Synopsis
Imitation is the sincerest form of flattery, they say, and Japanese-German chef Hana Etsuko Dethlefsen shows us some Japanese cuisine that was inspired by other cultures. First, Hana shows us different kinds of tofu before making Mabo tofu, bean curd and ground pork in a bean and chili sauce. This dish comes originally from China, but the Japanese version is a bit less spicy - but still spicy for Japanese cuisine. Next up, Hana makes banbanji chicken, another Chinese import that's a poached chicken salad with sesame dressing. Sesame seeds are pureed into a paste for the defining flavour of this easy summertime dish. Next, Hana gets to explore her German and Japanese roots with Katsudon, the Japanese version of the German schnitzel, in a rice bowl. Hana uses panko breadcrumbs for these breaded pork cutlets, before cooking them with an egg mixture and sliding them onto a bowl of rice. And, borrowing from the French, Japanese crepes are super popular and impressive-looking. Hana shows us how they do it in Harijuku, whipping up crepe batter, teaching us the tricks of frying it, and then filling them with piped whipped cream, strawberries, and lashings of chocolate goodness.
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