Week 3 - Asian

This week, our group decided to try Asian food in the local Portland area. We started by eating different types of traditional ramen and Japanese sides including gyozas and chicken katsu.  We found that the food was really good especially when enjoyed on a colder day.  Next, we tried sushi and we ordered a large variety of traditional rolls, Americanized rolls, nigiri, and tempura.


We all the food we tried that week and we decided to replicate one of the dishes we had called chicken katsu which is breaded and fried chicken cutlets. This was a relatively easy task after our first few weeks of experience and the chicken turned out great. We also tried to make Udon which was slightly more difficult as we had to be working on many different parts of the dish at once including the noodles, broth, and meat. Though it didn't turn out like we expected, it still tasted good which was what matter most.

Finally, since we ended up having more time at the end of the week, we decided to try to make another Asian food from India. We made butter chicken served over rice. We ended up cooking the entire meal in less than an hour and it thought us a valuable lesson that prepping beforehand really helps with cutting down on cooking time.  As we look back to week 1, I would say we came pretty far in terms of the dishes we made and their complexity.

 







Comments

  1. AnonymousJune 10, 2021 at 2:04 PM

    Hi, Rishi! These dishes look delicious! Where did you source your Japanese foods and the supplies you needed to recreate them? What resources did you find most helpful when looking for user friendly recipes? Did you look up any tips about making the udon preparation easier the next time? Had any of you made chicken katsu or buttered chicken before? Which of the foods are you and your friends likely to make again?

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