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Main dish: Agedashi-dofu(Deep-fried tofu)
Side dish: Carrot Kimpira
Dessert: Macha pudding
Miso soup
Rice
All vegan dishes, but people who are not vegans or vegetarians are also welcome!
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 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.
Would you like to learn Japanese home cooking online? This is the class for you. In this class, you will cook the dishes Japanese mothers cook daily for their families, though they might not be so famous in overseas compared to sushi or tempura. They are a mild taste and are easy on the body. Let’s cook real Japanese homestyle dishes together!
If you have any inquiries, feel free to ask me during the class, also before and/or after the class. You can join this class via Google Meet. You'll need internet access. Please create a Google account in advance. I'll send the recipes and URL to join the class to your email 2 days before the class. Up to 2 people can join the class at the same time, but please use the same device.
*Please prepare the below ingredients and tools before the class starts. In case you can't prepare all of the ingredients, you can just watch my demonstration.
Ingredients for 2 people.
600ml of water and a piece of dried Kombu(dried Kelp) to make 500ml of dashi(broth). Please soak a piece of Kelp in 600ml of water 30 minutes before the class. I’ll teach you how to make the broth during the class. This broth will be used to make a dipping sauce for Agedashi-dofu and miso soup. If you can’t find Kelp, you can still cook these dishes with water.
1. Agedashi-dofu
Agedashi-dofu is one one the best Japanese dishes I like. I can’t forget the taste my mother often cooked when I was a child. It’s deep-fried tofu and eaten with dipping sauce. It goes well with crispy deep-fried tofu.
//Ingredients//
firm(momen) tofu 250-300g
1 tbs of flour (or potato starch)
optional-your favorite garnishes such as grated daikon(Japanese radish), grated ginger, green onion…
oil(canola oil is preferable)
/dipping sauce/
broth or water 100ml
1 1/2 -2tbs of mirin(Japanese sweet rice wine)
1tbs of shoyu(soy sauce)
2. Carrot Kimpira
Carrot Kimpira is a traditional Japanese dish, which has a sweet soy flavor. This is a delicious way to eat root vegetables.
//Ingredients//
1 medium carrot(about 150g)
1 tbs of oil (sesame oil or canola oil is preferable)
1 tbs of mirin (Japanese sweet rice wine)
1 tbs of shoyu(soy sauce)
1 tbs of sesame seeds
3. Macha pudding
Do you love Macha? Then try this Guilt-free Macha pudding! It’s simple yet delicious.
//Ingredients//
soy milk 150ml
corn starch (or potato starch) 15g
sugar 15g
1/2 tsp of macha powder
a pinch of salt
iced water to let Macha pudding cool
topping ideas(optional): anko(red bean paste), shiratama dango(sticky rice balls), kinako(soybean flour)
4. Miso soup
The ingredients for miso soup vary from day to day and from home to home. In this class, you will learn how to cook seasonal vegetable miso soup.
//Ingredients//
broth or water 400ml
miso
seasonal vegetable
spring: onion or potato
summer: kabocha(pumpkin) or eggplant
autumn: sweet potato
winter: daikon(Japanese radish) or turnip
*You will need oil(sesame oil or canola oil is preferable) when you use eggplant.
5. Rice
//Ingredients//
White rice 200ml
water 200-220ml
*If you prefer to cook brown rice, please let me know when you make a booking.
You’ll need a pressure cooker to cook brown rice. (brown rice 200ml, water 225ml, a pinch of salt)
//Tools//
3 mixing bowls and 2 strainers
1-2cutting board and 1-2kitchen knife
Long chopsticks or forks or spoons
Measuring spoons(tablespoon and teaspoon) and a measuring cup
1 pot or frying pan, and 1 long chopstick or tongs to cook(to deep-fry) Agedashi-dofu.
Paper towel and a plate to drain the excess moisture of tofu, and oil of Agedashi-dofu
a flat tray or a plate to place flour and dip tofu into it. (Agedashi-dofu)
1 (small) pot to cook dipping sauce for Agedashi-dofu
1 (small)frying pan to cook carrot Kimpira
1 mortar, and 1 pestle to ground sesame seeds(carrot Kimpira)
*If you don’t have a mortar and a pestle, you can do this with your fingers.
1 pot, 1 whisk, and 1 wooden or heat-resistant spatula to cook Macha pudding
Plastic wrap, 2 rubber bands, 2 small cups or glasses, and 2 spoons to cook Macha pudding
1 bowl to pour iced water(Macha pudding)
1 pot and 1 ladle to cook miso soup
A rice cooker or a pressure cooker or a pot to cook white rice.
A Pressure cooker to cook brown rice.
*2 burners on the gas stove will be necessary.
*Host availability
We can start the class from 7:00 am (Japan standard time) to 5:00 pm (Japan standard time). *I registered 8:00 am class and 4:00 pm class(both times are Japan standard time), but if you want to change the time, please send me a message when you make a booking.
I recommend this class for people who have experience of cooking Japanese cuisine, or who are interested in vegan Japanese cooking and/or Japanese home cooking.
The offline cooking class is below.
https://airkitchen.me/kitchen/1212.php
I'll send recipes to your email 2 days before the class, so that you can prepare well. Also, it will be easy for you to reproduce the food after the class. You can check what kinds of ingredients and tools will be necessary on this webpage, but if you have any questions, feel free to ask me by email.
I'll send the URL to join the class via Google Meet 2days before the class starts. Please create a Google account in advance.
We will cook Japanese homestyle dishes together online. Some food I will demonstrate first, so that you can cook after you learn how to make them. If you have any questions, you can ask me during the class.
Nice to meet you! My name is Yoko.I'm a vegetable sommelier.
I love cooking and eating Japanese dishes with seasonal vegetables.
I'm happy to share with you healthy dishes I cook daily for my family.
I’m growing organic vegetables.
You might have a chance to eat fresh organic homegrown vegetables.*
I love traveling and "taste" different cultures.
I've traveled about 50 countries as a tour guide and for a private trip.
It was a lot of fun to meet local people and eat local foods.
That's why I decided to become a local host of airKitchen.
I'm excited to welcome you to my kitchen with lots of hospitality and do cultural exchange through cooking.
By the way, I’m a mother of a little girl.
My daughter will be at home during my lesson so children and babies are more than welcome.
She’ll enjoy playing with your children.
Feel free to ask me what you need.
Looking forward to seeing you!
*It depends on the season and the weather.
Instagram: yoko_shiki
The closest station
Takyo Station
How to get to the station?
From Shuzenji Station: 10mins
Exact location provided after booking.
Yes, //Online cooking class// Agedashi-dofu and macha pudding for vegans and vegetarians has a vegan option.
It costs 8000 per person.
Yes, //Online cooking class// Agedashi-dofu and macha pudding for vegans and vegetarians has a vegetarian option.
Duration of this cooking class is 2.5 hours.
Up to 2 people can join Yoko'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.
