Class report from cooking classes
I welcomed a boy and the mother from France. The mother is a chef so I had been excited to see her in the class.
They requested to cook Maki-sushi for the main dish so I prepared fresh salmon sashimi, tuna, avocado and cucumber for the sushi ingredients.
The boy, 10 years old, worked spontaneously and wanted to try cutting process and did well! I could assume he helps mom very often for kitchen work.
He is cutting his favorite salmon sashimi… well done! After cutting they rolled those ingredients for maki sushi, and made Nigiri-sushi. We also made salmon aburi-sushi (broiled salmon) in the class.
Although the process was little complicated, the boy liked salmon sushi at the end.
The chef has a very good sense of cooking and picked up Japanese cooking skill immediately. So she asked me a good point questions often that made me nervous, haha. I also learned a lot from her point of view.
Today’s menu on Oct 20th
Maki-sushi salmon, avocado, egg cakes, cucumber
Salmon nigiri-surhi / aburi-sushi with ponzu-onion dressing
Tuna tartar nigiri with sweet soy sauce
Cucumber sesame dressing
Grilled eggplant with Miso paste
salmon lover’s plate …
Thank you for coming our cooking class! I’ll see you next week for Ramen class.
We have a ramen class today.
I accepted special requests as “No sea food”, ” no pork” for the menus. Usually I use sautéed minced pork as well as braised pork for the ramen garnish. unique pork flavor produces savory umami taste so that it is one of the fundamental ingredient for the bowl in most of ramen shop.
*However, there diverse population from different countries visit Japan now a days so some ramen shop produce ramen without pork.
I prepared ground chicken and braised chicken for those guests and we cooked both chicken and pork in the class. I usually very careful to serve specific religion food and allergy food for each requested guests and I also ask all the participants to cooperate do the process securely. I appreciate the guests all the time they are cooperative with kind.
Ramen menu on Oct 7th ’16
Pork/chicken Miso ramen ( garnish with sautéed vegetables, sautéed minced pork/chicken, braised pork/chicken, simmered egg)
Pork / Chicken Gyoza
Cucumber sweet sour sesame dressing
Green tea pudding/agar-agar
I’m always glad when the guests say “good taste” for the ramen since it takes many times of practice for making recipe.
Many thanks for today’s guests from Australia and Israel!
Now almost mid in October, the weather in Tokyo get milder. It takes long time to cool down and less humidity in this year. It became much easier to spend outside.
I had guests a family of three from U.S and a man from U.K. We cooked “amakara karaage don” which is sweet soy sauce dressed Japanese fried chicken over rice with hot spring egg.
“Hot spring egg” is half boiled egg. But the different with normal half boiled egg is coagulated egg York and liquidity egg while. As you know, Japanese hot spring is not a boiling hot, but keeping stable high temperature. The certain temperature make egg yolk coagulate faster than egg while. We Japanese eat fresh egg since it is one of the custom beside the sanitation system is reliable. This hot spring egg goes with rice bowl with chicken/meat and fresh fish sashimi.
All the participants get along with others cooperate during cooking time and that make great for talking each other at last the eating time. We work together to complete delicious food for lunch.
Menus on Oct 12th
Amakara kara-age don with hot spring egg
Cucumber sesame dressing
Simmered eggplant with dashi-soy sauce
rice/ miso soup
Many thanks for the great time!
Musubi cooking class in Tokyo offers you the special, cultural experience