I was so glad to hear from a couple from Sydney, just took my Ramen class weeks ago.
They are real foodie and Japanese food lovers. I had great time with them cooking together and I learned a lot from them too.
Surprisingly, I got email from them this week and they already cooked Ramen using a recipe what we cooked at the class. A bowl of ramen looks just like the ramen in my class!
The cha-shiu, braised pork, seems soft and juicy and the runny egg is perfect. They said the runny egg yolk was littile challenging, but I can’t find any problem??
I’m so glad to know you enjoy the ramen at home.
Thank you very much for sharing such a wonderful experience!
I have welcomed a couple from Sydney and a student from Brazil. getting to know each other and alt of laughing.
Since it’s a hands on class, the participants measure the ingredients by themselves.
Draining ramen noodles, good job!
Thank you for making our class fun and great!
The name ‘Nanban-zuke’ may sound unfamiliar but this is one of our popular seafood dishes. Nanban indicates that the dish has its origin from 16C Europe. Considering the history of Japan, ‘Europe’ in those days means Portugal and Spain at many cases.
I assume the process of deep frying and marinating afterwards with leek and other vegetables may be the ‘Nanban’ character. But this is a typical home cooking food for us today and it goes nicely with white rice or a glass of Sake!
I often use swordfish for Nanbanzuke. It is a white meat fish, tender like chicken breast but also is easier to handle, because you don’t need to pinch tiny bones.
First you deep fry the pieces of swordfish powdered with potato starch. Then marinate them in soy sauce, rice vinegar, mirin etc. Lots of vegetables are also put in this marine sauce, such as carrot, celery, leek, spring onion etc. So it almost looks like a salad with fried fish.
You may be afraid that anything deep fried is not good for your health, but I think if you eat them with lots of vegetables, no need to be scared at all.
If you choose more vegetables for side dishes, such as spinach with sweet sesame sauce (another very popular dish at our classes), accompanied with Dashi soup of mushrooms & rice, your meal would be rich in fiber and quite nicely balanced.
On this March 8th cooking class of Nanbanzuke, I welcomed a family from Sydney. Mama (means Mum in Japanese) is obviously a very good cook so everyone in the family loves to cook, too. It was actually a lot of fun to exchange some interesting information on ingredients and cookery with this foodie family!
I hope they enjoyed their time at my kitchen as much as I did.
Many thanks for coming!
The other day, I had a lovely family from Sydney, Australia.
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.
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
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!
As always, seasonal fruit for desert.
Thank you so much for coming to Musubi Cooking Class!