Japanese Cooking Online

Serving: 2

Preparation time: 120 minute

Execution time: 120 minute

 Zoom link

  • Zoom link on the day https://zoom.us/s/91266191252 from 22 November 2020 the link will be https://zoom.us/j/8697696969
  • Zoom link for a private and corporate class may be different because some organiser use your own Zoom, Microsoft or other corporate account. 
  • If you want to learn more about how to join Zoom meeting here


How we run the class?

  • Learning by doing! You can start cooking at your own pace before and after actual zoom class because we email ingredient list, recipes and video. 
  • We will answer your question pre and post-class by email or telephone.
  • We recommend you to watch the pre-recorded the video below to understand the recipe before you start making and cooking. We know it might be not easy to find ingredients, and it is better to build up the pantry slowly.
  • In this online cooking class, you are welcome to BYO your wine and beer. However, for safety, please focus on cooking, and enjoy your beverages at the end of class.
  • We recommend for you to measure and put all the ingredients on a dish/tray to be ready to cook. This way, you can enjoy yourself while connecting to others. If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.


Special diets

  • Gluten-free - replace springroll pastry with rice paper rolls - need a plate with water to soften it
  • Vegetarian/ Vegan - you can replace all our meats with tofu or seitan meal. Replace  fish sauce with soy or use salt
  • Dairy-free - Most cases, the recipes doesn't include dairy.
  • Low sodium. Use less fish sauce or salt
  • Kosher. You can use the recipes as a base but use your own version of meats beef or chicken
  • Halal. Our meats are not halal. You can replace with halal versions.
  • No nuts. We don't include any nuts in our meals. 


Equipment

  • Sharp knife and cutting board 
  • Sturdy sauté pans, a large pot with a steamer setup
  • A set of small bowls for your organizing your ingredients and a few bowls for mixing
  • A rolling pin, spatula, tong, and tablespoons
  • Measuring cups, measuring spoons, and a digital scale


The menu

  • Kinoko Miso Shiru- Mushroom Miso Soup 

  • Okonomiyaki - Japanese Pancake

  • Kyuri Sunomono- Cucumber with Ginger Dressing 

  • Shake Teriyaki- Salmon or Chicken Teriyaki


Kinoko Miso Shiru- Mushroom Miso Soup

The Video

2 serves | level easy | time 2 hours | active time 15 mins 

INGREDIENTS

  • 700ml cold water
  • 3x3 cm kombu (optional)
  • 2 dried shiitake mushrooms (13g)
  • 75g mixed mushrooms
  • 1 spring onion, sliced thinly
  • 80g soft tofu, diced
  • 2 TBL red (aka) miso

METHOD

  • In a small pot, soak the shiitake mushrooms and kombu in 700ml of water. Leave for 1 hour to infuse at room temperature.
  • Place the pot on the stove and and heat the liquid until small bubbles begin to appear around the sides.
  • Take the pot off the heat for 45 minutes and allow the mushroom and kombu to permeate the liquid. This will be the base broth for the soup.
  • Divide the tofu and spring onions into two serving bowls.
  • Get rid of the kombu from the liquid but reserve the rehydrated shiitakes for the next step.
  • Remove (and discard) the shiitake mushroom stems and thinly slice the caps.
  • Gently heat the prepared broth over medium-low heat until it reaches a simmer. Place all the sliced mushrooms (fresh and rehydrated) into the pot and gently cook for 2-3 minutes or until the mushrooms are tender.
  • Place the miso in a large ladle and suspend it's base over the top of the stock. Using chopsticks, mix the miso with a little soup liquid to loosen it up before completely incorporating it into the broth. If you want a smoother textured soup you can do this step with a small sieve which will capture any soybean husks.
  • To serve, ladle the soup gently into the soup bowls filled with tofu and sliced spring onions.


Okonomiyaki - Japanese Pancake

The video

Okonomiyaki is a savoury pancake, famous in the Osaka and Hiroshima regions of Japan. Loaded with vegetables and topped with ingredients of your choice, it's an extremely versatile dish! That's how it gets the name - “okonomi” means what you like, “yaki” means grilled. Dashi stock can be substituted with chicken or vegetable stock.

