The Culinary Institute of America
Episodes
Saturday Sep 16, 2023
Savory Egg Tartlets: Chawanmushi-Style Dan Tats
Saturday Sep 16, 2023
Saturday Sep 16, 2023
Chawanmushi is a savory egg custard that is a beloved Japanese comfort food. Chawanmushi means "steamed in a teacup" because the custard is cooked and served in a small serving bowl or cup. In this chawanmushi with a twist, the custard is served like dan tats, or the Chinese egg custard tarts served in Dim Sum. These chawanmushi tartlets are a beautiful shared appetizer, grab and go snack, or amuse bouche.
Get the Savory Egg Tartlets recipe here!
Monday Jul 24, 2023
Rice Paper “Chimichangas”
Monday Jul 24, 2023
Monday Jul 24, 2023
Chimichangas are delicious deep-fried burritos popular in Tex-Mex casual dining. These Asian-inspired chimichangas are made with rice paper, and filled with sushi rice, roasted peppers, halibut, and sweet and spicy Thai Chili Sauce. These rice paper chimichangas are a fun and delicious Tex-Mex and Asian mash-up!
Get the recipe for Rice Paper “Chimichangas” here!
Sunday Jul 23, 2023
Fat Washed Ponzu & Beurre Blanc Sauce
Sunday Jul 23, 2023
Sunday Jul 23, 2023
Fat washing is a mixology technique in which you infuse fat into a liquid, and the fat separates and rises to the surface. The result is two flavorful products. The fat is infused with the flavor of the liquid, and the liquid is infused with the flavor from the fat. Mixologists like to fat wash various alcohols to add more depth, mouthfeel, and complexity to cocktails. Chefs can use the infused butter, duck fat or olive oil to make delicious sauces. In this video, Kikkoman Executive Chef Andrew Hunter shows us how to make fat washed citrus seasoned ponzu. Using the fat washed ponzu, he makes a delicate and aromatic beurre blanc served over roasted halibut.
Go to the Fat Washed Ponzu & Beurre Blanc Sauce recipe here!
Saturday Jul 22, 2023
PLT Sandwich: Pork Belly, Lettuce and Tomato Sandwich
Saturday Jul 22, 2023
Saturday Jul 22, 2023
The status of the BLT as the king of all sandwiches is based on its perfect balance of salty, savory bacon, creamy mayo, sweet and acidic tomato, and crunchy lettuce and bread. This PLT gives a BLT an upgrade! In place of regular bacon, this sandwich includes pork belly breaded in potato chips and panko for an added level of umami and crunch. This decadent pork belly, lettuce and tomato sandwich is sure to become a signature menu item!
Get the PLT sandwich recipe here!
Friday Jul 21, 2023
Portabella Mushroom Rings
Friday Jul 21, 2023
Friday Jul 21, 2023
Kikkoman Executive Chef Andrew Hunter makes a delicious twist on onion rings using portabella mushrooms. He cuts the portabella mushroom caps using ring cutters of various sizes, then roasts, breads, and fries them. The crispy and meaty mushroom rings are finished with a drizzle of sweet and savory Kikkoman Sushi Sauce, or unagi tare. These mushroom rings make a fabulous savory and crispy appetizer, or a delicious addition to a burger or salad. The mushroom rings are crispy on the outside and have a great meaty texture on the inside.
Get the Portabella Mushroom Rings recipe here!
Monday Dec 13, 2021
Singapore Black Pepper Seafood Stew
Monday Dec 13, 2021
Monday Dec 13, 2021
In this video, Chef Mark Miller takes the flavor
profile of Singapore’s famous black pepper crab, and creates a delicious
seafood stew. This video series was created by the Culinary Institute of
America as an industry service to Kikkoman USA. Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html
Sunday Dec 12, 2021
Thai Sweet and Spicy Hot Wings
Sunday Dec 12, 2021
Sunday Dec 12, 2021
Chef Jet Tila from Pakpao Thai in Dallas, shows us how to make Thai-inspired sweet and spicy hot wings. He coats the wings with tempura flour then panko before frying them until golden brown. For the sauce, he uses a four to one ratio of Kikkoman Thai-style sweet chili sauce to sriracha. For those looking for more heat, he suggests a three to one ratio. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA.
Recipes and more information can be found online at CIAprochef.com/kikkoman.
Friday Mar 21, 2014
Lamb Katsu with Summer Vegetable Salad
Friday Mar 21, 2014
Friday Mar 21, 2014
One of Chef Mark Miller’s favorite Japanese meals is
tonkatsu, and here he shows us a new twist on this classic dish. In place of
traditional pork, he uses a brined rack of lamb that he breads in panko and
serves with tonkatsu sauce. He serves the lamb on top of a refreshing and
colorful salad of corn, red peppers, cherry tomatoes and snap peas. This video series was created by the Culinary Institute
of America as an industry service to Kikkoman USA. Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html