Japanese escabeche - Nanban-zuke -
Marinting method, frying technique and plating principles
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
Plating principles (mounting, choice of garnish for color contrast)
Available in days
days after you enroll
StartWhat is Nanban-zuke?
StartRecipe & method
PreviewScience of marinating
StartCut salmon (2:03)
StartCut paprika (0:50)
StartMake Nanban marinade (2:12)
StartFrying preparation (0:53)
StartFry vegetables & salmon (3:10)
PreviewPlating technique (1:26)
PreviewFAQ & Tips
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.