An Oriental Journey with Kikkoman Soy Sauce

Wednesday, March 09, 2016

I was invited to a cooking class a few weeks ago by the good people of Kikkoman Soy Sauce. I'm sure just like me, you've got your fair share of Kikkoman Soy Sauce stories you're raring to talk about. It's my family's go to brand if we're eating something Japanese but that afternoon during the cooking demo, I learned there's a lot of things you can do with it. 

I'm a purist kind of guy when it comes to Kikkoman Soy Sauce so when it's Sushi, Maki or Sashimi, I only use it plainly or put in a bit of wasabi to give it a little kick. The Chef's however at 25 Mushroom Kitchen showed us how we can use the lovely premium brew for different dishes without losing it's flavor. I can cook, but I don't delve that much into Japanese cooking because it tends to have a lot of preparation involved in it. Good thing they prepared most of the mise en place before we even got there as they knew that would actually take some time to chop, julienne and peel things for this short course.

The task was a bit difficult because it entails us to make California Roll from scratch, of which I know I've actually done so miserably in the past. I just did what I had to do and since most of the guys and gals there were also doing it for the first time, I think I did quite good for what it's worth and yes, I even ate my California Roll, it was edible haha!

California Roll can be actually modified by putting in different fruits or vegetable in the center. We were advised to wet our hands as putting in the rice will be a very sticky situation. Of course after everything's done, we NEED to use Kikkoman Soy Sauce as it's dip. I feel the most difficult part of this is the cutting wherein you need a very sharp knife to do it. Make sure you only put a thin layer of rice as it is going to be heavy on the belly. They also have Teriyaki Sauce now which we'll use later on in the class.

I like a LOT of Japanese mayonnaise on my California Roll so I didn't hold back in that department. My version was absolutely good! If you say otherwise, friendship over!

They also taught us a new skill, this is how to debone a whole chicken leg!

We used grated ginger, sweet sake, a little sugar and the all important Kikkoman Teriyaki Sauce as marinade!

We dredged it in flour, fried it until golden brown. We set it aside then we made the sauce.

We didn't have to thicken it anymore because the chicken already contained flour. So more Kikkoman Soy Sauce and Kikkoman Teriyaki Sauce, sugar and spices was all we need to finish the dish.

Can you see how yummy this looks like? Because it is. I loved this so much I didn't have to take it home anymore because I finished it all during the class haha!

This is the lovely Japanese Fried Rice. Amped up by Kikkoman Soy Sauce too of course!

I made a mistake (okay I admit haha) of putting a whole egg on this Beef dish. I should have only put in the egg yolk instead of the whole egg LOL but what's important is that I had fun and I learned a lot of things that we could do with Kikkoman Soy Sauce. Now if you want to experience what we did in 25 Mushrooms Kitchen, all you have to do is tell us why in an Instagram post with a photo of your favorite Kikkoman dish (just tag me). Or you can just comment on the Instagram post I'll be doing in just a bit. Convince me why you think Kikkoman Soy Sauce is the best and if you win you'll get Php 1,500 worth of Kitchen pass for a class in 25 Mushrooms Kitchen.

If you want to know more about what happened in the class we had, here's some videos to get you going!

I'll wait for your comments here and on my Instagram posts and I'll announce the winner next weekend (March 12, 2016). Who knows, it might be you!


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