Synopsis
Yoshoku food is the Japanese version of Western cuisine, and Japanese-German chef Hana Etsuko Dethlefsen shows us how it's done, staring with mushroom wafu pasta. Japanese and Italians both love their noodles, and Hana boils up some standard Italian spaghetti while she prepares a sauce with a Japanese twist. She uses three different kinds of mushrooms, simmered in Japanese flavourings. Once the sauce is ready, Hana adds it to the spaghetti and sprinkles over some special seasoning. Next, croquette may be a French dish, but Hana teaches us the Japanese version of these potato and meat rolls smothered in breadcrumbs - It's called korokke. After mixing pork and onions with potatoes and other ingredients, Hana forms patties, dips them in a panko breadcrumb mixture and fries them in a pan until they're crispy golden perfection. Another hugely popular Yoshoku dish is hambaguu, which is pretty easy to translate. Hana teaches us the secret to making and forming patties that will fry evenly. Then, she mixes up a special demi-glace sauce to pour over top - hambaguu aren't eaten in buns. Lastly, Hana makes seafood doria, or seafood in a cream sauce. Sautéed onions and garlic start this dish off, before Hana adds a seafood medley to the pot. She then makes a thick and creamy sauce, and a garlicy cheese top crust finishes of the dish.
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