Authentic Japanese Cooking: Thickening Part 2 - Jibuni-Style Chicken and Tofu
Dining with the Chef · Season 2 · Episode 26
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!
Episode Details
Air date, runtime, timezone, and episode position.
Season
2
Episode
26
Air Date
30/Dec/2013
Air Time
—
Runtime
28 min
Overview
Episode summary.
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!
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