Today’s Learning Objectives: Have a general understanding of the philosophy behind Japanese cooking; Be familiar with ingredients such as kombu, fish flakes, shoyu, and mirin; Understand the techniques of making dashi and sharpening knives
Here are some of the photos showing student making the kelp stock, Chef Method (Cook kelp in the heated water at 140 degree F for 1 hour); second dashi stock preparation; udon from scratch (300g AP flour, 15g sea salt, 130g water-kneading, resting, re-kneading, rolling out and cutting into noodles); udon with ginger flavored sesame paste sauce; udon with tempura and kakiage in hot noodle broth. Delicious and fun day@
