Synopsis
Chef and culinary instructor Hana Etsuko Dethlefsen is half Japanese, half German, and she knows a thing or two about Japanese cuisine, including some traditional favourites. One delicious traditional dish is inari zushi, addictive little tofu pockets full of tasty rice, and sometimes other fillings. Hana teaches us the secrets behind forming the delicate tofu pockets, and why the pockets are named after the Shinto god Inari. Then, we learn all about miso seasoning, and it's a glaze competition as Hana cooks tofu and eggplant with two different glazes, made with two different types of miso. Miso is used a lot in Japanese cooking, and next Hana shows us one of her favourite ways to use it, in a fish dish that's 'like fish candy.' Lastly, Hana makes shiratama dango, sweet little dumplings made of glutinous rice flour. After mixing the rice flour with icing sugar, Hana forms the dumplings and boils them. Added to red bean paste, this is a lovely classic dessert.
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