Class report from cooking classes
Another Pork Ramen & Gyoza class with a couple from San Francisco, USA. My guest couples visited me after travelling various places & cities in Japan and they told me they have been trying many different Ramens around the country.
As you may be well aware, Ramen could be chicken, pork or seafood broth, and flavored with Miso, soy sauce or simply salt. Topping choices are also very wide & always new types of Ramen are coming up. That is part of the reason this comfort food in a simple bowl keep alluring so many people. On the other hand, I am always a little worried if what we are making at my small kitchen is what my guests were looking for.
My guest couple did a wonderful presentation of topping for their 1st home-made Ramen & mastered how to fold and make neat frills on Gyoza dumplings. I am sure they are making some more at their home kitchen after their trip to Tokyo.
Many thanks for coming!
My guest couple here (back in 2019) was from California, USA and their main dish was one of our most requested menu, Ramen with pork broth & Miso, plus Gyoza dumplings. But I also received one unusual request as we start, if we can play some music while preparing our lunch!
And that is exactly what I do when I am cooking by myself. Why not, no problem at all, let’s play some music! But I only knew some very old tunes from 80s (my age) and my Alexa understood only Japanese language. I manage to make Alexa play a few reggae tunes for my guest but I am afraid it was not so exciting a choice …That was an only regret from this class.
Still preparation of Ramen & Gyoza all went very smoothly and my guests completed some delicious Japanese dishes as shown in the photo. These sizzling menus were a bit hot for early September daytime, so I prepared a little glass of sweets to chill us down before my guests were off to Tokyo streets.
I was very happy my guests liked my after-Ramen sweets very much they wanted to know the exact name of this dessert. As I replied there is actually no name & appreciate if they could name it, my guests pondered for some seconds and said ‘Summer Cream’. Indeed, it has a bright orange color of mango like the sun in the summer!
Many thanks for coming & nice naming!
2 x main dishes of Tempura & pork Gyoza for a couple from Australia and UK, based in Sydney, NSW. Fresh Edamame season had arrived so we boiled some as one of our side dishes, plus Miso soup, rice etc.
Deep-frying Tempura on a hot summer day sounds a bit tiring? Well, many of our summer vegetables (aubergine, Kabocha pumpkin, Okura…) are perfect ingredients for Tempura so it is a very poplular dish in summer. Tempura & ice cold beer is our favorite way to enjoy summer evenings in Tokyo.
If you go to the Tempura master’s restaurant, chef may be using cold press sesame oil, which has no flavor like toasted sesame oil. This oil is regarded as the best quality option for frying light & crispy Tempura but there is one problem, it is quite expensive and not very friendly to my wallet. So I usually mix it with our reasonably priced ‘vegetable’ oil.
My guest couple went through several processes of preparation and finally we completed a great lunch! Yummmm!! And a lot of fun talk over our feast goes on and on…..
Many thanks for coming!
Musubi cooking class in Tokyo offers you the special, cultural experience