Amazing Race Chinese Dumplings
🥣 Miso Shiru- Miso Soup Miso soup is a fundamental aspect of Japanese cuisine. It’s traditionally eaten as an accompaniment with any meal of the day. This particular...
Continue Reading →
Parents and Kids Cooking Class - Japanese
Publish on: 19 April, 2022 | In:m | Author by: Dylan Vickers-Fukakusa
Parents and Kids Cooking Class
- Japanese
🍣Makizushi- Sushi Rolls
These sushi rolls can be made with any type of seasonal raw fish, and vegetables. A refreshing, light and non-obtrusive vegetable like cucumber, blanched asparagus, carrot, or sprouts.
Serves: Makes 12 rolls
Total time: 2 hours
Active time: 45 minutes
INGREDIENTS
450g of sushi-grade fish, sliced into 1x1x20cm batons
1 cucumber
½ avocado
50g gari (pickled ginger)
10g wasabi
6 sheets of nori seaweed, cut in half
🍶Sushi Su- Rice Vinegar Seasoning
INGREDIENTS
92g rice wine vinegar
92g sugar
25g mirin
16g salt
4g kombu
METHOD
In a small sauce pot, heat all ingredients except the kombu, stirring constantly until all the sugar and salt dissolve.
Add in the kombu and let steep for 1 hour. Discard the kombu.
🍚 Shari- Sushi Rice
INGREDIENTS
650g koshihikari- Japanese short grain rice
650g water
METHOD
Place the rice in a mixing bowl and rinse it under cold water, swishing it around with your hands. Dump out the cloudy, starchy water and fill the bowl up again. Rinse and repeat 2 times until the water runs semi-clear.
Pour enough cold water over the rice to submerge it by at least 4cm and let it rest for 30 minutes. Drain the rice in a colander suspended above a bowl and allow it to rest for 20 minutes.4.)
Place the rice in a rice cooker with 650g of water or place it into a covered sauce pot with 675g of water.
Cook the rice in the rice cooker for 35 minutes. Alternatively, place a saucepot over medium heat and bring it up to a boil. When the liquid starts to boil, place the lid on, turn down the heat to low and simmer the rice for 13-14 minutes. Turn off the heat and allow the rice to rest for 10 minutes, heat off.
Remove the rice cooker pot from the rice cooker and turn the rice out into a large mixing bowl. Season the rice with the sushi su, pouring it over the rice and using a wooden spatula to disperse it, by sprinkling it all over. Mix the sushi rice, using the side of the wooden spatula to ‘cut’ the rice. Once the rice has cooled to around 40c. Cover it with a damp towel and keep it in an insulated container like an esky.
Prepare a bowl of water for dipping your hands. To form the maki sushi, place 1 sheet of the nori seaweed on a cutting board, rough side facing up. Wet your hands in the water and grab 85g of the seasoned sushi rice. Spread the rice all over the surface of the the nori, leaving a 1cm gap at the top.
🍘 Okonomiyaki - Cabbage Pancake
Okonomiyaki means ‘however you like it, grilled’ in Japanese which means that in Japan you can find okonomiyaki in all sorts of shapes, sizes, and with every imaginable garnish and topping underneath the sun. We use a little bacon and cabbage as a base for this recipe but feel free to experiment with different combinations of vegetables, and try substitution other protein for the bacon: thin slices of tofu, beef or seafood, for instance.
Serves: 2
Preparation time: 15 minutes
Execution time: 7 minutes
INGREDIENTS
30g flour
50g dashi stock
1 eggs
1 slice bacon (25g)
50g cabbage, cut into small chunks
1 tbsp tenkatsu (substitute rice bubbles)
1 tsp vegetable oil
½ tbsp beni shoga (red pickled ginger)
¼ tsp baking powder
1 pinch salt
Garnishes:
1 tsp beni shoga (red pickled ginger)
2 tbsp katsuobushi (bonito flakes)
1 spring onion, sliced thinly
1.5 tbsp kewpie (Japanese mayonnaise)
1.5 tbsp Okonomi sauce
1 tsp ao noriko (green seaweed powder)
10g kizami nori (finely julienned roasted seaweed paper)
METHOD
Heat a heavy-bottomed skillet over medium heat.
