Washocook Daily Japanese Low-Carb Cooking Lab

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Daily Low-Carb Cooking (Okonomi-Yaki)

alttest
As a quick low-carb meal, I would like to share the recipe of Okonomi-Yaki, which is a Japanese non-sweet cabbage-based pancake cooked on a frying pan. In my recipe we use  a very small amount of flour.  You can add your favorite filling, such as sliced pork, shrimp and cheese -- actually “Okonomi” means “Your Favorite”. Let’s also make Caprese (mozzarella cheese and tomato) as a side dish, which is fresh and cold! If you apply for my class, I will send you the basic recipe in English and a list of ideas for topping (ingredients) so that you can prepare your own “Okonomi” ingredients! During the workshop, I will show you how we cut the materials, make Okonomi-yaki batter, and cook with a flying pan while chatting.  If you have two frying pans, we can cook for two persons at the same time.  Let’s have fun together! Note: Currently I am doing the workshop mainly by online (Airbnb) due to COVID-19.   Please find me at Airbnb activity. I could do some workshop on request basis, but I need  to have 3+ customers (4,800 yen per person).
       

Eriko Kawakami

Teachers profile
Hi, I am Eriko Kawakami from Kawasaki, Kanagawa in Japan. I am a certified instructor of Washocook, Japanese cooking school for foreigners. Recently I provide online cooking workshop for a quick low-carb Japanese diet in English. I have been cooking dishes and boxed lunches, working on weekdays -- with low-carb Japanese recipes with high protein and lots of vegetables, sea weeds, mushrooms, and so on. As it usually happens with working mothers, I have limited time for cooking, so I always try to realize quick and stress-free cooking by separating the process into different timeslots. I also like some logical approaches to cooking. I usually try to find the answers to my own questions why each process of cooking is the best for the recipe and often think about the role of each material in taste and nutrition. That is why at the workshop I will do my best to answer to the questions around the Japanese-unique materials and cooking methods, not only by words but through some experiments. My specialty in my workshop are easy low-carb dishes for every day, using less flour or rice, with much protein and vegetables with oil in good quality. I also care for five-color five-taste, and the balance of temperature of dishes, which are also good features of Japanese home cooking. I would be happy if my workshop will give you some hints to broaden your own ways of cooking or just let you start cooking with fun.
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