Class report from cooking classes
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 !
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!
The main dish for this class was chicken Karaage (Japanese style fried chicken), accompanied with aubergine with Miso sauce, spinach in sesame sauce, Miso soup of Enoki mushroom & fried Tofu (O-a-ge) and a bowl of rice.
My guest was a family from Western Australia. Their two young boys were learning Japanese language at school and they also were big fans of our food, wow! Even my youngest guest adventured to use our smoked Bonito grater.
Boys were looking for a Bento box to take home from Tokyo. Chicken Karaage is one of the best food to put in lunch boxes and children in our country, including my own, all love it. It is a kind of menu Japanese Mum and Dad make when we want to cheer up kids, or for a special occasion Bento such as school excursions etc.
Like most family menu, each house has a slightly different Chicken Karaage recipe. I use potato starch for batter and garlic & ginger for flavor. My young guests liked them very much but what they also loved was a bowl of rice with a sprinkle of Furikake (flakes of salty smoked Bonito, herbs, sesame etc.), so truly Japanese homey style!
Many thanks for coming!
Musubi cooking class in Tokyo offers you the special, cultural experience