To make the batter, combine the sliced cabbage, egg, dashi stock, salt, baking powder, beni shoga, rice bubbles, and flour in a mixing bowl and lightly stir to combine.
Add in 1 tsp of vegetable oil and one slice of bacon.
Gently fry the bacon on both sides until it is lightly golden brown. Be careful not to over fry it.
Pour the batter on top of the bacon. Gently shape the batter into a pancake that’s about 12cm in diameter and a little less than a centimetre in height.
Cook for 3-4 minutes until the pancake starts to feel firm enough to flip, and has a light brown colour on the surface. Flip the pancake and cook it for 1-2 minutes on the other side.
Transfer the pancake to a serving dish. Drizzle an even zig-zag of okonomi sauce over the surface of the pancake. Follow the same with the okonomi sauce. Sprinkle an even layer of the ao noriko over the surface of the pancake, then with the katsuobushi and thinly sliced spring onion. Finally, place a tuft of the kizami nori in the centre of the pancake.
🥣 Kinoko Miso Shiru- Mushroom Miso Soup
Miso soup is a fundamental aspect of Japanese cuisine. It’s traditionally eaten as an accompaniment with any meal of the day. This particular version has deep earthy notes from a blend of fresh mushrooms. Miso paste, a fermentation of soybeans, wheat and rice, has a high concentration of various B vitamins, E vitamins, as well as both pro and pre-biotics.
Serves 2
Preparation Time: 15 minutes
Execution Time: 30 minutes
INGREDIENTS
350ml dashi stock
1 spring onion, sliced thinly
20g tofu, chopped into 1x1cm cubes
1 tbsp aka or genmai miso
METHOD
Place the cut tofu, sliced shiitake mushrooms, and spring onion into miso soup bowls.
Place the dashi stock into a small saucepan gently heat the stock over medium-low heat until it reaches a simmer. Place the sliced mushrooms in the broth and simmer for 2-3 minutes until the mushrooms are tender.
Place the miso in a mesh strainer and suspend the base of the strainer in the top of the shiitake/kombu stock and mix the miso with chopsticks until it dissolves into the broth. Either discard or dump the remaining bits of soybean from the miso into the soup, depending on whether you prefer a completely smooth or hearty texture. Ladle the soup gently into the soup bowls and serve immediately.
🐟 Dashi Stock
Dashi stock is a fundamental component of Japanese cuisine. It has a light, smokey flavour from a mixture of deep-sea kelp, and katsuobushi, or dried and smoked skipjack tuna flakes.
Serves: 2
Preparation time: 5 minutes
Execution time: 15 minutes
INGREDIENTS
1L water
10g katsuobushi (bonito flakes)
10g kombu
10g dried shiitake mushrooms
METHOD
Place the water, dried shiitake mushrooms, kombu in a large sauce pot and set it over medium-low heat.
Heat the water slowly over the course of 5-10 minutes until small bubbles appear around the side of the pot, or when the water reaches around 80C.
Steep the kombu and mushrooms for 40-60minutes.
Remove to kombu and shiitake mushrooms from the pot. Discard the kombu. Remove the stem off of the shiitake mushroom and discard it. Slice the shiitake mushrooms into thin slices and reserve for miso soup. Bring the liquid to a just before a boil and immediately shut off the heat.
Add in the katsuobushi and steep for 10 minutes off the heat.
Strain out the katsuobushi through a cheesecloth.
250ml dashi stock
1.5 tsp organic aka miso
¼ spring onion, thinly sliced
5 pieces of soft tofu, cubed
Parents and Kids Cooking Class - Japanese
Ingredients
Directions
m
Chinese-Mauritian Street Food with Brendan Pang
© Brendan Pang 2024 Confidential Information 🥟 Grandmere’s Pork and Prawn Wontons - 2 Ways Serves: 2 Total Time: 1 hour Active...
Continue Reading →
Social Cooking Party | Dumplings
🥣 Miso Shiru- Miso Soup Miso soup is a fundamental aspect of Japanese cuisine. It’s traditionally eaten as an accompaniment with any meal of the day. This particular...
