簡単には真似できない日本料理の焼場術 けんちん蒸し・八幡巻き【後編】｜たん熊北店｜【日本料理アカデミー】【菊乃井 村田吉弘監修】【京料理】

Make your home cooking taste like a pro! Learn how to make a delicious dish from professional chefs. If you like this video, please hit the "Like" button and subscribe to our channel. This time, Chef Kurisu of Tankuma Kitamise showed us how to make kenchin-mushi and yawata-maki with cutlass fish. Ingredients [Kenchin-mushi] cutlass fish (use the relatively thick part of the fish between the belly and tail) salt kudzu kenchin (tofu, eggs, carrots, kikurage mushrooms, lily bulb) light soy sauce mirin starchy sauce (dashi, salt, light soy sauce, mirin, kudzu, ginger juice) daikon radish carrots Japanese spinach [Yawata-maki] cutlass fish (use the part close to the tail) burdock roots vinegar dark soy sauce sugar sauce (sake, mirin, dark soy sauce, tamari soy sauce, starch syrup) -------------------------------------------------------------------------------------------------- Tankuma Kitamise https://www.tankumakita.jp/kyotohonten/ Gourmet Studio FOOVER (Japanese only) https://foover.jp/ 　 CUISINE KINDOM (Japanese only) https://cuisine-kingdom.com/ Instagram   / gourmetstudio.foover   Contact us below for any business inquiries! [email protected] -------------------------------------------------------------------------------------------------- Our cooking channel introduces friendly recipes and 'HOW TO COOK' tutorials directly shown by professional chefs in Japan - presented by Gourmet Studio FOOVER and CUISINE KINGDOM. #japanesecuisine #japanesefood #traditionalcuisine