Yakimono - Pan-Frying & Baking; Mushimono - Steaming

Lesson 9: Yakimono: Pan-Frying and Baking

Lesson 9 covers techniques for indirect broiling. Indirect broiling means that foods are cooked by putting a metal pan or stone between the heat source and the ingredients, or by wrapping in paper or foil prior to broiling. Direct broiling techniques, cooking food directly with an open flame, are the subject of lessons 7 and 8.

Yakimono Techniques:

• Proper yakimono skewering techniques
• Make your own teriyaki sauce the correct way
• Proper and effective presentation of yakimono dishes

Recipes from Lesson 9:

• Yellowtail Teriyaki
• Stone-Broiled Seafood with Shuto Sauce
• Broiled Lobster and Abalone Casserole
• Salt-Roasted Duck

Lesson10: Mushimono: Steaming

Lesson 10 begins with a short discussion on different types of steamers and the pros and cons of each. Next, we will discuss mushimono in more detail; you will learn the many benefits that mushimono can bring to your table.

In addition, you will learn about various serving dishes for your mushimono. TSUJI’s professor will explain the reasons why the choice of the proper serving vessel is such an important ingredient of Japanese cooking.

Mushimono Techniques:

• Choosing and using steamers in the Japanese kitchen
• The importance of the serving vessel in Japanese cuisine, and how to choose the right one

Recipes from Lesson 10:

• Steamed Sea Bream Casserole
• Steamed Red Tilefish and Turnip in Silver Sauce
• Steamed Conger Eel, Kenchin-Style

Includes English language mini-texts containing the recipes for all dishes in Lessons 9 and 10 prepared by TSUJI’s professors.