
Soboro on rice and simmered TOFU




Japanese udon is wheat pasta made in thick strips. It is white in color. Musashino area of Tokyo has long been famous for various soba and udon noodles. Among them, Musashino pork soup udon is a menu unique to this area. People usually eat udon in pork broth. In this class, we knead the flour and make udon noodle. At this time, you step on the dough with your feet and knead it. This method has been handed down from ancient time in Japan. The pork broth is made from dashi stock. You are welcome to participate with your children.
<highlight>
☆Please feel free to contact me, press the REQUEST or CONTACT button when you have any questions or requests such as schedule. ☆After booking, I will send you a recipe, so take a look at it for the utensils and detailed ingredients you need.
Inclusions: About 1-hour 30min. online Japanese popular menu cooking class Recipes (will be provided before the class)
Exclusions: Ingredients and kitchen utensils for creating your own dishes.
Meeting Point and Meeting Time: This cooking class will be held online. I will send you the ZOOM for our class in advance.
Please prepare the following ingredients for this class:
<Ingredients> (serves 2)
200g Udon flour (medium-strength flour = all-purpose flour) If not available, 100g weak flour (plain flour) and 100g strong flour (bread flour), 10g salt, 120ml water, about 30g of cornstarch (or medium-strength flour ) for dusting the dough, 5cm konbu (kelp), 10g katsuobushi flakes (bonito flakes) if you don't have kelp and dried bonito, use 2g of dashi powder, 2tbs soy sauce, 2tbs mirin (or 1 tbs sugar if not available), 200g thin slice of pork belly, 1/2 green onion (or 1/2 onion if not available)
☆Please contact me if you need any advice.
<Kitchen tool>
1 large ball, 1 small ball, fine sieve, 1 plastic bag, 2 extra large plastic bag, kneading board (or a large cutting board if not available), cutting board, kitchen knife, 1 large deep pot, 1 pot, strainer, 1Tbsp, chopsticks, 1rolling pin, 1tray or 1plate
The Japanese fermented soybean paste.
Miso is famous for miso soup, but there are many other delicious dishes.
I will introduce a simple and healthy miso dishes.
Let’s make it enjoy together.
I’m looking forward to seeing you!
<Menu>
The Japanese version of fried chicken is known as “KARA-AGE”. It is popular as a lunch box (bento box) menu, as well as an izakaya (tavern) menu. Chicken meat is marinated with typical Japanese seasonings, and then deep-fried.
Onigiri (rice ball) is typical bento box item. You can purchase them at convenient stores in Japan, but hand-shaped freshly homemade onigiri is always nice and delicious. You can make a triangular shaped onigiri easily!
And you can also learn how to make Japanese basic Dashi stock. What is Dashi stock? It is savory broth made from Japanese foods, such as dried kombu kelp, and dried bonito. They are all rich in “umami” flavor. In this class we use Dashi stock to make miso soup. Miso soup is one of the national foods in Japan.
Highlights:
☆Please feel free to contact me, press the REQUEST or CONTACT button when you have any questions or requests such as schedule.
☆After booking, I will send you a recipe, so take a look at it for the utensils and detailed ingredients you need.
Inclusions:
Recipes (will be provided before the class)
Please prepare the following ingredients for this class:(1 person): 200g Boneless chicken thigh (or boneless chicken breast), ginger, garlic, cooking sake, soy sauce, flour, katakuriko (Japanese potato starch) or cornstarch, vegetable oil for deep-frying, vegetable for side dish (your favorite vegetable), 1 cup cooked rice (short grain rice), canned tuna, 1 sheet toasted nori (Japanese dried seaweed), onion, mayonnaise, 8cm dried kombu (kelp), 10g katsuobushi (dried-bonito flakes), potato, 1 tbs. miso. (If not available, I recommend other ingredients. Please contact me for advice.)
Welcome to this online cooking class.
I’ll teach you how to make washoku—traditional Japanese cuisine—and together we'll cook four delicious, easy-to-make dishes. First, we’ll prepare dashi, a simple seaweed-based stock that is the cornerstone of our country's cooking. Using seasonal ingredients and dashi stock, we’ll make a home-style entrée, side, soup, and dessert.
I’ll explain the ingredients, share cooking tips, and provide step-by-step instruction on how to make everything with local cooking tools. Each dish only takes about 20 minutes to create. There are plenty of complicated and time-consuming Japanese recipes, but I want you to learn ones that you'll use back home. When we’re finished, we’ll eat the food we prepared together.
<Menu>
・How to make "Soup-stocks",Saikyo-yaki of Salmon
・Rolled Egg(Dashimaki-Tamago)・Rice ball (Onigiri)・Miso-soup
Recipes (will be provided before the class)
INGREDIENTS: 1 person
・Cooked Rice:165g (rice 0.5 cup before cooked)
・Salmon 1 piece
・2 Eggs
・ “Nori”(seaweed sheet) :1/2Sheet
・Dried bonito
・Kelp
・Saikyo-miso (Sweet white miso) or Miso
/Suger/Salt/Soysauce/Sake/Mirin/Oil/
Welcome to this online "Rolled Sushi cooking class"
like - "Rolled Sushi" "Chirashi Sushi" "Inari Sushi"
We'll cook four delicious, easy-to-make dishes. First, we’ll prepare dashi, a simple seaweed-based stock that is the cornerstone of our country's cooking. Using seasonal ingredients and dashi stock, we’ll make Sushi menus.
I’ll explain the ingredients, share cooking tips, and provide step-by-step instruction on how to make everything with local cooking tools. There are plenty of complicated and time-consuming Japanese recipes, but I want you to learn ones that you'll use back home. When we’re finished, we’ll eat the food we prepared together.
<Menu> ・Rolled Shusi ・Savory egg custard ・Miso-Soup
・White sesame pudding ・Soup-stock
Recipes (will be provided before the class)
Maki sushi, rolled sushi made with seaweed on the outside and rice on the inside (made with egg, carrot, cucumber, Kanikama or tuna flake and Kanpyou or mushroom)
<1 person>
INGREDIENTS:
・Cooked Rice:165g (rice 0.5 cup before cooked)
・“Sushi-su”(Sushi-Vinegar) 18ml
Or Vinegar 1Tbsp+Sugar ¼ Tbsp+Salt 1 pinch
・“Nori”(seaweed sheet) :1Sheet
・Carrot:¼
・Tuna flake:3tsps. Or Kanikamaboko 3pieces
・Cucumber:¼
・“Kanpyou”Dried gourd shavings (かんぴょう) or Mushroom(椎茸)
30cm ×1 pieces or 1pieces
★Dashi (Dry bonito) powder or chicken stock powder:1 tsp
★Water:100 ml
★Soy sauce: 1 Tbsp.
★Sugar : 1Tbsp.
★Mirin : 1Tbsp
The Sushi Lunch is a one-plate lunch menu that includes dishes that kids will love such as Japanese omelets and fried chicken.
Let's cook together as a family and divide up the roles to make a tasty lunch while having fun!
Recipes (will be provided before the class)
There are many ONI that appear in Japanese culture and history.
For example ‼︎Have you ever seen or heard that in a japanese old story or temple?
Let's cook "ONI GOHAN plate" together!