Flambé for Japanese Food

The term flambé is French for “flaming,” a cooking procedure that flames food with brandy, cognac, or rum. You’ll enjoy the spectacular visual fire presentation and the lingering liquor aroma on the food. I saw a TV show yesterday which applied flambé technique to various Japanese ingredients such as tonkatsu(pork cutlet.) Their experiments were so interesting that I saw great possibilities regarding this technique. A chef elegantly demonstrated his own creative recipes, flambé tempura and flambé kinako-topped daifuku-mochi! That was fantastic. Do you feel my heart beating, do you understand? Nikiri sauce in Japanese cooking is basically the same idea. How about a flambé with shochu or awamori? Don’t play with fire too much…

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