes to a pot, heat it, and strain it. Then, stir-fry cut vegetables and chicken, add the dashi broth, simmer and season to complete the dish. The key to this simple yet delicious preparation is to change the size of the cut for each ingredient according to the heat. Another key is to boil down the chicken at once over high heat so that the chicken does not become tough.
Shigure (shigure) nimono is a dish cooked in soy sauce, mirin, and sugar like tsukudani (food boiled in soy sauce).
The fat from the pork belly is used in the sweet and spicy sauce, and the burdock root adds complexity and depth to this chef's shigure-ni.
The key is the warishita, which is made by boiling off dark soy sauce, mirin, and sake. It is highly preservative and versatile enough to be used not only for shigureni, but also for yellowtail and chicken teriyaki.
Another appeal of Warishita is the simple process of frying the ingredients as in sukiyaki, then adding Warishita and simmering it down.
Cooking with fish tends to be considered a hurdle, but it is easy to do because all you have to do is put cut fish and vegetables in a pot and simmer them, so it is easy to do and does not make the kitchen dirty.The seasoning, which may be a concern, can also be done well by carefully tasting the ingredients while watching the video.
The heat may seem difficult to control, but with Mr. Ishida's recipe, the heat is always on high.If you are only careful about how much you boil the fish at the end, you will end up with a plump and delicious simmered fish.
This simple fish dish is delicious as a side dish for rice or as a snack, freshly prepared or leftover.
Chef's Proile
Ishida Shinji
Nogizaka Shin
Born in Tokushima City in 1976. After graduating from a culinary school, he entered a ryotei (Japanese-style restaurant) in Tokushima and studied for 15 years. He then spent five years training at a starred restaurant in Ginza. When the restaurant expanded to Paris, he participated in the launch of the restaurant. He spent a lot of time in France with Mr. Yasuhide Tobita, a sommelier, and shared his vision for the future. After returning to Japan, he and Mr. Tobita opened Nogizaka Shin in June 2016. He continues to stand at the counter as head chef; since 2016, the restaurant has been awarded one star in the Michelin Guide Tokyo.