Continue Reading →
Social Cooking Party | Spanish
🥘 Jamon, manchego pintxo- Ham and cheese toast Pinxtos are a specialty of Basque country. Little slices of bread are topped with a variety of different toppings. Try to buy a...
Continue Reading →
Social Cooking Party | Mexican
🥟 Tortilla de Maiz- Corn There is nothing quite like making fresh corn tortillas. It’s surprisingly easy as long as you have the right tools. A tortilla press is...
Continue Reading →
Quick & Tasty Tuesdays Cooking Class - Thai
Quick & Tasty Tuesdays Cooking Class - Thai 🍜Pad Thai - Stir-Fried Rice Noodles Pad Thai is the national dish of Thailand and is a beloved street food...
Continue Reading →
Social Cooking Party | Korean
Social Cooking Party Korean 🐔 Yangnyeom - KFC Korean Fried Chicken 🍲Bulgogi - Simmered Beef Slices 🌶Banchan- Assorted Pickles and Kimchis 🌶Banchan-...
Continue Reading →
Taste of Vietnamese Cooking
Taste of Vietnamese Cooking Goi Ga- Vietnamese Chicken Salad Chả Giò -Spring Rolls Phở Gà - Rice Noodles+ Aromatic Chicken Stock Nước Chấm - Fish Sauce Dressing...
Continue Reading →
Flavours of Latin America
Flavours of Latin America 🥘 Adobo/ Sofrito Sofrito is a flavourful base that is a foundation for so many Latin American dishes. It’s best cooked low, and slow. Known...
Continue Reading →
Chinese Steam Boat Master Class
Chinese Steam Boat Master Class Chinese hot pot is a warm, comforting, and social meal to have with close-knit family or friends. Learn how to make hot pot at home!...
Continue Reading →
Malaysian Cooking Master Class
Malaysian Cooking Master Class Date & Sessions: Sunday, 26 March 2023 MENU PAPAYA & MANGO SALAD Thai style salad with...
Continue Reading →
High Tea Menu 1
High Tea Menu 1 🥪 Tea Sandwiches Afternoon tea sandwich tips: Getting ahead of the game with your sweet selection is a good idea, but don't assemble your sandwiches too...
Continue Reading →
Sri Lankan Cooking Master Class
Sri Lankan Cooking Master Class 🍘 Roasted Curry Powder Makes: 180g INGREDIENTS 45g coriander seeds 30g fennel seeds ...
Continue Reading →
Social Cooking Party- Vietnamese
Social Cooking Party- Vietnamese 🐟 Nước Chấm - Fish Sauce Dressing This sweet, savoury and sour dressing is an absolutely essential part...
Continue Reading →
Social Cooking Class- Thai
Social Cooking Class- Thai 🌶 Phrik Nam Plaa - Fish Sauce Dressing This fish sauce dressing is a staple of Thai cuisine. It can be used as a salad dressing,...
Continue Reading →
Social Cooking Party- Japanese
Social Cooking Party- Japanese 🐟 Dashi Stock - Bonito and Kelp Stock Dashi stock is a fundamental component of Japanese cuisine. It has a light,...
Continue Reading →
Social Cooking Class- Chinese
Social Cooking Class- Chinese 🥒Pai Huang Gua- Sichuan Pickled Cucumbers These Sichuan style cucumbers have a lot of depth and flavour from the combination of...
Continue Reading →
Social Cooking Class - Japanese
Social Cooking Class - Japanese 🐟 Dashi Stock - Bonito and Kelp Stock Dashi stock is a fundamental component of Japanese cuisine. It has a...
Continue Reading →
Parents and Kids Cooking Class - Thai
Thai Parents and Kids Cooking Class 🐔Kaeng Kari Kai - Yellow Chicken Curry This curry paste is an integral part of Thai cuisine. It is used as a flavourful...
Continue Reading →
Parents and Kids Cooking Class - Chinese
Parents and Kids Cooking Class - Chinese 🍜 Hokkien Mee- Stir Fried Noodles with Bok Choy Serves 2 Total time: 30 minutes ...
