Summary: The Culinary Institute of America’s Chef Tod Kawachi demonstrates how to make a flatbread pizza topped with oxtail, Kikkoman hoisin sauce, summer vegetables and fromage blanc. Chef Tod uses rich and succulent oxtail braised with the umami-rich hoisin sauace. This meat and sauce mixture forms the base of the pizza. To balance these rich flavors, Chef Tod adds fresh and bright vegetables, including asparagus, corn, and red onions. He also tosses baby arugula with rice vinegar to top off the pizza with a peppery and acidic finish. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com.<br> <a href="http://cia.podbean.com/mf/web/tdssd6/Kikkoman2011_Oxtail_Summer_Vegetable_Flatbread.mov">Download Podcast Video</a><br>
