Dashi Soy Sauce Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! While you can serve plain soy sauce alongside sushi, it can be quite salty. Master Sushi Chef Hideo Dekura introduced me to this more subtly flavoured dashi soy sauce blend (see video below). Dashi soy sauce is delicious […]
How To Make Sushi Rice Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! Rice is fundamental to Japanese cuisine and, as such, is treated with great respect. The preparation of sushi rice is almost a ritual using traditional implements including a large flat-bottomed wooden tub (called a hangiri) and […]
How To Make Secondary Dashi Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! Rather than discard the kelp and bonito used to make primary dashi, it can be reused to make secondary dashi. Secondary dashi is lighter in flavour than primary dashi and ideal in fuller-flavoured braised dishes and […]
How To Make Dashi Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! Dashi is the stock that forms the cornerstone of Japanese cooking – and it’s one of the easiest stocks to make. Although the most common dashi is made with thinly shaved dried bonito (katsuo-bushi), vegetarian dashi made […]
How To Cook Prawns for Sushi Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Ever wondered how to cook prawns for sushi so that they sit flat across the rice? Normally, when prawns are boiled they curl. But prawns used for sushi need to be straight. Here’s how to […]
How To Slice Fish For Sushi & Sashimi Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Sushi and sashimi are two of Japan’s most popular seafood dishes. But what’s the difference between sushi and sashimi? Sashimi is raw fish without rice, whereas sushi always contains rice. In Japan a […]
Tuna Tataki Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! Tataki literally means ‘pounded’ but in Japanese cooking it usually refers to meat or fish that’s been lightly seared then thinly sliced, so that it’s just cooked on the outside and still raw on the inside, like this tuna […]
Teriyaki Salmon Skewers Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! I love grilled salmon, especially when it’s basted with the salty-sweet-umami-rich sauce used on these teriyaki salmon skewers. The sauce can be made and skewers threaded ahead of time, so this is a great quick and easy dish […]
Fish Katsu Sando Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! Use any firm, thick, white-fleshed fish for these delicious sandwiches which are traditionally made with pork schnitzel (tonkatsu). Crumbed prawns or chicken work wonderfully too – it’s really all about that spicy tonkatsu sauce. I like mine quite […]
Furikake Edamame Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! Edamame, soybeans in the pod, are a popular bar snack all over Japan – a bit like beer nuts or pretzels. You can buy them frozen from Asian grocers to have on hand when friends drop by for a […]
