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!
G’day for my Aussie guest, a couple from Melbourne.
The menu was one of our most popular dishes, Ramen as a maindish, accompanied with a side dish of Gyoza and simple fresh cabbage salad with pickled Kombu.
One of my guests was a fan of spicy seasoning and he actually liked pouring a few extra drops of La-yu, red chili flavored sesame oil in his bowl of Ramen.
The bottle on the left is the one I normally use for my Ramen and Gyoza. Of course there are many different types of chili seasonings and they can be found at supermarkets and groucery stores.
Hope you will discover a lot of new yummy things in our city,
Many thanks for coming!
Swordfish and vegetables cook in miso sauce
Summer vegetables with sweet miso sauce
I’ve welcomed one group of two families at the class. They came from different places, Colorado and Melbourne, and they are really close. It is their annual reunion trip. Thank you very much for choosing our cooking class! There are lot of laughing and fun during cooking and lunch time.
They did good job for making mochi for dessert.
See their all beautiful smiles!
Hope you have wonderful trip trough Japan and more wonderful food experience!
I welcomed 2 couples at this class and both happened to be newly engaged, one of them had got engaged just the day before coming to my class, on top of Mt.Fuji, enjoying the panoramic view of sun rise up there!
So the class was full of happy feeling from the start and lots of fun talks. The only incident was that I was too busy chatting to take photos of what we prepared but believe me, they were yummy!
The menus include; pork Gyoza, chicken Karaage (deep-fried with potato starch), Bok Choy style stir fried Komatsuna green. No miso soup for this class as it was a boiling hot summer day.
My happy guests liked Gyoza and chicken very much. To make Karaage, we marinade chicken pieces in a bag of soy sauce etc. Don’t forget to put some garlic and ginger. You may prepare this a day before if you have time.
While wrapping Gyoza, I was asked many questions about our culture and life. Some are not necessarily related to food and very interesting, such as “Why are there no garbage bins on streets nor stations?”, “Do you really eat KFC for Christmas gathering?” etc.
I simply give my answers on each topic. It may not be accurate, but I suppose it is a good chance to get to know the Real Housewives of Tokyo!?
I hope they enjoyed their time at my kitchen.
Many thanks for coming!