Sale! Yakimono – Pan-Frying & Baking; Mushimono – SteamingDVD 5: Lessons 9 - 10$108.69 $76.09 Length: approx. 120 minutes Bilingual (English/Japanese) English language mini-texts containing explicit recipes for all dishes prepared in Lessons 9 and 10 (on DVD). Includes all shipping charges for orders shipped to the U.S.A. Yakimono - Pan-Frying & Baking; Mushimono - Steaming | DVD 5: Lessons 9 - 10 quantity Add to cart Description 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.