Training Resources for:
JAPANESE CUISINE
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JAPANESE CUISINE Participants will learn to understand the ingredients in the Japanese pantry that are used to create the sweet, savoury and light flavours that are uniquely Japanese. Students will learn how to make Sushi, cook Tamagoyaki (Japanese Sweet Omelette); Ebi Tempura Udon (Japanese Deep Fried Prawns and Noodle Broth); Karaage Chicken (Japanese Fried Chicken) Chicken Tsukune (Chicken Balls in teriyaki glaze); Traditional Pork Gyoza (Japanese dumplings). With the exception of Ebi Tempura Udon, which is a main meal, all of the dishes above can be classified as either an entree/snack or a main meal; depending on its pairing with a staple.
A Classroom course provided by Challenger TAFE in Fremantle, Mandurah, Perth, Rockingham, WA, Australia
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