Gyoza and Takikomi Gohan (flavored rice with chicken etc.) class

The main dish for this ALL girls class was our all-time favorite Gyoza, plus a few side dishes of auberges with caramel-like white Miso sauce, Kaki (persimmon) salad with Tofu cream, Miso soup with Enoki mushroom, and Takikomi Gohan instead of our regular rice.

‘Takikomi ‘ is a method of cooking rice with seasonings such as soy sauce, Sake etc. and putting a few kinds of vegetables and chicken.  Sounds complicated?  Well, all you need to do is just chop your ingredients and put them into your rice cooker, put seasonings and turn on the button.

This is a typically popular menu in autumn here in Japan, so we cut out some thinly sliced carrot into a maple leaf shapes to decorate our Takikomi Gohan.

My guest ladies were from everywhere, San Francisco, Salt Lake City, Honolulu and Tel Aviv, Wow!

It was a lot of fun and we were a great team in the Tokyo kitchen. The result was a gorgeous home made Japanese lunch of course! Some of my guests even had a second serve of our Takikomi, making me super happy.

Many thanks for coming!

Akiko

 

 

Salmon & Prawn Nanban style class for a family

Rugby World Cup continued… and more Rugby fans at my little kitchen !

My guest was a lovely family from Southampton, England and of course they were here to cheer Red Roses, I thought.   But their big Daddy was actually an enthusiastic fan of All Blacks. I am glad to have a jar of authentic Manuka honey from NZ to put on top of our dessert after meal.

It was a lot of fun to listen to their Rugby talks, as I was also a novis fan of Rugby by that time, enjoying watching the games on TV .

AND the main dish menu picked for this class was seafood.  We cooked salmon and prawn Nanban style, plus seasonal Kaki (persimmon) salad with Tofu sauce, miso soup with Dashi, rice etc.

Lots of fun and lots of laughs during cooking !

Many many thanks for coming and sharing great family time with me!

Akiko

Ramen and Gyoza class for an UK Rugby supporter

Rugby World Cup was still continuing in Tokyo and here I had a solo gentleman guest from UK.  I was not very familiar with this sport until we had this game as a hosting country and luckily, I was learning a lot about its rules etc. from my guest those days!

Between the games, my guest thought it would be an good experience to try cooking his favorite Japanese dish, Tonkotsu Raman with thick milky broth. This thickness of the soup mainly comes from pork leg bones’ marrow. Maybe unusual in European cooking as beef bones are much more common as  ingredients.

After enjoying Ramen and Gyoza cooking, my foodie guest was off to Kappa Bashi, famous kitchenware street for some more culinary adventure.

I hope my guest enjoyed his Ramen as much as watching Rugby games!

Many thanks for coming!

Akiko

Tonkotsu Ramen & Gyoza class for a German couple

The first class of October 2019 was for a couple from Germany, who has been travelling all over Japan and trying different types of Ramen everywhere.  One of their final stops was my little kitchen in Tokyo and we cooked our home made Ramen and Gyoza, plus a simple fresh salad of cabbage, marinated Kombu and sesame oil. Yumm!

My guests were big fans of Ramen but after cooking with their own hands, they also loved Gyoza very much.  Our Japanese style Gyoza recipe uses some pork  & A LOT of vegetables so it is not as heavy as it may appear. I am sure Gyoza will go greatly with a glass of good German beer!

Many thanks for coming !

Akiko

 

Tonkotsu Ramen &Gyoza class for OZ and US couples

Our menu for this September 2019 class was pork Ramen with Tonkotsu (pork bone) broth, accompanied with fresh salad and Gyoza dumplings, for my guests from Texas and Sydney.

The young couple from US was here to enjoy some authentic Japanese home cooking, husband being a chef at restaurant !  At this time, Japan was hosting our first-time-ever Rugby World Cup and my guests form Sydney were here to cheer the national team of Australia, Warrabies. But there was no game on this day so why not try home-made Ramen  and Gyoza?

Many many thanks for coming to my class!

Akiko