Hana Etsuko Dethlefsen

Hana Etsuko Dethlefsen is passionate about simple and authentic Japanese home cooking. Born and raised in Canada to a Japanese mother and German father, Hana had the opportunity to live in Japan from 2001-2004. Her love of bridging culture and cuisine led to the creation of her cookbook Let’s Cooking – a go-to guide on the basics of Japanese cuisine and her website. Today, Hana is a culinary arts instructor at the University of British Columbia and calls Vancouver home. Her favourite locally-sourced dish is sea-inspired 親子丼 (oyako donburi) – grilled salmon and raw, marinated salmon roe on rice with mizuna greens.

Videos

Appetizer Side

Main

Appetizer

Main

Recipes

Photo of Deep Fried Tofu with Tempura Sauce

Deep Fried Tofu with Tempura Sauce
Here we deep fry the firm variety to a crispy golden brown (helped by the magic of potato starch) served with a red chili relish and a classic tempura sauce.

Photo of Tatsuta Fried Chicken

Tatsuta Fried chicken
We find chicken thighs to be considerably more tender and flavorful than the more popular breast meat. The sake and soy marinade ensure juicy meat and the potato starch gives each bite a light flaky texture.

Photo of Julienned Potatoes with Fish Roe

Julienned Potatoes with Fish Roe
Think of this as the Japanese answer to french fries. The difference is the julienned spuds are slowly sauteed so they DON’T brown but remain a soft white flesh then flavored with salty fish roe.

Photo of Foil Baked Mushrooms

Foil Baked Mushrooms
Another deceptively simple Izakaya Japanese pub food. Sure beats beer nuts.

more

One World Kitchen is proudly supported by

Canada Media Fund

production credits

Credits