Whether it is in a restaurant or inside your kitchen having a variety of Kikkoman products is something you shouldn’t forget especially if you’re doing your grocery. It may not only make a good sauce it can also be a good ingredient in your next recipe!
Just like what we did on the second Cooking with Kikkoman class held at 25 Mushroom Kitchen. Not because I wasn’t able pass the first class, but instead we are about to learn something new this time. There were new classmates in this class and a few repeaters just like me or should be say level 2 students! Did you miss what we did in the first class? Check this out. Bring out the authentic flavor with Kikkoman.
Just a recap, Kikkoman has been in the industry for a very long time. It is naturally brewed produced from selecting premium ingredients compose of soybean, water and salt. Kikkoman soy sauce is also considered best for all Japanese food!
And before the cooking class started, we where first thought on how to determine a Kikkoman soy sauce through its characteristics. Here are the things you should know about Kikkoman Soy Sauce.
How to know if it’s Kikkoman or Not?
- Color – Kikkoman should be reddish brown while other soy sauce are darker in shade.
- Chopsticks Test – Try to dip a wooden chopstick in the sauce, You’ll know if its Kikkoman if there is no residue remained in the chopstick once you took it out of the sauce, while the chemically made will produce and dark mark in your chopstick.
- Taste – Kikkoman Soy Sauce is sweet and appetizing while the chemically made feels thick in the tongue.
- Smell – Smelling A Kikkoman soy sauce is sweet and appetizing; the chemically made doesn’t have any smell at all.
This could be very helpful especially if you would be dining in a restaurant bragging that they are using a Kikkoman sauce but is not. But I suggest for you not to do a scene okay? Now I’m ready to start the cooking.
For today’s class, we are going to make 3 recipes – Sushi Platter (5 diff sushi), Katsudon and Beef Sukiyaki.
Sushi Platter with Kikkoman Soy Sauce
One of the most popular dish and sumptuously prepared food by the Japanese is the Sushi. I just love how they present it in different colors while maintaining its freshness.
So we were given a set of fresh Tuna, Salmon, Kani, Uni and Shrimp with a cup of Sushi rice, which was pre-cooked already per table.
#NoggyTip: When cooking Sushi Rice, instantly add vinegar while it is hot for the rice to absorb it. And don’t forget, it shouldn’t be reheated and should be consume as soon as possible.
First is to create and form the rice. A cup of water should be readily available for your dipping so that your hand wouldn’t get so sticky afterwards. Get a bite-size portion of rice and press it in between your hands, use your fingers to elongate and form it like the real ones hehehe. One cup of rice can create 6-8 bite size pieces. I form mine a bit bigger for a like it that way.
Next is to cut the Tuna, which was done already by my teammates. Then I tried slicing the Salmon. It’s quite difficult to maintain the form and one should be a bit careful in handling and cutting the fish for it might crumbled if you press it hard.
I end up having this plate. I actually created 3 more extra that I didn’t include in this photo. And of course this is best eaten with Kikkoman Soy Sauce.
Before eating our sushi platter (which is okay with me because I’ve already eaten the other 3), we were asked to prepare the next recipe – Pork Katsudon.
Preparing the Katsudon will require you to create two mixtures – the breading & the sauce. First thing to do is to make a Tonkatsu.
Remove the bone skin from the pork first if using pork chop. Ours was already been deboned. Next is to pound the port to flatten it. Afterwards, season pork with Kikkoman Soy Sauce then dip the pounded pork to flour, then egg then breadcrumbs and set aside.
In a skillet, heat the oil and deep fry the breaded pork. Afterwards, slice it and set aside.
Now we move in making the Katsudon. The sauce is the key in creating a tasty Katsudon and of course we will not forget to include the Kikkoman teriyaki sauce to make it tastier.
The process seems to be a bit technical for me so instead of telling it, I’ll just show you the final result.
It was delicious! I like how my Katsudon turned out – Not too sweet with a bit of Umami taste. While we were having our late lunch/early dinner, the chef was already preparing for our next recipe, Beef Sukiyaki. Unfortunately, I wasn’t able to witness and tried it for I was already on my way to my next meeting when they started. Good thing I got a copy of the recipe, maybe I’ll just re-create and try the recipe at home.
Thank you Kikkoman for hosting this class and I’m looking forward of experimenting more dishes at home using Kikkoman Soy Sauce and Kikkoman Teriyaki Sauce. And oh, you too can get a chance to try and attend a cooking class at 25 Mushroom Kitchen worth Php 3,000. How? Follow me on my social media accounts or here and will give you more deets on how to join soon!