The cooking class guests today came from Boston and Seattle in US. I had a request for Chicken Karaage as the main dish.
A young couple from Boston had traveled in Japan for a couple of weeks and they flew back to Boston the next day of the class. The other guest, traveled alone has a culinary background and she is interested in Japanese traditional cooking. It was a great time to cook together with them.
We usually cook bonito dashi stock at the beginning of the class. This stock is fundamental of Japanese taste like chicken stock for French cooking. We cooked the stock at this time as well and shared little cup of the liquid for the tasting.
They “Kanpai!” Japanese meaning of Cheers! with the stock. I’m glad they understand such aromatic dashi stock flavor.
Today’s menu on Oct 13th
Chicken Kara-age s
Shredded cabbage with wasabi dressing
Cucumber sesame dressing
Simmered egg plant
Rice/ miso soup
I usually ask the guests to do the table setting. I believe it is a bit challenging for people who are not familiar with them but knowing the plate allocation is also good to know Japanese food culture.
Thank you for attending the class. Hope you’ll cook Chicken Kara-age in your kitchen!