Continue Reading →
Taste of Italian Cooking
ITALIAN COOKING Cotoletta Milanese - Chicken Cutlet Salsa di Pomodoro (Simple Tomato Sauce) Parpadelle al Ouovo (Egg Pasta) Tiramisu (‘Pick me...
Continue Reading →
Moon Cake Making Class
Moon Cake Making Class With the Mid-Autumn Festival fast approaching, it's time to start making preparations! This year, why not take your celebrations to the next...
Continue Reading →
Taste of Japanese Cooking
JAPANESE COOKING Okonomiyaki- Savoury Pancake Makizushi - Sushi Rolls- aka shiso, cucumber, salmon or kingfish Miso Shiru- Miso soup 🍣Makizushi- Sushi Rolls These...
Continue Reading →
Taste of Thai Cooking
Thai Cooking Kaeng- Thai curry paste Nam Tok- 'waterfall' beef salad Kaeng Khiao Wan-Thai green curry 🐔 Kaeng Kari Kai - Yellow Chicken...
Continue Reading →
Parents and Kids Cooking Class - Vietnamese
Parents and Kids Cooking Class - Vietnamese 🐟 Nước Chấm - Fish Sauce Dressing This sweet, savoury and sour dressing is an absolutely essential...
Continue Reading →
Taste of Chinese Cooking
Chinese Cooking Hun Tun Tang- Wonton Soup Hokkien Mee- Stir-Fried Noodles with Bok Choy Gong Bao Jiding- Kung Pao Chicken 🥟 Shanghai Hun Tun Shanghai...
Continue Reading →
Greek Cooking Master Class
🍘 Pita Bread Serves: Makes 3 pieces Total time: 1.5 hours Active time: 20 minutes INGREDIENTS 185g plain flour 100ml water (room temperature) 15...
Continue Reading →
Japanese Cooking Master Class II
Japanese Cooking Master Class Jan Mar May Jul Sep Nov Makizushi- Sushi Rolls with Seasonal Fish and Vegetables Miso Shiru - Seasonal Miso Soup Seasonal Tempura -...
Continue Reading →
Pizza Making Party
Pizza Making Party 🍕 Neapolitan Pizza Dough In Italy, Neapolitan pizza is a protected cultural heritage item. For a pizza to be considered authentic, it should conform to a...
Continue Reading →
Street Food of Asia Japanese
STREET FOOD JAPAN Apr, Aug, Dec *all menus are subject to seasonal change Inarizushi- Tofu Pockets with Salmon Okonomiyaki- Savoury Bacon and Cabbage Pancake Enoki-Niku Maki- Beef...
Continue Reading →
Street Food of Asia Chinese
STREET FOOD CHINA Mar, Jul, Nov *all menus are subject to seasonal change Chonqing - Fried Chicken with Sichaun Chillis Pai Huang Gua- Sichaun Pickled Cucumbers Hun Tun...
Continue Reading →
Street Food of Asia Thai
STREET FOOD THAILAND Jan, May, Sep *all menus are subject to seasonal change Gai Tod Nam Pla- Fried Chicken Pad Thai- Stir-Fried Noodles Nam Tok Sen-...
Continue Reading →
Street Food of Asia Vietnamese
STREET FOOD VIETNAM Feb, Jun, Oct *all menus are subject to seasonal change Bun Bo Lá lốt- Beef Wrapped in Betel Leaves with Rice Noodles Nước Chấm- Fish Sauce Dressing...
Continue Reading →
Going Native Master Class
Cooking with Australian Ingredients Master Class Smoked Kangaroo Tenderloin or Lamb Racks with Taro and Beurre Rouge Murray Cod or Barramundi Steamed in Banana Leaf Damper...
Continue Reading →
Vegan Cooking Master Class Indian
INDIAN COOKING Apr Aug Dec Aloo Bajji Pakora | Potato Fritters Oralu Chitranna | Kerala Festival Rice Malai Kofta- Cashew and Tomato Curry with Potatao and Tofu Balls Kurma | Mixed...
Continue Reading →
Vegan Cooking Master Class Korean
KOREAN COOKING Feb Jun-Oct Yeonnik-bap - Sticky Rice Wrapped in Lotus Leaf Oi-Baek-Kimchi- White Cucumber Kimchi Tteokbokki- Spicy Rice Cakes with Seasonal Vegetables Doboo Jeon-...
