Japanese style fried chicken is marinated with soy sauce, ginger, and my original ingredients before fried. Karaage is popular for bento too.
stir-fried burdock roots and carrots seasoned with soy sauce, sesame oil etc. Burdock root is very healthy vegetable that contains lots of dietary fiber and minerals. The menu of a side dish can be changed seasonally.
2 most common stocks for miso soup is "bonito stock" and "niboshi stock". "niboshi" has stronger flavor and suits to simple ingredients like vegetables, seaweed or tofu.
we cook rice with a pot in the class because rice-cookers are not as common as in Japan everywhere else.
Start by marinating chicken with seasonings. It is better that chicken is marinated longer than 3 hours (the best is overnight), but we shorten time by technics popular among working mothers that allow chicken to absorb seasoning liquid rapidly without loosing the original flavor.
Then wash rice with water, and set in a pot with water. Rice should be soaked in water for longer than 30 mins.
Prepare stock for miso-soup. Ingredients and stock change seasonally.
Make kimpira gobou. This dish is served at room temperature so we can finish this dish in advance.
Start cooking rice.
Cut cabbage into thin strips for a garnish of chicken.
Coat chicken with potato starch and deep-fry.
Serve and enjoy the local home cooking dishes with chopsticks.
If you have any requests of ingredients or stock of miso soup or a side dish, we can try to follow your requests as much as possible.
My whole life I have been in love with cooking and food. I had to learn to cook at a young age because my father passed away when I was a baby. I had to make my meals myself because my mother was working, yet I embraced this task with much vigor and excitement.
I started cooking at home around the age of 7 and this led to me entering Le Cordon Bleu Sydney institute (1999-2000). There I learnt commercial cooking skills and techniques as well as different ethnic food through friends from many different countries while there.
After gaining much experience I was sous chef at a in cafeteria Chofu City hall from 2000 to 2002.
Ingredients is very important factor in and dish so this led me to join a frozen food import company.
I was also in charge of the appetizers section of the French restaurant Tableaux in Daikanyama, Tokyo and Japanese restaurant Masami in Yokohama.
The closest station
How to get to the station?
From Shinjuku: 15mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
It costs 6000 per person.
Please go to Mitaka Station which takes 15 mins from Shinjuku. Then Taro (host) will pick you up there!
Duration of this cooking class is 2.5 hours.
Up to 4 people can join Taro's cooking class.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.