Japanese Cooking 101: List of fresh ingredients for Lessons 4 (addendum) and 5
I’m falling a little bit behind with Japanese Cooking 101 but not to worry, the rest of the lessons are lined up. Lesson 4 will be posted tomorrow, and Lesson 5 on Friday.
I’ve already given you some fresh ingredients to get for Lesson 4, but in addition or instead of the broccoli you can also use cucumber. If you can get a hold of some small white turnips with their tops on, you may find it interesting too. Of course you can always get the things later after reading through the lesson.
For Lesson 5, we’ll finally be tackling the main protein dish. I pondered this for a long time since I know it’s hard for many of you to get fresh fish. I’ve settled on using some fresh salmon for the main part of the lesson, with a variation using chicken. If you want to try the salmon, you’ll need about 120-150g / 4-5 oz. or so per serving, skin preferable. If you’ll be trying the chicken, you will need 120-150g/ 4-5 oz. per person of boneless dark thigh meat, skin on or off (I’ll be showing it with the skin on). I’ve revised the plans for Lesson 5: please read this.
And as usual you will need the basic pantry ingredients for both lessons.
I’ll see you back her tomorrow for Lesson 4!