Continue Reading →
Vegan Cooking Master Class Japanese
JAPANESE COOKING Jan May-Sep Chirashi Sushi- Colourful Sushi Rice Yaki Ganmodoki - Pan-fried Tofu Cakes Kenchin-Jiru- Root Vegetable Stew Horensou Goma Ae-Spinach in Sesame...
Continue Reading →
Vegan Cooking Master Class Vietnamese
Vegan Cooking Master Class Vietnamese VIETNAMESE COOKING Mar Jul Nov Nuoc Cham- Sweet and Sour Dipping Sauce Banh It Tran- Steamed Rice and Mungbean Dumplings Goi...
Continue Reading →
Italian Cooking Master Class
Italian Cooking Master Class Melanzane Alla Involtini Parmigiana - Eggplant and Ricotta Cooked with Tomato Sauce Pappardelle - Fresh Egg Pasta Ragu Al Genovese -Stewed Beef Chuck Pork...
Continue Reading →
Mexican Cooking Master Class
Mexican Cooking Master Class Tacos de Guisado- Stewed Beef Tortillas- Corn Flatbread Salsa Rojo + Salsa Verde Roasted Tomato and Tomatillo Sauces Ceviche con Tostadas -Lightly Cured Seasonal...
Continue Reading →
Chinese Cooking Master Class
Chinese Cooking Master Class SAMPLE MENU *ALL MENUS SUBJECT TO SEASONAL CHANGE Chao Shou- Sichaun Wontons Chilli and Sesame Oil Sauce Yuxiang Qiezi- Sichaun Eggplant Mapo Tofu -...
Continue Reading →
Dumpling Party
Dumpling Party Jiaozi Dumpling Dough GF Dumpling Dough Pork, chicken or vegetarian fillings Dumpling Dipping Sauces Miso Soup 🥟 Jiaozi Dumpling Dough These are...
Continue Reading →
Thai Cooking Master Class
Thai Cooking Master Class Phrik Nam Plaa- Fish Sauce Dressing Kaeng Khiao Wan - Green Curry Paste or Kaeng Phet- Red Curry Paste Tod Man Khao Pod - Fried Corn Fritters Som Tam - Green Papaya...
Continue Reading →
Spanish Cooking Master Class
Spanish Cooking Master Class SAMPLE MENU: (MENUS SUBJECT TO SEASONAL CHANGE) Croquetas De Jamon/ De Bacalao- Ham and Cheese Croquettes, or Salt Cod Croquettes Paella...
Continue Reading →
Korean Cooking Master Class
Korean Cooking Master Class Kimchi- Fermented Cabbage Korean Style Spicy Chicken Haejanggguk - Beef, Cabbage and Spice Paste Stew Kimchi Pa-jeon- Seafood Pancake ...
Continue Reading →
Indian Cooking Master Class
Indian Cooking Master Class Chicken Tikka Masala Naan- Festival Bread Mint Raita- Cucumber Yoghurt Palak Paneer - Cottage Cheese and Spinach Curry 🌱Ginger paste 100g...
Continue Reading →
Vietnamese Cooking Class Master
Vietnamese Cooking Class Master Nước Chấm - Fish Sauce Dressing Gỏi đu đủ- Green Mango/Papaya Salad) Phở Gà - Rice Noodles with Aromatic Chicken Broth Chả Cá Thăng Long -...
Continue Reading →
Japanese Cooking Master Class
Japanese Cooking Master Class I Feb Apr Jun Aug Oct Dec Tataki Ponzu- Seasonal Fish with Citrus Soy Sauce Ramen- Alkaline Noodle Dashi- Seafood Stock Kara-age - Fried...
Continue Reading →
Indonesian Cooking Master Class
Indonesian Cooking Master Class Bumbu Merah- Fragrant Spice Paste Kecap Kachang- Peanut Sauce with Sweet Soy Sauce Ayam Satay- Grilled Turmeric Chicken Skewers Rendang Daging Sedap- Beef...
Continue Reading →