Sushi & Agedashi Tofu class

It was a “2 x Main dishes” class for a couple from Melbourne, Australia. This occasion was their 30th anniversary trip and I was very much honored to be a part of such special time with this academia couple.

Husband choice was Sushi roll, while wife’s choice was Agedashi Tofu and the couple decided to try both recipes at my Tokyo kitchen.

‘Agedashi Tofu ‘ means ‘deep fried(age) Tofu’ in a bowl of ‘dashi (Japanese soup stock)’. So now you may get a clear image of this menu. This can be a nice and filling vegan dish if you use Kombu & Shiitake mushroom soup stock for your Dashi. At the class, I normally use smoked Bonito and Kombu for my stock.

For my family, I sometimes add deep fried chicken tender, shrinp, aubergine, okura etc. as well as Tofu. Then this can be a big main dish for everybody.

Wishing my guest couple another wonderful 30 years together and  many thanks for choosing our home cooking class!

Akiko

Seafood Nanban style class

The maindish choice by ladies from Australia was seafood, so I picked up swordfish and salmon Nanban style. I use a lot of fresh vegetables in Nanban marinade sauce.  Fillet of fish are deep fried and this may sound a little heavy, but the combination with veggies and vinegar, Mirin etc. turns into a healthy and rich harmony. No special skill needed of course!

A couple from Poland also were both  seafood lovers and we all worked hard in the whole morning hours, ended up with a traditional homy Japanese lunch at table.  Itadaki-masu!

One of side dishes was also using poplular seafood in our country, salted cod roe,  with lightly boiled  lotus root,  plus a hint of Yuzu citrus.

My guests were very interested in Dashi soup stock and I had a lot of questions, my excuse for not taking any photo while cooking…

Many thanks for coming!

Akiko

Gyoza and various side dishes

This was a class filled with happy voices for a group of French girls reunion.

Their choice was a perfect food for intimate gathering; Gyoza with home made filling of pork, leek, garlic chives etc.

We also prepared a several side dishes includig salmon & avocado etc. One of their favorite was Miso soup using potato. Yes, potato is something from Americas and often used in European cooking, but it is actually a popular ingredient for our Japanese Miso soup as well.

My guest girls successfully mastered how to make nice and even frills on Japanese style dumplings. I am hoping maybe they are making Gyoza again on their next occasion together.

Many thanks for coming!

Akiko

 

Pork ramen & Gyoza class for honeymoon

Today’s guest couple was from Paris, France, very talented  florist & doctor on their honeymoon.  The cooking class was a gift from their brothers and sisters, such an honor and privilege for us to be chosen for such an important occasion!

They were very famiiar with our Japanese culture, including our history, pop culture, gastronomy & of course, Manga!   From  “Amaterasu Omikami” to “GTO”,”Monster” etc.,  many other things came up on our conversation while chopping veggies and wrapping Gyoza.

Everything is ready and finally it is time to taste our great outcomes, yummmm!  No hurry but make sure you taste the noodles while hot.

Many thanks for coming!

Akiko

Ramen & Gyoza class with US MBAs

Time to make Gyoza dumplings! Today I welcomed two MBA students form Pennsylvania. Girls were going to prepare these Japanese dishes when they go back home. I am sure it went well as both of them were very quick learners!

One of the first tasks is to grate smoked Bonito. Enjoy the fresh aroma!

Be very careful with your fingers!  My Mum used to tell me.  But no worries,  none of my guests has made any cut (at least so far).

Here we are! After an hour + of hard work in the kitchen, time to enjoy self-cooked pork Ramen, Gyoza and fresh salad.

Many thanks for coming!

Akiko

 

Agedashi Tofu, Okonomiyaki pancake & more

This was a private class with 2 main dishes & more; Agedashi Tofu (deepfried Tofu dipped in Dashi sauce), Tenpura with prawns and mushrooms, and savory Okonomiyaki pancake with pork, cabbage etc.

My guest are from Chicago, USA. A talented couple of architect and doctor wishing to try some Japanese home made dishes.  I felt very close to her from the beginning, then we found out that we are both mothers of twin kids! meaning you have gone thru a lot and somehow survived until today…

There were a lot of chopping and slicing and frying to do, but we made it beautifully!  Plenty of food and fun chatting over lunch table.

Many thanks for coming!

Akiko

 

 

 

Juicy, crispy and chewy!

It is amazing how Ramen & Gyoza are widely known as Japanese food. Today’ s guest are beautiful sisters from Australia. welcome to Tokyo!

If you are keen to experience the local feeling of these comfort food, home cooking is one of the best option, especially for Gyoza.

Oishii but very hot!! The first bite of Gyoza is always hoooot so be careful.

Enjoy the juicy filling, crispy bottom and chewy steamed top of dumplings.

Many thanks for coming!

Akiko

Pork Gyoza & Ramen class for Aussie couple

Gyoza making with an Aussie couple today!

Wrapping a spoonful of filling with Gyoza skin. Dumplilngs may look a little complicated to make, but Japanese style Gyoza is simple as ABC.

 

My guest  couple has made them very neatly!  Thank you for a great job!!

And of course, Pork Ramen is coming with Gyoza. Now, some people think Ramen is a simple bowl of soup & noodle but it is NOT. That is also why there are layers of flavors.  Come and find out yourself when  in Tokyo!

Many thanks for coming!

Akiko

Gyoza and Tempura/ 2 main dishes

Today’s students are group from San Diego it was so much fun !

Today’s menu is 2 main dishes :Gyoza and Tempura

and 2 side dishes:Japanese sesame spinach salad / cucumber salad

tofu and Okura miso-soup

always so much fun to make Gyoza with family and the friends! Let’s do Gyoza Party!!

And also preparation of Shrimps for Tempura.

Itadakimasu!

so much fun class it was.

Thank you!

2 main dishes

Today’s class is for 2 main dishes!

Today’s menu

2 main dishes :Nikujaga (Japanese style Beef and Potato stew) and Tonkatsu (Pork Cutlets)

2 side dishes: Spinach Salad with sesame sauce and Miso-Dengaku(Eggplants and Tofu grilled with sweet miso-sauce)

rice and Miso-soup(Komatsuna and fried-tofu)

Students are fun couple from France.

It was fun class! Thank you!

ITADAKIMASU!