CLASS
The Class is simple, we will follow classes Japanese soul-food recipes while enjoying each other`s company!
The class is for 2 to 6 people and lasts 3hours.
If you have any special requests for particular dishes which you are interested in trying, please send a request.
Make and eat authentic Japanese dishes such as Japanese fried chicken,Sushi and more, in a cozy Japanese home in Sugamo,
I hope that you will have a wonderful time cooking with me in my home.
FOODS
Seafood Rolled Sushi (Futomaiki Sushi)
The contents of rolled sushi contain a raw tuna, egg roll, cucumber, herbs and crab stick. They are rolled with vinegared rice and nori(dried seaweed) and served with wasabi and soy sauce .It looks gorgeous and is not that difficult to make, so it has long been served celebrations, and other events.
California Roll
The contents of California Roll contain salmons, avocado, cucumber ,crab stick and mayonnaise. They are rolled with vinegared rice, nori(dried seaweed) and sesame. Contrary to Seafood rolled sushi, it is the back roll. Japanese people also like California Roll.
Ramen
I use chicken wings and shaved bonito to make ramen broth and we add char siu(roast pork ),seasoned eggs, seasoned bamboo shoots as well. I use shop- bought fresh noodles ( we do not make our own fresh noodles). Ramen originated 100 years ago when immigrants from China brought it to Japan. Nowadays the flavor of ramen has changed to suit Japanese tastes.
Okonomiyaki
Okonomiyaki is like a Japanese pan cake. I put flour, cabbage, sliced pork belly, octopus, dried shrimp, eggs, grate potato, red pickled ginger, bonito broth a frying pan, bake them, and serve with okonomiyaki sauce .This is a popular home cooking recipe as it is easy to prepare and has a taste similar to Takoyaki.
Rice ball (Onigiri)
Japanese rice has a slight sweetness and a little stickiness to it, so it is easy to make onigiri. For the onigiri filling, add salmon or tuna mayonnaise and wrap it in nori seaweed. This snack is easy to carry and perfect for lunches and picnics.
Cutlets (Tonkatsu)
I make three types of cutlets : pork cutlet, herb, cheese and chicken cutlet, and Kushi cutlet.
Kushi cutlet is unique appearance. It is made up of deep-fried pork, onions and potatoes, set on bamboo skewers. Also, the cutlets is accompanied by a sauce which is thick, sweet and with a hint of spice. I feel it has a similar taste to barbecue sauce.
Tempura
Tempura is buttered with flour and deep fried. I fry prawns, green peppers, pumpkin, aubergine and lotus root. Served with grated Japanese radish and ginger in soy sauce flavored bonito broth. Tempura was introduced from Portugal about 400 years ago.
Japanese Fried Chicken (Karaage)
Season chicken thighs with soy sauce, cooking sake, grated ginger and garlic, egg, potato starch, etc. and deep fry.
The taste is different from western fried chicken. It is the most popular home cooking recipe for all generations.
Gyoza
I add minced pork and beef, cabbage, Chinese chives, sesame oil, grated ginger, and garlic etc, mix them together and wrap them in gyoza skins. Served with vinegar soy sauce and chili oil.
Gyoza became popular after soldiers returning from China made it out of nostalgia after World WarⅡ. In China, dumplings are boiled or steamed, but in Japan, it is popular to eat them baked or fried.
Miso soup
The soup consists of Dashi broth which is made from bonito and kelp, along with long leek and fried tofu, flavored with miso. It is a traditional healthy, warm soup. Miso is typical Japanese seasoning made from soybeans
Spinach with pounded sesame dressing
I add sesame powder, sugar, dashi broth, soy sauce to boiled spinach. It is healthy side dish and recommended as appetizer.