Tokyo Cooking Class
Enjoy Japanese most popular home cooking - karaage (Japanese style fried chicken), miso soup, rice and side dishes - in Mitaka

Tokyo


House

Pick Up

Vegetarian

2.5 hours

Max 4 guests

Market Visiting






Cooking Class Menu

・Chicken Karaage
Japanese style fried chicken is marinated with soy sauce, ginger, and my original ingredients before fried. Karaage is popular for bento too.

・Kimpira Gobou
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.

・Miso Soup
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.

・Rice
we cook rice with a pot in the class because rice-cookers are not as common as in Japan everywhere else.

  • Karaage

    Karaage

    Japanese fried chicken, karaage is made by marinating bite-size pieces of chicken in sake, soy sauce, ginger and garlic before coating them generously with potato starch. When fried, the starch turns into an ultra crispy shell encasing a flavorful juicy bite of chicken. Absolutely great with beer.

  • Rice

    Rice

    Rice is a staple food in Japan. In all most every family, there is a rice cooker. There is variety of Japanese rice brands such as Koshihikari and Hitomebore.

  • Miso Soup

    Miso Soup

    Miso soup is a traditional Japanese soup. It's base is "dashi" (Japanese fish stock) and Miso paste. Common added ingredients are Tofu, Green onion and deep‐fried tofu but differs by personal preference. The type of miso is different from region. In western and Easter Japan white miso is mostly used.

Cooking Class Information

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.


What you will do


Meeting place

1. Meeting place

I will pick you up at the meeting place 10 mins before the lesson starts. The meeting place is 1 min walk from the north exit of Mitaka Station.

Greetings and brief explanation of the lesson

2. Greetings and brief explanation of the lesson

Will have a brief introduction of each participant, after which I will explain the work flow of the lesson.

Cooking

3. Cooking

We start with chicken because chicken should be marinated longer than an hour at least, during waiting time we will prepare side dish, rice and miso soup. For smooth progress we will work in pairs.

Eating together

4. Eating together

We eat karaage, side dish, rice and miso soup with chopsticks. The total time will be 2.5 hours.


About Host


host-Taro

Taro



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.


Area



The closest station

Mitaka 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.


FAQ about Enjoy Japanese most popular home cooking - karaage (Japanese style fried chicken), miso soup, rice and side dishes - in Mitaka | Cooking class by Taro

  • How much does it cost to join Enjoy Japanese most popular home cooking - karaage (Japanese style fried chicken), miso soup, rice and side dishes - in Mitaka?

    It costs 6000 per person.

  • How to get to the place where Enjoy Japanese most popular home cooking - karaage (Japanese style fried chicken), miso soup, rice and side dishes - in Mitaka being held?

    Please go to Mitaka Station which takes 15 mins from Shinjuku. Then Taro (host) will pick you up there!

  • How long is this cooking class by Taro?

    Duration of this cooking class is 2.5 hours.

  • What is the maximum capacity of Taro's cooking class?

    Up to 4 people can join Taro's cooking class.

Additional cooking class information

  • Confirmation

    You will receive the confirmation within 24 hours.

  • Payment

    We accepts these cards on airKitchen.

  • Cancellation

    Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.


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