I welcomed a couple from Italy and a repeater participant from Florida. He took my classes last summer and kept laughing me during the class.
Ginger pork we cooked is one of our representative Japanese home dish. I’m glad to share the people how to cook the dish.
Crushed cucumber with sesame sauce
We had a lot of laugh! Thank you Mr,M!
We’ve welcomed a couple from Perth, Australia.
We cooked ramen and gyoza.
I was pretty impressed the beautiful flared gyozas! I’m proud of my students made better gyoza shape than me.
They are also good at handling chop sticks for cooking.
Crushed cucumber with sesame dressing
The main dish was pork “Ton-kotsu” Ramen and Gyoza with pork & vegetables. It is amazaing how Ramen is so popular recently!
One of my guest has a Chinese family and he told me he used to wrap Gyoza once every week to help his busy Mum. He also worked for a restaurant in Vancouver for almost 10 years. No wonder he makes Gyoza and fried vegetables so effortlessly!
It was their first time to grate smoked Bonito fish but they both liked the flavor. We made Dashi soup stock with Bonito and added into pork broth.
Of course everything turned out very yummy.
I hope my guests enjoyed our Japanese style dumplings and soup noodles.
I also enjoyed seeing him frying, Wow!
Many thanks for coming!
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!
I have welcomed beautiful family from Indiana, US.
The cooking day was their last day of 10 days trip in Japan.
Today’s cooking menus
Sushi platter ; Maki-zushi, salmon nigiri-zushi
cucumber with sesame dressing
Since all of the family member worked great, we cook all the dishes in time. great job!
Thank you all for sharing the special day in my cooking class.
The main dish was… well, some of my guests liked Gyoza dumplings with pork, others Tempura with prawns and vegetables, so we ended up making both and share. Fortunately there were 6 guests in total at this class and everybody was really good at cooking, thus everything went so amazingly smooth!
The ingredients I chose for Tempura at this class were prawns, eggplants, Maitake mushrooms, Shiso herbs and pumpkins. I cannot miss Maitake as that is my favorite Tempura item.
For Tempura dipping sauce, our regular recipe uses Dashi soup stock, soy sauce, Mirin etc. But I also recommend to go simple ways especially in hot summer days, with salt and lemon wedge.
My guests were a famimly from Houston, USA and a couple from Gold Coast, Australia. One of the ladies pointed out that we don’t need to visit Asian food stores for any special supply if we try Tempura with salt and lemon. I absolutely agree!
As one of our side dishes, we prepared Edamame, green fresh soy beans simply boiled and salted. This is one of our typical summer snacks. At Japanese bars and taverns, Edamame will often appear with a glass of beer. It is one of the healthiest snack to go but only in summer.
I hope my guests liked their home cooking experience at my kitchen!
Many thanks for coming,
This was going to be another pork Ramen and Gyoza class for an American couple from San Diego, until I receive a request from a family from Israel, one of whose daughters is Vegetarian but the rest of the family love Japanese pork Ramen. So we ended up making both together!
For vegetarian Ramen, I used dried Shiitake mushrooms and Konbu seaweed for a base soup stock. Then we also cooked fresh mushrooms and garlic with leek, soy milk, sesame paste and miso. For many vegetarian dishes, sesame does a great work but Miso is another very ideal seasoning.
This vegetarian version of Ramen soup turned out very rich and creamy, in fact my other guests also enjoyed tasting this soup.
For vegetarian Gyoza, I usually use Tofu and another kind of mushroom called Maitake. The only thing you need to mind is that Tofu will not be as sticky as meat when mixed, so the ingredients tends to fall apart and it may be a little harder to tack the filling inside Gyoza wrappers. A few drops of sesame oil might help.
The only issue was that there were a lot more preparations than usual and I did not take any photos of our yummy accomplishments (tears in my eyes)…
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!
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!
My guest for this class was a group of Galician and French couples. It was their annual reunion trip and I was honored to be part of their vacation in Tokyo.
Our lunch menu:
Pork Ramen with Miso meat sauce, stir fried vegetables, soy sauce flavored egg, pork slice as toppings
Pork and vegetable Gyoza
Crushed cucmber salad
Lots of questions and lots of fun talks! My male guests were very keen to use Japanese vegetable knives and I love the way they paused for a photo, Spanish Samurai at my kitchen!?
Ramen soup has 3 components, pork bone soup stock, Japanese Dashi stock with smoked bonito, dried sardine and sun-dried Shiitake mushroom, and simmered pork sauce of soysauce & Mirin. We also prepare a variety of topping so it tales a lot of work and preparation to make this simple bowl of hot noodles.
At the class we also made Japanese style pork dumplings, Gyoza. The recipe is originally from China like Ramen, but it is now a very common food for all Japanese families to cook & eat at home. We mainly grill the dumplings, then put the lid and steam to finish up our Gyoza.
I hope my guests enjoyed their time at my kitchen,
Many thanks for coming!