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!
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!
Today was the Private class.
The 2 main dishes are Tempura and Pork Ginger.
The point of Tempura preparation is remove water from and keeping ingredients cool.
Deep frying time! We put the ingredients a little by each in to the oil then we can keep oil temperatures.
We also made Pork Ginger, Japanese sesame spinach salad and Green pepper stir fry with young fish.
It was really fun class! Thank you for coming.
Participants today are a couple from UK and young friends group came from Switzerland. They became close over cooking time and exchange their trip tips in Japan.
Assorted Tempura: summer vegetables and seafood
Cucumber with creamy sesame dressing
Summer vegetables with sweet miso sauce
I’m always impressed the students handle long chopsticks for cooking very well!
I have welcomed 2 ladies, they are Tokyo expats. One lady have just arrive from US and her friend have been in Tokyo more than one year.
They wanted to learn how to cook Japanese ingredients, especially vegetables.
Their request was vegetable tempura. so we cook mainly vegetables in the class.
Summer vegetables with white miso sauce
Cucumber with creamy sesame sauce
Fresh corn cooked with rice
My guests from Canada requested;
Chicken Karaage, Japanese style fried chicken & Tempura with prawns and vegetables.
Summer is a great season to cook Tempura, as we have a variety of colorful vegetables perfect for this menu, such as Kabocha pumpkin, eggplant, Shiso leaves, and corn!
When I do Tempura with corn, I take all corn pieces off the cob with my fingers. This is a rather tiring process when I cook alone but my guests did it beautifully! So I could enjoy some yummy Tempura of corn at lunch table with my guests, thank you for my team!
If you are a fan of coriander/cilantro, chop a bunch of fresh green ones and add to corn. For this Tempura, I recommend to eat just with salt simply. Or maybe with some thick creamy Greek yoghurt with a pinch of salt & your favorite spices.
If not, our Japanese traditional Tempura sauce will do just as great. We use our Dashi(soup stock), soy sauce and Mirin. Mirin is a kind of Sake and very, very sweet but not a spoon of sugar added. We use this liquor mainly for cooking nowadays.
This traditional Tempura dip sauce works amazing with sweet seasonal Kabocha pumkin Tempura. That is one of my kids favorites but be careful when you cut kabocha, as its green skin is quite tough.
My young guests at this class were also really sweet and I enjoyed cooking with them a lot.
Many thanks for coming!
The main dish was… well, some of my guests liked Gyoza dumplings with pork, others Tempura with prawns and vegetables, so we ended up making both and share. Fortunately there were 6 guests in total at this class and everybody was really good at cooking, thus everything went so amazingly smooth!
The ingredients I chose for Tempura at this class were prawns, eggplants, Maitake mushrooms, Shiso herbs and pumpkins. I cannot miss Maitake as that is my favorite Tempura item.
For Tempura dipping sauce, our regular recipe uses Dashi soup stock, soy sauce, Mirin etc. But I also recommend to go simple ways especially in hot summer days, with salt and lemon wedge.
My guests were a famimly from Houston, USA and a couple from Gold Coast, Australia. One of the ladies pointed out that we don’t need to visit Asian food stores for any special supply if we try Tempura with salt and lemon. I absolutely agree!
As one of our side dishes, we prepared Edamame, green fresh soy beans simply boiled and salted. This is one of our typical summer snacks. At Japanese bars and taverns, Edamame will often appear with a glass of beer. It is one of the healthiest snack to go but only in summer.
I hope my guests liked their home cooking experience at my kitchen!
Many thanks for coming,
The main dish was Sushi rolls with fresh Maguro(tuna) and salmon, as well as avocado, Shiso herbs, cucumber, pickled Daikon radish, sesame seeds etc. My guests were also big fans of Tempura so we decided to cook a small portion with prawns, eggplants and Maitake, my favorite mushroom.
For ingredients of our Miso soup, I chose another kind of Japanese mushroom Enoki (very thin and white ones) and fried Tofu called Abura-Age or Oage, which has a spongy texture and great to be in soup. Not to forget the finishing touch, a few finely chopped scallions as we like to put something green on top of our Miso soup.
My guest couple was from Washington D.C. USA, so they told me they are used to humidity. Still it was such a hot and humid day in Tokyo, unusual for late June. Sushi was a very good choice as it uses a lot of rice vinegar. I think it helps to understand the way of our cuisine if you actually visit Japan and taste things in our climate.
Both of them have very interesting professions. It was so nice to know that they manage to make a vacation to Tokyo out of their busy schedules and chose our cooking class out of so many great places out here!
Many thanks for coming!
Please note that we have two instructors offering different places. Both places are at the midtown Tokyo:
- Yuki’s kitchen is close to Shibuya Station and Shinsen Station.
- Kisshy’s kitchen is close to Yotsuya Station.
- 6-Sep-2016 Tue 10:30-13:30 Meeting at Shibuya station or Shinsen station, Main dish: Tempura, Instructor: Yuki, Price: 5000 yen, available seats 3
12-Sep-2016 Mon 11:00-14:00 Meeting at , Yotsuya Main dish: Ramen Instructor: Kisshy, Price: 5000 yen, available seats 3
13-Sep-2016 Tue 10:30-13:30 Meeting at Shibuya station or Shinsen station, Main dish: Pork Tonkatsu & Saba no misoni, Instructor: Yuki, Price: 6500 yen, available seats 4
14-Sep-2016 Wed 10:30-13:30 Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 4
15-Sep-2016 Thu 10:30-13:30 Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 6
18-Sep-2016 Sun 10:30-13:30 Meeting at Yotsuya Station, Main dish: Grilled salmon Instructor: Kisshy, Price: 5000 yen, available seats 4
20-Sep-2016 Tue 10:30-13:30 Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 4
21-Sep-2016 Wed 10:30-13:30 Meeting at Shibuya station or Shinsen station, Main dish: Oyako-don(Chicken and egg on rice) Instructor: Yuki, Price: 5000 yen, available seats 3
29-Sep-2016 Thu 10:30-13:30 Meeting at Yotsuya Station, Main dish: To be discussed, Instructor: Kisshy, Price: 5000 yen, available seats 4
30-Sep-2016 Fri 10:30-13:30 Meeting at Shibuya station or Shinsen station, Main dish: To be discussed, Instructor: Yuki, Price: 5000 yen, available seats 2