Chicken karaage class for a foodie couple

Our all time favorite, Chicken Karaage as a main dish today!

Served with “black” rice , Miso soup with potato, Mitsba herb etc. & vegetable side dishes with sweet and savory sauces.

 

My guest was a couple from US. Both of them are great cooks & the husband turned out to be a specialist of pickled vegetables. Of course, I ask him a favor to send me a recipe, which I did receive and am enjoying now, THANK YOU!!!   One of my daughter is a big vegetable eater and she LOVEs pickled food.

Here is the table of our lunch with Karaage, aubergine etc. Good food, good fun talk with good company.  Always my favorite moment.

I hope my guests also liked their experience at Tokyo apartment kitchen.

Many thanks for coming!

Akiko

Karaage with a foodie lady from HK

My family’s all time favorite menu, “chicken Karaage” today!

Side dishes are; aubergine with sweet & savory white Miso sauce on top, spinach with sesame sauce, Miso soup with Dashi broth & black rice.

My guest lady is from Hong Kong, so I asked her a lot of questions about Cantonese style Ramen noodles, especially what kind of ingredients are used to make soup broth. It was very interesting to hear her stories!

“Itadaki-Masu” means something like “Bon appetit” in our language.

Some people think it is said to show appreciation towards the chef,  but more importabtly it is meant to show respect towards all ingredients and food, as their precious lives (vegetables or fish or meat…) are taken to keep our lives and we should always be aware of that.

Many thanks for coming!

 

 

Vegetarian & Pork Gyoza & Miso Aubergine class / July 2017

Gyoza, Japanese style dumplings are becoming one of the most popular main dishes these days. It is fun to make, yummy to taste!  If you have several guests who have different dietary requirement, you can simply prepare different types of fillings.  Some with pork, some with vegetables, which is what I did at this class. 

I welcomed 4 girls from Ireland and USA on this day and 2 were vegetarians, so we prepared 2 types; pork Gyoza & mushrooms and tofu Gyoza. Both Gyoza also had vegetables like cabbage and same seasonings.  

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Once wrapped, they all look exactly the same so just be careful when you cook them to remember which is which. 

My guests also liked our side dish with eggplant.  In Japanese, eggplant is called ‘Nasu’, a simple short spelling but some Europeans call it ‘aubergine’, sounds more like a French dish with complicated technique but this is another easy and yummy home cooking menu.  

The Miso sauce for this menu is sweet and savory. It is hard to explain the taste so you must come and try yourself!

I also learned one new thing about Irish culture from my guests, Leprechaun. Another long spelling but I am a fan of Harry Potter so this was easy to remember. I hope this little man will bring a lot of happiness and good luck to my guest girls from west and east of Japan.

Many thanks for coming!

Akiko