I welcomed a couple from Australia this morning. They requested ramen as a main dish.
Since I got their booking the day before evening, so I din’t have enough time to prepare for braised pork for ramen which regularly accompanied with ramen topping. However, I could prepare for seafood ramen, the recipe calls salmon and shrimp, that doesn’t need so much time but produce nice testes.
We made pieces of gyoza as well as seafood ramen at the class. Amazingly, the lady made fabulous pieces of gyoza! She is like a professional, eventually i learned how to make gyoza.
Look at this beautiful wrapped gyozas!!
Ephemerally, the gyoza I made was not on this tray. haha. Now I got how to do this and I can share how to wrap nicely to class participants.
I heard she grown up in Chinese family and her mother is good at making gyoza. however, she said the wrapper in Japan is thinner than Japanese and the cookery is different from her family recipe.
She liked Japanese style gyoza very much and that is a relieve!
Hope you enjoy cooking seafood ramen and gyoza.
I had a request for simmered fish cooking from a couple from Marseille, France.
I enjoyed to talk with them about their city, since my husband and visited years ago and remember how beautiful place!
This is my first taking request for simmered fish as the main dish. The lady would like to learn something new Japanese taste. I agree I’d love to share something new taste to cooking enthusiast!
I’ve been subscribing Japanese traditional cooking school every week, and I have just learned how to cook simmered fish “nizakana” at the class.
The recipes of the class is always amazing, and no failure. However, I revise the recipe to suit my class for cooking beginners and change the ingredients what every country can obtain.
Then I made a new recipe for the couple and the ingredient I used was fresh red snappers.
Finally they made a delicious simmered red snapper, and they liked the new teste very much. I was big relieved!
My first class at Yotsuya on September is a Ramen Class.
The participants from Belgium and a couple from Australia.
A young Belgium girl traveled all over the world and we were really interested in her talk. Thank you for sharing your interesting trip experiences!
What we do in my class
I usually give lecture of each recipe what we will cook today at the beginning of the class. I show the ingredients and seasoning at this time and often teste those flavors.
Then participants cut all the ingredients. Using Japanese knife.
Participants mix seasonings or start to cook using recipes by themselves. Of cause I give them many advises and notices. Don’t worry I watch you! I tell everybody what’s going on “other recipes”
Cook and finish the dishes
Participants set their own table by themselves using ” table setting allocation ”
Then we say ” Ita-daki-masu” before eating.
Miso-Ramen with sautéed vegetables, pork miso, seasoned eggs, braised pork
Sesame dressed cucumbers
Today’s class was requested by Japanese woman, Ms. M, who wants to give a class to her Egyptian employee, Ms.D. Very kind boss!
Ms. M and I take time to decide the menu; what we can cook as Halal food for Ms. D, I decide to cook Tempura, since her food restrictions are either no alcohol no pork.
Today’s menu Jul 27th ’16
various kinds of salt (matcha, seakelp, shiso flavor)
Cucumber sesame vinegar dressing
Steamed eggplant with bonito flakes
rice and miso soup
I’ve tested several times to make nice Japanese dashi seasoning without sake and mirin. Sake and mirin are fundamental seasonings for Japanese food. Finally I found out using mixed dried dashi ( mackerel, shiitake, bonito and sea kelp) instead of using simply dried bonito flakes. The mixture produces the complexity of Umami flavor to dashi stock.
I also prepared matcha salt, sea kelp powder and salt and shiso flavored salt as accompany for tempura.
I’m so glad to hear that Ms. M gave me email later, Ms. D enjoyed the class very much. I did enjoy the class very much, too!