Class report from cooking classes
As the season heading into late Autumn in Tokyo, hot and comforting bowl of ramen is an ideal choice for lunch, dinner or even your late night snack. On this cool but sunny day, I welcomed a couple from Montreal, Canada.
My guests have been travelling east and west of Japan for 3 weeks and finally back to Tokyo. Naturally they have tried all kinds of great food but not had a chance to prepare Japanese meals so here we are in my little kitchen.
We prepared Tonkotsu Ramen and Gyoza, plus fresh salad with pickled Kombu. Gyoza is much simpler and easier than most people think but Ramen is a tough choice if you dare cook it from scratch. I buy fresh noodles from local shops but the rest are ALL home made.
After few hours of slicing and simmering and frying, our result was a nice and yummy lunch !
Merci beaucoup for coming to my class!
The menu for this early November class was Pork bone broth (Ton-kotsu ) Ramen and Gyoza.
My guest was a fun couple from UK, but they were originally from France and Italy and met each other in London, enjoying Japanese food at my little kitchen in Tokyo on this day.
Ramen is yummy but sometimes a little too heavy for ladies, but my guest lady enjoyed it so much she finished the bowl of noodles, simmered pork slice and flavored egg! Of course I was so happy to see empty bowls and plates!!
She said that they have had Japanese food many times but never really experienced cooking Dashi broth or preparing Japanese veggies and herbs with their own hands. Good food is everywhere but the beauty of home cooking class is that you actually get to see the whole process, tasting your ingredients at times, and see what they looked like before chopped or cooked.
Many thanks for coming!
Welcomed a very lovely couple of Rugby World Cup fans from QLD Australia ! They were not just sport lovers but enthusiastic foodies very much interested in our cuisine, so we challenged 2 main dishes and 2 side dishes, plus rice and Miso soup made from Dashi broth.
We cooked A LOT and our menu included:
Chicken Nanban style (sweet and sour, little bit hot marinade sauce for fried chicken, served with boiled egg & Mayo sauce),
Okonomiyaki (popular savory pancake with pork, cabbage, leek etc.)
Tempura of Kabocha pumpkin and aubergine,
Cold simple (but very yummy!) salad of fresh cabbage and marinade Kombu,
Among all kinds of dishes we prepared, my guests’ best favorite was perhaps our boiled egg & Mayo sauce, which is very yummy even without chicken and perfect for sandwiches as well.
Many thanks for coming to my little kitchen!
Musubi cooking class in Tokyo offers you the special, cultural experience