Archive for the ‘Japanese Cooking’ Category

Tamago – Japanese Omelet

Since we made tons of eggs in ISCAHM, I might as well make a Japanese-style egg recipe on the blog. Continue reading

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Miso Soup – What’s Japanese Cooking without it?

Making miso soup is pretty easy and I don’t know why I didn’t blog about this after my dashi stock. It seems pretty practical making a miso soup after the dashi but oh well, at least here it is. Continue reading

Chawanmushi – Japanese Egg Custard

Chawanmushi is the savory egg custard that the Japanese usually have as their appetizers. What I like about this is that it is simple to make yet the texture is pretty awesome. Continue reading

Sea Bass Teriyaki

You normally do this with chicken but I had some leftover sea bass from my seafood presentation in ISCAHM. I told you guys before that I would be doing more Japanese cooking because it is Asian and my product knowledge in that cuisine is pretty decent. That’s why we have teriyaki today. Continue reading

Teppanyaki – Top Blade

I actually made this one before but it was a shrimp dish. This time, I used beef for my Japanese cooking of teppanyaki. Continue reading

Agedashi Tofu – Simple Cooking!

This is one of the simplest yet delectable dishes that you can serve at home. The most important thing here is the dashi stock which I have already made before. Continue reading

Dashi Stock – Japanese Cooking

Since I am currently taking my culinary arts in ISCAHM, I will be doing pretty much a lot of French Cooking. With that in mind, I think I need to start cooking Asian cuisine so that my learnings won’t be redundant in a manner of speaking. Since my knowledge is heavy on Japanese cooking, I thought of starting with the basic dashi stock. Continue reading