I have welcomed a family of 4 people from Michigan.
Their request was karaage, Japanese fried chicken.
6 years old boy participated in cooking at the class.
He is making mochi dough, great job!
The menu for this class was;
Gyoza dumplings with pork and vegetables, Chicken karrage(Japanese style fried chicken), spinach with Tofu sauce, Miso soup and black rice.
My guests were from Montreal, Canada and they booked the class several months ahead of time! They informed me one of the gentlemen does not eat dairy products so I picked up a creamy white sauce made with Tofu as one of our side dishes.
I hope my guests enjoyed their time at my kitchen!
many thanks for coming!
The main dish was Sushi Rolls with salmon, avocado, Shiso leaves, Takuan(pickled Daikon radish) etc. We also cooked some prawns, heads for Miso soup and the flesh for ball-shaped Temari Sushi.
On this day, I welcomed two big Swiss guys who arrived at Tokyo just 2 days ago. For their body clock, it must be like cooking after midnight, but they were very happy and active, with lots of questions and fun talks!
We also prepared Japanese style fried chicken, Karaage. Batter is not very thick and outside is crispy, inside of the chicken thighs so tender and juicy with good flavor of garlic, ginger and soy sauce.
Of course, I asked my guests to shred our most important staple food, Katsuo bushi (smoked bonito fish), which we used in our Dashi soup stock for Miso soup. We Japanese are almost addicted to this Umami taste & aroma. My Swiss guests found our home-made Miso soup very tasty, too. He even took a very nice photo and send it to me.
Our cooking classes are always REALLY hands on so I am afraid my jet lagged guests might go straight into bed afterwards… but I hope they enjoyed their first home cooking experience at Tokyo apartment.
Many thanks for coming!
My guests from Canada requested;
Chicken Karaage, Japanese style fried chicken & Tempura with prawns and vegetables.
Summer is a great season to cook Tempura, as we have a variety of colorful vegetables perfect for this menu, such as Kabocha pumpkin, eggplant, Shiso leaves, and corn!
When I do Tempura with corn, I take all corn pieces off the cob with my fingers. This is a rather tiring process when I cook alone but my guests did it beautifully! So I could enjoy some yummy Tempura of corn at lunch table with my guests, thank you for my team!
If you are a fan of coriander/cilantro, chop a bunch of fresh green ones and add to corn. For this Tempura, I recommend to eat just with salt simply. Or maybe with some thick creamy Greek yoghurt with a pinch of salt & your favorite spices.
If not, our Japanese traditional Tempura sauce will do just as great. We use our Dashi(soup stock), soy sauce and Mirin. Mirin is a kind of Sake and very, very sweet but not a spoon of sugar added. We use this liquor mainly for cooking nowadays.
This traditional Tempura dip sauce works amazing with sweet seasonal Kabocha pumkin Tempura. That is one of my kids favorites but be careful when you cut kabocha, as its green skin is quite tough.
My young guests at this class were also really sweet and I enjoyed cooking with them a lot.
Many thanks for coming!
I have welcomed close father and daughter from Israel for ramen cooking class. The cooking day was the last day of their 45 days trip in Japan for them. I appreciate to choose our cooking class for their important day.
I had a request for cooking ramen and gyoza with chicken. I usually use pork for ramen toppings and cook braised pork in advance of the cooking class since braised pork need long time to cook.
However, chicken for ramen topping doesn’t need so much time and I can show how to cook it in the class. It is very easy, soft and moisture with little technique, moreover it goes with ramen.
The father and the daughter did a great job for cooking, at this time making gyoza. They picked up how to fold gyoza dumplings and made good shape.
They enjoyed cooking with long chopsticks.
Thank you for coming my ramen class!
I have welcomed a family from Philippine for cooking class. Their request was Chicken Karaage and ramen. The kids LOVE chicken karaage, which is Japanese fried chicken, and they want to learn how to cook to cook at home.
I strongly recommend to cook chicken fry at home. You can use fresh vegetable oil for frying which is healthier than dinning out.
I was so impressed that the boys have great cooking skill. They often cook at home and I heard the older brother baked cup cake for mom’s day by himself, wow!
They have wonderful knife skills!
I’m sooooo glad to hear they loved the Karaage which was made by themselves. I’m so proud of you guys!
Hope you cook Karaage at your kitchen.
Thank you for coming our cooking class!
The menu was;
Seafood Ramen with shrimp, clam & Japanese Dashi soup stock
Seafood Gyoza with shrimp & vegetables
spinach with sesame sauce
No chicken, pork but lots of seafood! My guest couple from Ohio, USA, really surprised me that they are enjoying various fish including Bonito & Hamachi (young yellow tail tuna) as Sashimi back home, thanks to a local seafood market with a good selection of seafood.
But it was their first time to handle the Katsuo bushi, Smoked Bonito in a whole piece. Here they are shredding a piece of dry Bonito at my place. It looks like a wooden kitchen utensil but it is a half body of Bonito, who could have weighed more than 2kg when he was in the ocean.
My guest couple also tried another very Japanese ingredient called Niboshi/ dried sardins. For soup stock, I rip off the head and soaked them in water, then simmer. But we also enjoy eating them as it is, a very good snack for your bones if you care. My guests crunched a piece of Niboshi and actually liked them OK, which pleased me a lot of course!
It was a gloomy rainy day but just perfect for a cookig class event, inside home and lots of good smells!
I hope my guest liked their experience at my kitchen.
Many thanks for coming!
Today’s menu was
: Chicken Teriyaki
: Spinach sesame salad
: Eggplant and Green peppers sauté with sweet miso sauce
:Rice and Miso-soup (Tofu and Seaweed)
The guests are fun couple from Switzerland!
They learnt hot to make Chicken Teriyaki TENTER and SOFT !!!So yummy !
It is always fun to talk about the different culture and we laughed a lots about each “fun” culture different.
Thank you for taking the class !
The menu for the class was;
Swordfish & Salmon Nanbanzuke sauce (fried and marinade with soysauce, vinegar & fresh vegetables)
Eggplamt with sweet Miso sauce
Spinach with sesame sauce
Miso soup with clams & rice
I tend to spend a lot of time explaining about basic ingredients we use for Japanese cooking, such as Katsuo Bushi (Smoked Bonito fish), Konbu, Mirin etc. Sometimes the tastes of them are too different for first timers to my country but my two beautiful guests on this day were doing very good.
With Katsuo and Konbu, we made soup stock and used it for Miso soup, as well as spinach sauce and swordfish marinade. They all worked out nicely & my guest completed our delicious and authentic lunch!
Later I learnd that one of my guests was a professional model, another was a title-holder of marathon ( in business suit!?!? )
Japanese food are rich in nutrition, low in calories so isn’t our food just perfct for them?
I hope they will enjoy cooking our food again in US.
Many thanks for coming!