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Tempura & Gyoza class

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.

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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.

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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…..

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Many thanks for coming!

Gyoza & Edamame class

Main dish choice by my guest couple from Melbourne, Australia was Gyoza, pork and veggies Potstickers Japanese style! Side dihses include aubergine with sweet Miso sauce, fresh cabbage salad with pickled Kombu slices, Miso soup. It was a hot day in early summer so we boiled some Edamame beans as well. Fresh Edamame is available only in summer months here.
It turned out that both of my guests were already quite familiar with our food, as they have been hosting many Japanese students in Australia. I was surprised to hear that they even have a bottle of Mirin stocked at home for occasional use cooking Japanese dishes!
At this cooking class, we used Mirin to make sweet Miso sauce. Main ingredient for Mirin is Mochi Rice (very stickly type of rice, rich in starch) while Miso is mainly made with soy beans. If you use white Miso, this sweet sauce tastes almost like salty caramel but 100% veggie-made!
Personally I have a lot of great memories in Victoria and Melbourne. It was such a nice time for me hearing all sorts of things about Australia that I almost felt like I were back in Aussie land.
I was so busy chatting that I did not take many photos but it really was a wonderful few hours.
Many thanks for coming!

 musubi_blog3 Gyoza & Edamame class.

Veggies & prawns Tempura class

My guest was a family from California, USA, who has selected Tempura as their main dish at our home-cooking class. Side dishes were spinach with sesame sauce, aubergine Miso sauce with kumquat peels on top, Miso soup of Enoki mushrooms and Mitsuba.
Lots of vegetables, lots of preparations! And yes, we made a beautiful lunch table in the end. Not only Mum and Dad but also teenagers were very hard working and good cooks as well.

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At the beginning of the class, I like to ask ALL my guets to try grating smoked Bonito. Of course, the familly had to experience it while they were at my Tokyo apartment kitchen.

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Dashi stock made with smoked bonito is an important element for Tempura dip sauce. Add a spoonful of grated Daikon radish and little bit of ginger in your sauce if you like.
Many thanks for coming!musubi-blog-4-Veggies-prawns-Tempura-class

Chicken karaage class for a foodie couple

Our all time favorite, Chicken Karaage as a main dish today!
Served with “black” rice , Miso soup with potato, Mitsba herb etc. & vegetable side dishes with sweet and savory sauces.
 

My guest was a couple from US. Both of them are great cooks & the husband turned out to be a specialist of pickled vegetables. Of course, I ask him a favor to send me a recipe, which I did receive and am enjoying now, THANK YOU!!!   One of my daughter is a big vegetable eater and she LOVEs pickled food.

Here is the table of our lunch with Karaage, aubergine etc. Good food, good fun talk with good company.  Always my favorite moment.
I hope my guests also liked their experience at Tokyo apartment kitchen.
Many thanks for coming!
Akiko