2 Main dish class-pork Ramen & Tempura

Voila! Pork Ramen is complete finally!!

This was a challenging 2 main dish class and my guest Australian snow borders’ choice was; Pork Ramen and Tempura with prawns and seasonal vegetables.

Stir frying Miso meat sauce, whie a pot of pork is simmering on low heat.

Time to deep fry Tempura! My favorite ones are Lotus root and Maitake mushrooms…Yummmmmm

After a few hours of chopping and mixing and frying, here we are enjoying a variety of home made Japanese dishes together.  What a great job, mate!

Many thanks for coming!

Karaage with a foodie lady from HK

My family’s all time favorite menu, “chicken Karaage” today!

Side dishes are; aubergine with sweet & savory white Miso sauce on top, spinach with sesame sauce, Miso soup with Dashi broth & black rice.

My guest lady is from Hong Kong, so I asked her a lot of questions about Cantonese style Ramen noodles, especially what kind of ingredients are used to make soup broth. It was very interesting to hear her stories!

“Itadaki-Masu” means something like “Bon appetit” in our language.

Some people think it is said to show appreciation towards the chef,  but more importabtly it is meant to show respect towards all ingredients and food, as their precious lives (vegetables or fish or meat…) are taken to keep our lives and we should always be aware of that.

Many thanks for coming!

 

 

US Family gathering over Ramen & Gyoza

Family and friends came from west and east of USA and got together in Tokyo apartment kitchen for Ramen & Gyoza cooking class.  Wrapping the Gyoza with pork and veggies filling. Fun!

Mixing the Gyoza filling ingredients requires good pressure with both hands.  ARIGATO for a great job!!

Slicing a lump of pork done by the great father of the family!

I hope my guests all had a memorable time in Japan…

Many thanks for coming!!

Akiko

Ramen for Xmas? Why not!

My guest from Paris, France were a mother and daughter , eager to try some home cooking Ramen & Gyoza, so here we are!  We cooked chicken based soup broth flavored with Miso.

This was during Christman holiday season. have you noticed a decorated tree in this photo?

Parisian madame et mademoiselle tasting Ramen noodles with chopsticks!!

Many thanks for coming!!!

Akiko

Ramen & Gyoza class for an Aussie couple & Swedish café owner

“Oishi-!”  do as Japanese do when photo-shooting in Japan!?

The main dish for this class was Pork Ramen, with pork broth & Japanese Dashi soup stock, with toppings of Miso flavored pork and meat sauce with Japanese seasonings.

For Gyoza, we chopped cabbage, garlic chives (Nira), leek etc. Add a little bit of grated garlic if you like.

Both are served sizzling hot and full of rich meaty flavors, so I recommended something cold and fresh as a side dish. I would like my guest to try something different while they are at Tokyo apartment kitchen so here it is, fresh cabbage torn into one bite size with hands, marinated with sesame oil, salt and pickled Kombu! If you like soy sauce & vinegar flavor, try this easy side!

My Swedish guest owns a cafe near Stockholm serving some menus inspired by Japanese taste such as Maccha, while my guests from wine country Adelaide were big fans of anime.

I hope they all find our home cooking dishes as good!

Many thanks for coming!
Akiko

Private Class for Vegetarian Dishes with Autumn harvests

 

The main dish was chosen as Vegetarian Ramen for a guest lady from Israel who has been vegetarian for many years. Side dishes include cold fresh cabbage with Konbu marinade, Gyoza dumplings with lotus root, Kaki (persimmon) & greens dressed with creamy Tofu sauce etc.

My guest was very interested in Japanese Dashi soup stock with dried Shiitake mushrooms & Kombu kelp. Both are essential products for Umami in our cooking.

Kombu is very rich in glutamate or glutamic acid, which is contained in most vegetables but by far the most in dried Kombu. Another ingredient known for richness in glutamate is dried tomato.

Dried shiitake is known for its richness in guanylic acid or GMP, like many kinds of mushrooms around the world including dried porcini. This may be explaining why many Japanese people are deeply in love with Italian food!?

My guest lady was a medicinal food professional with a vast knowledge about Chinese herbal medicine & dietary, so it was very inspiring to share some time with her in the kitchen cooking and talking about various vegetables and foods!

Many thanks for coming!
Akiko

Ramen class!

Ramen and Gyoza class ! There are so many Ramen restaurants in Japan and all taste is different depending on soup stock. Yummy and not so expensive so it’s easy to eat Ramen at restaurant but “homemade Ramen” is always taste great!

If you never made Gyoza by yourself, please come to our class and learn how to make Gyoza! It’s always fun and so yummy!

normally I make around 100 when I make Gyoza, then I put in the freezer then I can eat Gyoza anytime I want!

We made 2 other side dishes. Pickled wakame(seaweed) and cucumber / and Turnip Pickled in soy sauce.

Itadakimasu! Thank you for coming!

Vegetarian & Chicken Ramen for a family reunion

It was a request from a daughter who is now working in Germany to cook vegetarian Ramen & Gyoza, with her loving parents visiting from Australia. My pleasure to host a family reunion in Tokyo!

For Mum and Dad, we cooked some simmered chicken for Ramen and included pork in Gyoza filling.

For vegetarian Ramen, the topping was fried Tofu, cilantro, diced tomato, stir-fried eggplant & mushrooms etc. Of course soy sauce and Mirin flavored egg, too.

There was a lot of preparations to do but my guest family made it and our lunch tasted wonderful!

Before coming to my place, they were travelling the route of a Japanese poet, Matsuo Basho’s tour up north to Matsushima and it was very interesting to hear about their experiences, including a beautiful Haiku poem father created during his stay in Matsushima!

Many thanks for coming!
Akiko

Ramen and Gyoza class

Today’s class was Ramen and Gyoza class for 6 students !!! From U.K, France, Spain…all over the Europe:-).

I always start prepare cooking the Ramen soup stock (made by Chicken and Pork and ginger and green onion) the day before the class which I always explain to the students advance. To make Ramen Soup stock takes long time and getting better taste if it takes a time.

We made 80 Gyoza(pork dumplings) !!!!! and everyone ate all !!!! To make Gyoza with the family and the friends is so much fun !

Looks yummy right !!!!??? You can’t stop eating Gyoza !!!!!

Itadakimasu !!!!!

We had a fun lunch together !

Thank you for coming today.