Dining with the Chef

Thickening Part 2: Jibuni-Style Chicken and Tofu (2013x34)

Data emisji: Gru 30, 2013

The theme for this episode is Thickening Techniques (Part 2). We take a look at jibuni, a local dish from Kanazawa in the Hokuriku region. It uses flour to thicken the sauce which is quite unique among Japanese cuisine. As a different variation the jibuni sauce can be poured over deep-fried bean-starch vermicelli creating an attractive, colorful dish!