Eggs, Beef

Lesson 21: Eggs

Popular, economical and versatile, eggs are a familiar element of Japanese cuisine today.

This lesson demonstrates how the unique properties of eggs (emulsifying, foaming, binding) are utilized in various cooking processes. Also covered is how and why controlling temperature when cooking eggs helps to achieve the desired results.

Techniques in This Lesson:

• The proper handling of eggs
• Learn the properties of eggs and the use of eggs in Japanese cooking

Recipes from Lesson 21:

• Oboro Clam Custard with Shinjo Fish Balls
• Rolled Omelet
• Thick Baked Omelet

Lesson 22: Beef

Although not a traditional ingredient in Japanese cuisine, meat is now a familiar part of Japanese cooking.

Japanese cooking methods have quickly adapted to the introduction of beef in the Japanese diet. Japan is now known for producing some of the finest beef in the world.

Techniques in This Lesson

• Learn proper handling of beef
• How to serve beef dishes

Recipes from Lesson 22:

• Magnolia Leaf Beef Roast
• Beef and Kinome Leaf Casserole
• Seared Beef Slices
• Beef Fillet Miso-zukeyaki

With English language mini-texts containing the recipes for all dishes in Lessons 21 and 22 prepared by TSUJI’s professors.