The main dish for this early October class was Chicken Teriyaki, side dishes as a small portion of Gyoza with pork & vegetables, as well as spinach with sesame sauce.
It was a lucky class as one of my guests happened to be a cooking teacher at primary school, so everything proceeded very smoothly. Lucky for me too, as I could exchange some interesting recipes with her after the class! My twin daughters are looking forward to trying them very soon during their winter vacation.
People gathered at my kitchen on this day were a lovely family from Denmark and a talented couple from Perth, Australia. So naturally the conversation got started about the Danish royal family and a bride from Australia! What a small world.
Chicken Teriyaki dish was a request and the Dad was particularly patient to learn the recipe. With authentic Mirin and Shoyu simmered together, Teriyaki sauce would naturally turn thick and shiny.
If you like it sweeter, you may add more Mirin or sugar. If you prefer savory, maybe reduce the amount of these sweet seasonings. Home cooking is always simple once you understand the basic formula.
I hope my guest enjoyed their experience at my kitchen as much as I did.
Many thanks for coming!
I had a request form a young Danish man to cook ginger pork as a main dish today. Actually, he requested a recipe calls a few ingredients. Then I gave several dishes and he picked up pork ginger.
He found out there are many pork menus in restaurants in this country. That is true, we eat more pork and chicken dishes than beef dishes since beef is an expensive ingredient either restaurants and grocery stores.
He cooks egg omelet, tamago-yaki. You might see tamago-yaki in Tsukiji fish market as a street food. The recipe of Japanese style egg omelet calls mainly egg, sugar and soy sauce. If you have square pan, you can make nice square omelet, but even if you don’t have the pan, as long as you have spatula, you can make nice shaped omelet in a round pan.
It seems not easy to make square shaped egg omelet, but once you get it to roll the egg sheet you can do it by yourself.
Hope you bring the technique back to your home and show off to your family beautiful egg omelet!
Thank you for coming my cooking class Ms. A from France, Mr. and Ms. V from Denmark and Mr. E, French man from India. Wow! Very international class today! Their talk went very well in French and the class as a kind of salon for socializing.
Menus on Jul 29th
Horse Mackerel Nanban-zuke
Cucumber with sesame-vinegar dressing
Sautéed eggplant with red miso paste
Rice and Miso soup
Fresh bonito is now in season, so I served bonito sashimi as an extra dish since I want guests to taste Japanese seasonal flavor. Bonito has a strong flavor so the sashimi commonly served with Japanese herb as garnish, such as grated ginger, shisho leaves, myouga and fresh thin sliced onion. Also bonito sashimi go with Ponzu sauce and it always served together.
It was kind of my “research” to serve little dish of bonito sashimi if non Japanese guests pro to the taste. Since the bonito has a strong flavor as I mentioned, and shiso leaves and myouga are Japanese unique flavors too so do people accept those flavor?? As a result , those flavors are accepted today’s all attendees in this class, and they liked it, yeah!!
I decided I will serve something unique seasonal little dish in my class. If someone may not like the flavor, I apporgyze sincerely. However, I believe it is a kind of an experience to taste what we Japanese eat and appreciate seasonal food in certain season.
I hope enjoy them!