Did some Googles, couldn’t find anything. I found everything else I was looking for but this slipped me.

Anyone know of any cooking classes for Japanese dishes/food etc.. in Perth, Western Australia?

Please list all the ones you know and their websites

http://www.keiskitchen.com.au/

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I’m trying to use a recipe for Soboro, and the ingredients call for Cooking Sake which I don’t have at the moment.
I don’t have any sherry or white wine either, but I do have some shaoxing in the cupboard – will it work?
Also have mirin, too.

Thanks!
I should probably add that the recipe calls for both mirin and sake. Hmmmn, confusing!

Some people may refer to mirin as sweetened sake but that is inaccurate as they are different. Mirin is the liquid from the mix of glutinous rice, malted rice and shochu (a distilled grain liquor). Mirin is used as a sweetening agent & to give depth to stocks & sauces. I find mirin is great in marinades & stews.

Sake is made from a fermenting process using quality rice, good water & a powdered fermentation agent called koji. If you don’t have sake, you can try dry sherry, white wine, dry vermouth, Chinese Shaoxing.

But it’s ok to leave it out, I feel that cooking sake is not as indispensable as mirin. Another Japanese wine that you may want to try using in cooking is plum (ume) liquor. Generally I find that I can easily use Japanese rice wines in Western cooking as well, unlike for Chinese cooking wines.

I’m making Miso Glazed Cod and it calls for Mirin (Jap. cooking wine). Can I buy this at a liquor store?

I am a former chef and both of the 2 other ladies are correct, it is not a wine sold in liquor store or the alcohol section, but there are 2 things, it is a sweetened wine so if your glaze asks for any sweetener, figure to cut it in half or if you like a sweeter glaze then use it and the sugar as directed, if you cannot find it or want to make a good homemade subsititute, then buy a bottle of sake and put it in a pot and bring it to the boil and dissolve a 1/2 cup of sugar to a small bottle or a 1 1/2 to a larger bottle, once the sugar has dissolved turn it off cool it and the pour it back into the bottle, label it as sweet cooking wine.

I say this as one small bottle of Mirin may cost $3-4 Am, in the liqour aisle a bottle of sake can range from $3-8 dollars for small to large bottle and the sugar is not a real cost, but you will have up to 2X more for the price of one pre made bottle, but that is your option, it is something to think of and it never goes bad, just keep it on the door of the frig next to the ketchup, if you make alot of Asian food it can come in handy as a flavour enchancer, just make sure the kids don’t get into it, the taste may make them think it is something for them.

boiling
grilling
steaming
stir-frying
serving raw

Usually when I have sushi, it’s when I’m out with my girlfriends for lunch. Tonight I would like to have sushi for dinner and the only good place around our house is a little Japanese restaurant down the street. My husband is not a huge veggie fan, nor will he eat anything with seaweed or raw fish in it. Is there anything that someone can recommend for him to order? He’s a very meat and potatoes kind of guy. Thank you

Japanese food is typically based around seafood and fish, but there is also a large variety of other meats such as chicken, beef and pork used in Japanese cuisine. The most famous are

Nikujyaga (meat & potatoes in a sweet sauce)
Sukiyaki (meat & veggies in sweet sauce)
Gyudon (beef bowl)
Tonkatsu (deep fried breaded pork cutlet)
Tempura
Teriyaki chicken
Yakitori chicken

LOOKING FOR AN ANSWER SOMEWHERE ALONG THE LINES OF HEAT TRANSFER. Thanks.

LOL. Are you from NUS high?
The paper pot is thin. This way, the heat from the flame could be conducted quickly to the liquid inside through the paper pot. Hence, before the pot could reach a temperature high enough to burn, heat has been transferred to the liquid inside. Therefore, it does not burn!

its those restaurants where the food is in front of you and you just pick the food up and eat it… it’s some chinese or japanese word i forgot tho PLEASE HELP ME

Dim sum?
or is it the Japanese place where the food is on plates and is either on a conveyor belt/ boat?

In that case it’s called Conveyor belt sushi, sushi-go-around, sushi train
or kaiten-zushi (Japanse) kuru kuru sushi (Japanese)