Today Chef Jiro, executive chef at Aburiya Kinnosuke, joined us as a guest chef. Chef Jiro showed us the technique of yakitori – from cutting the chicken into right portion size to putting them on bamboo skewers and cooking them over Bincho-tan charcoal grill. After veryone worked on their own yakitori. Look at their happy face!!! In the afternoon we moved to MISO. The students prepared a classic home and casual restaurant dish, nasu no dengaku (eggplant cooked in oil until creamy and dressed with delicious miso sauce). The recipes for the sauce is 3T red miso, 2T sake, 2T mirin, 1 1/2 T sugar, 1/22 t soy sauce, 1T honey and 1t rice vinegar. We then moved to another American classic, miso marinated cod. Then, miso soup with seasonal vegetables and mazegohan (tossed rice). Today was a Home Meal day. Stand by Day 3.
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