Flavor blooms as Chef Takashi Yagihashi delights senses for Macy’s Culinary Council event
March 30, 2016
Chef Takashi explains how to prepare tofu steak
Spicy Napa Cabbage
Spicy napa cabbage slaw is prepared to go with fried chicken
Chef Takishi pleased the crowd with three dishes: tofu steak with Japanese mushrooms, shrimp shumai and chicken tatsuta-age.
When it comes to fried chicken, legs are best. This dish is prepared with a spicy napa cabbage slaw
Chef Takashi demonstrated the proper way to extract juice from fresh ginger
When Takashi pointed at her in the front row and said “You know how to cook!” Audrey came up to help prepare shrimp shumai
While preparing Shrimp Shumai, Takashi waxed poetic about fresh water chestnuts
Tofu steak is a quick, healthful meal. Takashi says meals should be quick and simple.
All three dishes were prepared with fresh, flavorful and healthful ingredients.
The Minneapolis crowd was pleased to sample bites of Takashi’s creations.
Chef Takashi pleased the crowd with three dishes: tofu steak with Japanese mushrooms, shrimp shumai and chicken tatsuta-age.
Takashi fielded questions from the crowd. He said he always learns something from the audience.
Takashi was assisted in the kitchen by Susan
Guests were able to have the chef sign copies of this book, Takashi’s Noodles after the cooking demo.