Japanese escabeche - Nanban-zuke -
Marinting method, frying technique and plating principles
This course is available only with membership plan
The perfect summer dish! Japanese style escabeche: fried fish or meat marinated in the sour marinade
In his course, you can learn:
- The useful marinating method leveraging the temperature
- Effective usage of potato starch for frying in Japanese cuisine.
- Appropriate frying temperature of raw vegetables & salmon
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Plating principles (mounting, choice of garnish for color contrast)
Course Curriculum
Nanban-zuke Salmon
Available in
days
days
after you enroll
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StartWhat is Nanban-zuke?
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StartRecipe & method
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PreviewScience of marinating
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StartCut salmon (2:03)
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StartCut paprika (0:50)
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StartMake Nanban marinade (2:12)
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StartFrying preparation (0:53)
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StartFry vegetables & salmon (3:10)
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PreviewPlating technique (1:26)
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PreviewFAQ & Tips
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StartShare your result & get personalized feedback!
Frequently Asked Questions
When does the course start and finish?
The course starts now and never ends! It is a completely self-paced online course - you decide when you start and when you finish.
What if I am unhappy with the course?
We would never want you to be unhappy! If you are unsatisfied with your purchase, contact us in the first 30 days and we will give you a full refund.
Do you want to try this course? Then join our membership!