Synopsis
Hana Etsuko Dethlefsen shares her Japanese entertaining secrets. First, her friends' favourite: Japanese chicken wings. Marinated in ginger, soy sauce, garlic and sake, they are then coated in potato starch and flour and deep fried to a beautiful golden brown. The result is flavourful, succulent meat with a crispy, salty skin. Served with the simple Japanese snack, edamame, these two appetizers are always a hit. Next, if you need to feed a group, Japan's version of curry and rice is always a crowd pleaser. Using any meat you like or even just vegetables, Japanese curry is sweeter, thicker and less spicy than Indian or Thai curry. If it's a fancy dinner party, you can kick things up a notch with chawanmushi-often called Japan's classiest dish. It's a savoury creamy custard made with chicken, mushrooms and shrimp. The presentation is beautiful and it is sure to impress.
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