I ordered frozen Sockeye salmon from Vital Choice last year. Very good quality. I steamed most of them and served at our big family dinner with home-made miso mayo sauce at the end of last year. I baked some of the leftover in the oven five days ago. I skillet cooked the other leftover over the stove top two days ago. For the remaining two pieces of salmon I needed to do something different. This is how I chose: salmon cooked in the Japanese “agedashi” method. Agedashi is a dish in which we coat ingredient with potato starch, fry it in the oil and serve it in fully flavored dashi broth. Even though the ingredients are deep-fried, dashi removes oiliness from the deep-fried ingredients, so the resulting bite in Agedashi dish is lean and clean. Just deep-frying salmon in oil is a bit “non-creative”, so I created this rolled up version.
Anyone who wants to learn the modern Japanese dishes like this (photos) please join me the below upcoming March class at International Culinary Center. During this class you will prepare salmon like this. I will also teach you how to make a special Japanese dessert – mochi, stuffed with azuki and Nutella. I look forward to cooking with you.
https://www.internationalculinarycenter.com/courses/japanese-american-kitchen-hiroko-shimbo/
The Japanese-American Kitchen with Hiroko Shimbo: New York
Join Chef Hiroko Shimbo, world-renowned author and instructor, as she shares the simple, healthy and beautiful approach to everyday meal preparation from her latest cookbook, Hiroko’s American Kitchen – Cooking with Japanese Flavors, named the 2013 IACP Best American Cookbook.
WHAT YOU’LL LEARN
In this course, Chef Shimbo expertly fuses Japanese flavors and cooking techniques with American favorites and readily available ingredients to create universally appealing dishes. Students will absorb the distinctive philosophy of Japanese cooking and the skills for constructing appealing Japanese presentation that will enrich their every meal.
Recipes Include?
Cauliflower Leek Soup with Miso and a Shiso Chiffonad?
Crisp Salmon, Brussels Sprouts, Purple Potatoes and Kale in a Dill Daikon Dashi
Mochi Stuffed with Adzuki and Nutella
course information
DATESTIMEDURATIONDAYSTUITION3/13/20156:00pm-10:00pm1 day Friday $195