How to cook a SPIRITED AWAY FEAST - No Face Feast
RECIPE
1.Pork Stew
5 Quarts Water
4 Lbs Pork Neck Bones
1 Tbsp Salt
5 Shiitake Mushroon
4 Carrots
1/2 Tero
2. Stuff cuttlefish
2 Lbs Ground Pork
1/2 Cup Chopped Cabbage
2 Tbsp Chopped Green Onion
2 Tbsp Chopped Shiitake Mushroom
1 Tsp Ginger Powder
1 Tbsp Sesame Oil
1 Tbsp Fish Sauce
1 Tsp Salt
1 Tsp Black pepper
1 Tsp Garlic
1 Tbsp Onion
3. Corn Bread
1 Cup Flour
3/4 Cup CornMeal
1/3 Cup Sugar
1 Tbsp Baking Powder
1/4 Cup Oil
1 Cup Milk
1 Egg
Bake This at 375 F For About 20-35 Minutes.
4. Char Siu Bao
*Marinate Char Siu
4 Lbs Pork Back Bacon
1 Tbsp Garlic
1 Tbsp Onion
2 Tbsp Chopped Green Onion
1/2 Tbsp Salt
1/2 Tbsp Black pepper
1 Tbsp Soy Sauce
2 Tbsp Hoisin Sauce
1/2 Tbsp Chinese Five Spice
1/2 Tbsp White Pepper
1 Tbsp Shaoxing Wine
*Bao:
1 Cup Warm Milk
1 Tbsp Yeast
1 Tbsp Sugar
2 Cups Flour
1 Tbsp Baking Powder
1/2 Tbsp Salt
1 Tbsp Oil
5. Fish
*Sauce:
2 Tbsp Oil
2 Tbsp Garlic
1 Tbsp Chopped Onion
1/2 Cup Soy Sauce
2 Cups Water
3 Tbsp Sugar
2 Tbsp Hoisin Sauce
1 Tbsp Brown Sugar
1 Tsp Ground Ginger
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ONIGIRAZU ???? (sushi sandwich)
RECIPE (1 serving, 15mins prep time)
-150g cooked sushi rice
-120g tofu
-1 Tbsp soy sauce
-1 Tsp hoisin sauce
-1/2 Tsp garlic and ginger powder
-1 carrot
-1/4 cup (60ml) vinegar
-1/8 cup (30ml) water
-3 Tbsp agave
-1 sheet of Nori
Fry the tofu until browned and glaze with the soy sauce-hoisin sauce mix.
Shave the carrot and pickle with vinegar, water and agave for 15 minutes.
Add the sushi rice to the center of the Nori sheet.
Add lettuce, tofu, pickles and more rice.
Fold up all edges, press to seal and eat.
Binging with Babish: Secret Ingredient Soup from Kung Fu Panda
The secret ingredient is...nothing! Despite that revelation, this so-called secret-soup is one of the most hotly requested dishes in the Babish Culinary Universe. Can we develop deep flavors, hand-pull noodles, and serve up a dish that lives up to Mr. Ping's noodly legacy? Yes, no, and yes.
Recipe:
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Plant-Based Chef Jenny Ross shares an Oxylent Recipe for Spirited Sangria
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How It's Made: Fresh Yuzu Juice From My Home Town
Many thanks to Senkoji Farms for inviting me to see their Yuzu operation. This was the very first time I have picked a fresh Yuzu fruit and squeezed the pure juice from it.
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Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you.
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
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7887 Dunbrook Road
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San Diego, CA 92126
800-714-8226
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