Maguro steak with teriyaki sauce on March 13th Class.

I have received a request from a German couple visiting Tokyo that they would like to try Japanese Maguro (tuna) cooked as a steak. They also wrote that they are interested to see how to prepare Teriyaki sauce. So the menu was decided to be Maguro steak with Teriyaki sauce for their cooking class. 

My son and daughters all love to eat Maguro but we mostly eat it as Sashimi, so our Maguro is always rare, or more precisely un-cooked. Therefore, to me,  Maguro is naturally something to be tasted as rare as possible and even as a steak, it was to be done very rare or medium rare, with bright rose pink colour inside.  If it is cooked well-done, then it would taste like canned tuna, which is not really something for guests travelling all the way from Europe to Japan! 

For Teriyaki sauce, I usually use Sake, Mirin, soy sauce and sugar. This sweet & savory sauce is well known for chicken. But as a companion for Maguro, a little bit of Wasabi paste may also be good as it helps to reduce the fishiness. Of course Sashimi quality Maguro is never really fishy (at least for us Japanese) but just in case, as some of my guests are not used to eating lots of seafood.

 Before serving, we sliced Maguro steak like a modest sized roast beef so its nice rosy meat is visible on the plate. Then we chopped some green onions and sprinkled them on top of our Maguro.

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The couple said they do not eat much seafood at home but finished all of their very rare Maguro steak. It is always my pleasure to see empty plates at the end of the class! 

Many thanks for coming!

Akiko

Oyako-don (Chicken and Egg Rice Bowl) Class

The other day, I had a lovely family from Sydney, Australia.

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You can see how much fun we had during the cooking class.  Plus, the intimacy of having visitors to Japan come into your house to learn creates a wonderful bond that we all remember forever.

This time, we talked a lot about the difference of ingredients and the cooking difference between Japan and Australia.

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The day’s menu was:

Main dish:  Oyako-Don (Chicken and Egg Rice Bowl)

Side dishes: Tofu-Steak with Miso Marinated Pork and Eggplant in Dashi

Plus, Rice and Miso Soup with Tofu

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Itadakimasu!

I was able to answer lots of their questions about Japanese culture, wearing kimonos, and education. We had a really fun time together.

And also we talked about Japanese table coordination and Japanese flower arrangement. They loved ZEN style!

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As always, seasonal fruit for desert.

Thank you so much for coming to Musubi Cooking Class!