Makes - 1 Pancake

Total time - 30 minutes

Active Time - 30 minutes

Ingredients 

  • 1 rasher bacon (50g), sliced into large chunks
  • 1 tsp vegetable oil

Batter

  • 50g cabbage, diced
  • 30g flour 
  • 50ml dashi stock* (recipe in previous lesson)
  • 1 egg
  • 1 TBL pickled ginger (beni shoga), or 1 tsp freshly grated ginger
  • 2 TBL rice bubbles (optional)
  • ¼ tsp baking powder
  • pinch of salt

Optional Toppings

  • beni shoga (red pickled ginger)
  • katsuobushi (bonito flakes)
  • sliced spring onion
  • Japanese (kewpie) mayonnaise 
  • okonomi sauce (Japanese BBQ sauce)
  • ao noriko (seaweed powder)
  • fried egg
  • sliced nori (seaweed paper) 

Method  

  1. Gently combine all the batter ingredients together in a bowl, being careful not to over mix. 
  2. Heat a small frypan over medium-low heat and add the vegetable oil. Fry the bacon for 30 seconds a side, ensuring not to overcook as it will continue to darken after the batter is added.
  3. Pour the batter over the sizzling bacon and create a circular shape 12-14cm in diameter. As the pancake cooks, use a spatula to push the edges in towards the centre, creating an even thickness.
  4. Continue to cook the okonomiyaki for 2-3 minutes on low until it feels firm enough to flip without breaking. The underneath surface should be an even golden brown.
  5. Using a spatula, carefully flip the pancake over and cook for a further 2-3 minutes. To check the batter is cooked through, a knife or chopstick inserted into the centre should come out clean. Cook for longer if necessary. 
  6. Slide the okonomiyaki onto a serving plate and garnish with as many toppings as you like.

 


Kyuri Sunomono - Cucumber with Ginger Dressing

The video

2 serves | level easy | time 20 mins | active time 20 mins 

INGREDIENTS

  • 11 Lebanese cucumber, sliced thinly
  • ½ tsp salt
  • 3g wakame, rehydrated in cold water for 30 seconds
  • 1 TBL toasted sesame seeds

DRESSING

  • 3 TBL rice wine vinegar
  • 2 TBL raw sugar
  • 1 TBL soy sauce
  • 1 tsp grated ginger

METHOD

  • Add the sliced cucumbers and salt together in a small bowl and mix gently. Set aside for 20 minutes. This draws out some of the bitter flavours and excess moisture, which gives the cucumbers a more refreshing taste. 
  • Mix all of the dressing ingredients in a bowl until the sugar dissolves and set aside.
  • Rinse the cucumbers in water and drain well.
  • Gently mix together the cucumber, sesame seeds and rehydrated wakame in a bowl. Be careful not to break the delicate slices of cucumber.
  • To serve, spoon 2-3 TBL of dressing over the salad mixture. Serve immediately or refrigerate for up to 3 hours.


Shake Teriyaki - Salmon Teriyaki

The video 

serve 2 shared meal | level: easy | total time: 15 mins | active time: 15 min

INGREDIENTS

  • T1 TBL vegetable oil
  • 2x 150-200g salmon fillets
  • 2 TBL cooking sake (substitute option: 2 TBL mirin & omit the sugar)
  • 2 TBL mirin
  • 2 TBL Japanese soy sauce
  • 1 tsp raw sugar
  • sesame seeds for garnish 

METHOD

  • Heat a heavy based frypan over medium heat and add in the vegetable oil. When the oil is hot, take the salmon pieces and slowly allow them to touch the surface of the pan. Move the fillets around the oil so they don't stick.
  • Fry the fish for 30-60 seconds on each side until a crust has developed.
  • Using a set of tongs and paper towel, mop up any excess oil surrounding the salmon fillets.
  • To the pan add in the sake, mirin, soy sauce and sugar. Continually shake the frypan, turning the salmon over occasionally as the sauce simmers.
  • Reduce the teriyaki sauce to a thick and glossy consistency.
  • Serve immediately by spooning the glaze over top of the salmon and garnish with a pinch of sesame seeds.
Japanese Cooking Online

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