hosted by Yuki's Kitchen
” In Japan, we aim to balance the flavour of fresh meats using specific marinades, that also achieve a tender perfection when served. We’ll be using Miso as a base ingredient to add flavour to choice cuts of meat. This Japanese cooking class will give you a firm grounding in Japanese home cooking and show you recipes that are easy to produce at home. “
In this Japanese home cooking class, the focus is on meat and poultry, particularly the art of infusing flavour. You will also make sauces, use Japanese ingredients and create spices, soups, steamed Japanese rice or noodles. As a speciality, Nikomi Udon, great for Winter warmth; will be taught.
In addition, Yuki will teach you side dishes and salads, such as greens with an addictive nutty dressing. By the end of the lesson you will understand how to use seasonal vegetables in Japanese cooking and how to combine their flavours. Yuki will also recommend Japanese grocery stores and give some tips for shopping there; as well as how to source the best, freshest ingredients. All recipes taught can be at home using easy to find and readily avaialble ingredients. There will be a chance to learn more about table setting and Japanese food culture, during the meal; as you enjoy the results of your class.
Spring Lamb marinated with red Miso
Spring vegetables and steamed chicken with a sesame rice vinegar sauce
Tonjiru : Pork and vegetable miso soup
Spinach Ohitashi salad : Spinach with light soy and rice vinegar dressing
Takenoko rice- Bamboo rice
Marinating, flavouring and infusing different types of meat.
Making Japanese stock for use in noodle dishes.
Preparing side dishes and sauces to accompany the main dishes.
How to present the food at the table.