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Asian Fusion Bootcamp

This course teaches you all about the techniques needed to master all types of dishes from China, Japan, Vietnam, Korea, and more.

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Course Details

Tutorials in this course: 18
Total viewing time: 1 hour 13 minutes
Total course time (including prep and cooking): 95 hours 12 minutes

 
*This unusually long course time is due to marinating, resting, and curing processes. 

Asian cuisine has a rich and storied history reaching back centuries. Cultures throughout the region have long shared recipes and traditions. This course breaks down the essential techniques, flavors, and recipes found in Asian cuisine. 

From yakitori to gyoza to spring rolls, our chefs will teach you everything you need to know. Learn how to make a beautiful bowl of pho. Cook up some perfect sushi rice. Even learn how to make a delicious teriyaki sauce. Get a jump start on mastering your favorite Asian dishes by firing up this course!

Chef Instructors

Chef Daniel Esses

Chef Daniel Esses is the executive chef of Three Muses in New Orleans. Before Three Muses, Chef Esses had an incredible culinary career working under celebrity chef John Besh at Restaurant August, and eventually became the executive chef at Frenchmen Street’s Marigny Brasserie.

Chef Macku Chan

Chef Macku Chan is the chef and owner of Macku Sushi in Chicago. Chef Macku uses his expertise in Japanese cuisine to pair fresh food and bold flavors, creating truly unique meals. In 2010, Macku Sushi was named one of Chicago Magazine’s Best New Restaurants.

Chef Gabriel Rosen

Chef Gabriel Rosen owns and operates popular Portland izakaya, Biwa, and sister ramen and juice restaurant, Noraneko. Biwa’s great success inspired an influx of Japanese ramen shops in Portland. In 2015, Chef Gabriel opened his own ramen restaurant, Noraneko where he serves infinitely customizable ramen and house made kombucha and juices.

Chef Michael Gulotta

Chef Michael Gulotta runs and owns the highly praised restaurant, MoPho, in the heart of New Orleans. At MoPho, Gulotta serves up Southeast Asian eats with Louisiana flair. Committed to sourcing the best, local produce, and producing the finest quality meals, Gulotta focuses on sustainability and strengthening the local economy. MoPho was named 2014’s Restaurant of the Year by MyNewOrleans.com has has been featured on Eater New Orleans, Best of New Orleans, and NOLA.com.

Chef Alex Diestra

Chef Alex was formally trained at the Western Culinary Institute in Portland and has worked in the kitchen at popular Asian Fusion restaurant, Saucebox for several years. He worked closely with chefs Gregory Gourdet and Jason Neroni before rising to Executive Chef in 2011.

Chef Gregory Gourdet

Gregory Gourdet is the executive chef at Portland’s modern Asian rooftop restaurant and lounge, Departure. At Departure, he is known for his ingredient-driven Asian cuisine, as well as offering gluten-free, vegan, and paleo menus along with the nightly dinner menu. Chef Gregory proved to be a tough competitor as runner-up on season 12 of Top Chef. He was named 2012’s Hottest Chef in Portland by Eater and in 2013 he was named Chef of the Year by the Oregon Department of Agriculture.

Chef Carlo Lamagna

Chef Carlo Lamagna serves as the executive chef at Portland's diverse European style tavern, Clyde Common, which Zagat called a "hipster paradise attached to Portland's Ace Hotel" and was named one of 50 Best Bars in America by Food & Wine. At Clyde Common, Chef Carlo has revamped the menu, adding several popular sharable plates that encourage a more communal dining experience.

What You Need

Equipment

- Cutting board
- Chef’s knife
- Paring knife
- Sauté pan with lid
- Stockpot
- Small saucepan
- Large bowl 
- Medium bowl
- Water pitcher
- Strainer
- Chinois
- Blender or food processor
- Immersion blender
- Baking sheet
- Tongs
- Thin spatula
- Spoon
- Whisk
- Bamboo skewers
- Dolsot or stone bowl
- Rice cooker 
- Paper towels
- Disposable gloves (optional)

Ingredients

- Ingredients are listed within each respective tutorial

Tutorials

How to Make Vietnamese Pho

Michael Gulotta
Advanced

This traditional, one-pot, Vietnamese dish is savory, comforting, and bursting with luxurious layers of robust flavor.

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An Overview of Tofu

Michael Gulotta
Easy

Tofu is easy to prepare, and makes for a healthy, delicious, and satisfying meat substitute.

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How to Make Perfect Sushi Rice

Macku Chan
Intermediate

"We're going to show you how to make perfect rice for sushi."

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How to Make Traditional Kimchi

Daniel Esses
Intermediate

Kimchi is a tangy, flavorful, fermented cabbage dish from Korea.

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An Overview of Yakitori

Gabriel Rosen
Easy

This traditional Japanese food proves "fast food" can be flavorful, healthy, and delicious.

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How to Make Traditional Gyoza

Gabriel Rosen
Intermediate

Learn how to make these traditional, pan fried and steamed Japanese dumplings.

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Authentic Vegetarian Spring Rolls

Alex Diestra
Easy

These vegetarian spring rolls are wrapped in lumpia wrappers and fried for layers of crisp crunchiness.

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Pork and Oyster Mushroom Egg Rolls

Carlo Lamagna
Easy

These pork and mushroom egg rolls are fried for a crisp exterior and served with a sweet and sour sauce.

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An Introduction to Kombu

Gregory Gourdet
Intermediate

Kombu adds sublte umami and earthy flavor to the base of soups and stews, and can be used to make the perfect flavoring for sushi rice.

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A Basic Overview of Shiso

Gregory Gourdet
Easy

Shiso is a Japanese herb with a light floral flavor that perfectly compliments fish, pork, and noodle dishes or specialty cocktails.

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Miso Cod with Bacon Dashi

Gregory Gourdet
Intermediate

This miso cod incorporates traditional Japanese ingredients to create a tender, sweet, and savory dish.

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Traditional Korean Beef Bibimbap

Gregory Gourdet
Advanced

This traditional bibimbap is served in a hot stone bowl, allowing the texture of the ingredients to continue to transform while you eat.

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Slow-Braised Korean Baby Back Ribs

Alex Diestra
Easy

This recipe combines traditional Korean flavors with the fall-of-the-bone goodness of slow-braisesd ribs.

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Korean Ginger Soy Sauce Marinade

Alex Diestra
Easy

This aromatic marinade has hints of salty, sweet, and sour flavors.

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Classic Teriyaki Sauce

Gregory Gourdet
Easy

This classic Japanese sauce is the perfect umami compliment to chicken, vegetables, or fish.

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