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

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!

 

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!

 

 

“Karaage”, Japanese style fried Chicken for Texas lady

Today’s main dish was Karaage, or Japanese style fried chicken.

My guest young lady grating smoked Bonito fish. She was from Texas, America but also working in NY for fashion business! We had a lot of fun chatting about food, work, house, family, life…. everything!!!

We use potato starch to make it crispy outside.

Time to plate all our preparations!  Time to relax and have more chat ……My favorite moment at a class.

Many thanks for coming!

Akiko

 

Tempura, Sushi and Gyoza class WOW

This was probably one of the most challenging class this year but we made it!
Thankfuly we had 5 very skilled participants from BC Canada and Michigan US at this class.

The main dish choices are Tempura of prawns, Maitake mushroom (my favorite!) and vegetables, plus Sushi roll with Maguro(tuna), salmon and greens. For side dishes we prepared a small portion of Gyoza with pork and shrimp & spinach with our flavorful sesame sauce.

We started grating smoked bonito for Dashi soup stock, then prepared Sushi rice with seasonings, chopped veggies and wrapped Gyoza, and finally deep fried Tempura and rolled Sushi!

And I was astonished that one of my guest lady was going to be a speaker at a medical conference held in Tokyo that same evening! Indeed some people are super talented.

I have also learned one new thing at this class. My guest told me that avocado in Sushi rolls are first created by a Japanese chef in British Columbia, although we often call it ‘California’ style. I must visit ‘Tojo’s’ in Vancouver one day.

Many thanks for coming!
Akiko

Seafood but No Sushi Class

The main dish request for this class was “something seafood, but not Sushi” as the couple has already learned how to make Sushi before. So we did our popular seafood main dish Nanban style marinade of fried salmon & swordfish.

For side dish choices, my guest picked a menu using Kaki, the seasonal fruit of autumn and one of few indigenous kinds for land of Japan. Plus sweet & savory Miso sauce with grilled eggplant.

My guest couple told me they were living in a motor house and I was as curious as always, so they showed me some photos, and it was way beyond my imagination, truly gigantic! Their kitchen in the motor house is much bigger than mine in Tokyo apartment, with every nice equipment.

I am sure they can cook anything at their beautiful kitchen. Hope they have tried out our Japanese home cooking recipe back home.

Many thanks for coming!
Akiko

Pork Tonkotsu Ramen with a Canadian couple

The main dish was pork “Ton-kotsu” Ramen and Gyoza with pork & vegetables. It is amazaing how Ramen is so popular recently!

One of my guest has a Chinese family and he told me he used to wrap Gyoza once every week to help his busy Mum. He also worked for a restaurant in Vancouver for almost 10 years. No wonder he makes Gyoza and fried vegetables so effortlessly!

It was their first time to grate smoked Bonito fish but they both liked the flavor.  We made Dashi soup stock with Bonito and added into pork broth.

Of course everything turned out very yummy.

I hope my guests enjoyed our Japanese style dumplings and soup noodles.

I also enjoyed seeing him frying, Wow!

Many thanks for coming!

Akiko

 

 

Gyoza & Karaage class for Canadian foodies

The menu for this class was;

Gyoza dumplings with pork and vegetables, Chicken karrage(Japanese style fried chicken), spinach with Tofu sauce, Miso soup and black rice.

My guests were from Montreal, Canada and they booked the class several months ahead of time! They informed me one of the gentlemen does not eat dairy products so I picked up a creamy white sauce made with Tofu as one of our side dishes.

I hope my guests enjoyed their time at my kitchen!

many thanks for coming!

Akiko

Sushi Roll & Karaage class for foodie Swiss boys

The main dish was Sushi Rolls with salmon, avocado, Shiso leaves, Takuan(pickled Daikon radish) etc. We also cooked some prawns, heads for Miso soup and the flesh for ball-shaped Temari Sushi.  

On this day, I welcomed two big Swiss guys who arrived at Tokyo just 2 days ago. For their body clock, it must be like cooking after midnight, but they were very happy and active, with lots of questions and fun talks! 

We also prepared Japanese style fried chicken, Karaage. Batter is not very thick and outside is crispy, inside of the chicken thighs so tender and juicy with good flavor of garlic, ginger and soy sauce. 

Of course, I asked my guests to shred our most important staple food, Katsuo bushi (smoked bonito fish), which we used in our Dashi soup stock for Miso soup. We Japanese are almost addicted to this Umami taste & aroma.  My Swiss guests found our home-made Miso soup very tasty, too.  He even took a very nice photo and send it to me. 

Our cooking classes are always REALLY hands on so I am afraid my jet lagged guests might go straight into bed afterwards… but I hope they enjoyed their first home cooking experience at Tokyo apartment. 

Many thanks for coming! 

Akiko