1 Orientation
https://3-byo-shi.com Explanation about the restaurant, kitchen equipment, and overall plan of the course.
Professional appearance and grooming. (How to wear a washoku chef uniform stylishly)
Izakaya Course
Course Details
Overview
In our izakaya course, you will immerse yourself in a diverse array of recipes while exploring various culinary techniques. You can choose between two distinct sub-courses: the advanced course and the basics course. Izakaya is a pioneering style of restaurant business that originated in Japan. It offers a unique opportunity where, once you have acquired the foundational skills, you can adapt and apply them to the cuisine of your own culture.
Curriculum
- Orientation
- Learning to prepare basic dashi (stock)
- Making a soup with dashi
- Making 2 dishes with dashi
- Preparing tsuyu (dipping sauce)
- Learning deep-fried dishes
- Preparing grilled dishes
- Learning how to maintain Japanese kitchen knives
- Learning grilled dishes
- Learning sashimi (slices of raw fish)
- Learning Japanese sake food pairings
- Learning rice and noodle dishes
- On-the-job training
https://3-byo-shi.com 2 Learning to prepare basic dashi (stock)
Getting good dashi (stock) from bonito flakes and kelp.
3 Making a soup with dashi
Miso soup, clear soup, and so on.
4 Making 2 dishes with dashi
Boiled greens with soy sauce dressing, vinegared dish, and so on. Japanese-style omelet (Kanto-style sweetened omelet or Kansai-style rolled omelet flavored with dashi)
5 Preparing tsuyu (dipping sauce)
Dipping sauce for tempura, soba, and so on. Use of dashi packet, “hondashi” (dashi granules), “Handy Broth” (a very rich liquid dashi with no salt and chemical seasonings added, reproducing the flavor of freshly prepared dashi), and so on.
6 Learning deep-fried dishes
Tempura (prawns, chikuwa (fish paste shaped into a tubular form and grilled), and vegetables)
Grating daikon radish and ginger.
Warming the dipping sauce for tempura made on the previous day.
Lightly fried tofu.
Tonkatsu or deep-fried breaded cutlet of pork, Cutting cabbage into fine strips, Making a tartar sauce.
Chicken karaage or deep-fried chicken without using batter.
7 Preparing grilled dishes
Rinsing fish with water, cutting up fish, removing the skin on a fillet, filleting fish and cutting into blocks for sashimi, sprinkling salt on fish, and so on.
8 Learning how to maintain Japanese kitchen knives
Characteristics of Japanese kitchen knives and proper use of them for different tasks.
How to sharpen and polish Japanese kitchen knives.
9 Learning grilled dishes
Chicken tsumire (dumplings)
Fish
10 Learning sashimi (slices of raw fish)
Sliced raw fish.
11 Learning Japanese sake food pairings
Tasting
12 Learning rice and noodle dishes
Cooking rice (with a rice cooker)
Making onigiri (rice balls) (with tuna mayonnaise, and other fillings)
Making yakisoba (fried noodles)
Making udon (hot and cold)
13 On-the-job training
Having a discussion about the food you would like to serve.
Making preparation.
*Japanese customers who can speak English will be invited.
*The ways of using Japanese kitchen knives, utensils, and others will be explained as needed as the course progresses.
