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Let’s cook during the holidays!
Last summer, chefs and Japanese food specialists invited on the Washoku stage unveiled some of their secrets. If you haven’t tried their recipes yet, now is the perfect time!
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Let’s start with chef Seiichi ITO’s kushikatsu! Kushi means brochette and katsu, pork – most of the time – fried in breadcrumbs. Those little brochettes come with various types of meat (chicken, beef, shrimps, fish) or vegetables (mushrooms, pumpkin, sweet potatoes…) but most often they’re prepared with pork and onions, as in chef Seiichi ITO’s recipe. If you feel like it, you can change the ingredients with another type of meat or vegetarian brochettes! Click here to read the recipe.
After enjoying your kushikatsu, let’s have dessert thanks to BIOMOMO HASHIMOTO who gave you their recipes of mochi and dorayaki. You can use different fillings from the ones in the recipes if you prefer!
Yummy!
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