¥3490/group. An unlimited number of people can join per group. Enjoy the class with your family and housemates!
Special Okonomiyaki class and talk show about Japanese food culture featuring Maction Planet.
Okonomiyaki Oosaka-style
Okonomiyaki sauce
Red picked ginger
Don’t hesitate to ask me anything about the ingredients and preparation.
I will suggest you the substitute if you can’t get something.
Ingredients list for 2 servings:
Sauce
4 tbsp Ketchup
2 tbsp Worcester Sauce
2 tsp Soy sauce
2 tsp Honey
Okonomiyaki
80g all-purpose flour
6 dried anchovy, 100ml water
OR
2 Dashi powder (or fish/seafood stock powder, No MSG if possible). 100ml water
2 eggs
1/2 potato (peeled the skin)
300g cabbage
10g green onion
1tsp Ao-Nori powder or green juice powder or dried parsley
Mayonnaise
1tsp milk or soy milk
1 pinch of salt
4 tsp oil (except olive oil and sesame oil)
Choose your favourite ingredients from the below, and beyond!
Oysters, shrimp, scallops, squid, canned tuna, pork belly, beef belly, cheese, kimchi, avocado, bacon, asparagus, dried tomato, pumpkin, udon noodles (boiled), potato chips, rice crackers, etc,
Nahoko’s favourite: pork belly, corn, mochi (diced size)
Mac’s favourite: beef, pork, tuna, bacon, cheese
Red pickled ginger + Pickled rhubarb or Pickled beets
For red pickled ginger:
150g-200g ginger
60cc apple vinegar
2tbsp honey
1 pinch of salt
For pickled rhubarb or beets:
200-250g rhubarb or beets
100cc apple vinegar
1/2 -1 tbsp honey
1 bay leaf
1 pinch of salt
We use boiled rhubarb or beets water to colour the red ginger.
Please peel the skin off the rhubarb or beets. Place them in a saucepan, cover them in water and start boiling them on low heat for 30 minutes before the class begins. Please keep the water boiling for 30 minutes after the class begins while we do some other preparation tasks.
Tools
1 medium/large flat-bottomed pan for baking the okonomiyaki,lid
2 small saucepans for boiling sauce, ginger and pickled marinades
(an extra saucepan is needed is you are making dashi from scratch)
1 large bowl for mixing ingredients
Small containers for storing okonomiyaki ingredients
2 medium-sized bowls
Spatula
Grater
1 thin-nozzled sauce dispensers
Knife and cutting board
1 whisk
[You can get away with one saucepan and one less containers if you are happy to wash up when switching steps and ingredients :-) ]
Udon (うどん) is a type of thick wheat flour noodle. It is similar to Italian pasta, but much thicker. It has been eaten all over Japan as an easy-to-eat popular meal, and a substitute meal for rice dishes. Udon is often served hot as a noodle soup in its simplest form, as "kake udon", in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. The flavor of broth and topping vary from region to region.
Okonomiyaki is a Japanese savory pancake, made with flour, eggs, shredded cabbage, meat and toppings as you like. This variability is reflected in the dish's name: "okonomi" literally means "to one's liking". You can eat it everywhere in Japan, but especially Okonomiyaki made Hiroshima style and Osaka style are the most famous.
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.
We already had the first Okonomiyaki session on 12 July,We had 2 sessions in the day, totally 24 groups(53 people )from 7 different countries joined us.
It was so much fun!!!
The cooking instructor Nahoko
She has been 3 years since she started a Japanese cooking class for foreign travelers. I've taught 250 students from all over the world.
Due to the pandemic, she decided to switch to online classes via Zoom and I've already had 15 private classes since last April.
Mac runs a popular, incredibly highly-rated travel company in Tokyo. He is akn expert on Japanese culture, history, food and drink, baseball, sumo, music... even she is constantly learning from him and I she is a Japanese. He will join in her kitchen in Kunitachi, Tokyo for an interactive class. They will both be wearing face shields.
Nahoko will teach you how to make not only delicious Okonomiyaki Oosaka-style but also Okonomiyaki sauce and red pickled ginger, using ingredients you can get easily in your country. Mac will talk about Japanese food culture and share many stories about the history of and life in Japan
Fun and delicious! You can feel like are in Tokyo. Don’t miss it!
Nahoko
★★★★★ (1)I’m Nahoko, have been running Japanese cooking classes “At home with Nahoko”
in Kunitachi,western Tokyo．
I will teach you healthy, delicious and visually stunning Japanese cooking
I do not use chemical additive and you heigh quality ingredients.
I also give you some ideas about table setting. It is such a pleasure to spend time with me and be able to enjoy my home!!
I also have the Japanese Language Teaching Competency and I have been teaching Japanese language online.
If you would like some Japanese language lesson in the cooking class,please let me know.
The closest station
Kunitachi Station
How to get to the station?
From Shinjuku Station: 25mins
Exact location provided after booking.
Aurea, United States of America
★★★★★Loved the recipe and class! Looking forward to the next one.
Jul 2020
Response from Nahoko
Thanks again for joining the class and the review!Very much looking forward to seeing you and your husband in October!!!
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Response from Nahoko
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Up to 50 people can join Nahoko's cooking class.
Duration of this cooking class is 2.5 hours.
Yes, Ended★22 August 18:00JST Online Special Okonomiyaki Osaka-style session with Nahoko&Mac has a vegetarian option.
It costs 3490 per person.
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.
