Let’s make 巻き寿司 (Makizushi), and Shabu-Shabu, a year-round popular Nabe/ hotpot dish. At the end of the Shabu-Shabu, we’ll enjoy Ramen with the remaining flavorful umami packed broth!
✼••┈ Shabu-Shabu ┈┈┈┈┈┈┈••✼
"Shabu Shabu is a popular Japanese hot pot dish, featuring thinly sliced meat, usually beef or pork, cooked by quickly swishing it in broth that vegetables, mushrooms and tofu are lightly simmered in.
Our shabu-shabu is so much more. The remaining broth has a rich umami flavor that is brought out of each ingredient. You can enjoy ramen with the umami packed soup.
■Dashi/ Japanese broth
Japanese broth known as “dashi”, is more than just a broth. It’s a symphony of umami and it’s used for countless dishes in Japanese cuisine. You’ll learn how to make the most popular dashi called 一番だし (Ichiban dashi) which is the combination of Kombu/ kelp and Katsuobushi.
■Nabe no Shime
鍋の〆 (Nabe no Shime) is the final course or way of enjoying the remaining soup and ingredients after finishing a hot pot meal. Rice or noodles are used to add to the pot. In our class, you can enjoy ramen with a flavorful soup and have a satisfying end to the meal.
鍋の〆 (Nabe no Shime) brings a satisfying end to our hot pot meal. It is common to use Udon noodles or rice, but we will be using Ramen to enjoy the flavorful soup that remains.
Ramen is a noodle soup dish and perhaps one of the most popular Japanese dishes. There are many flavours of ramen, such as Shoyu (soy sauce) ramen, Miso ramen, Tonkotsu (pork bone) ramen and so on. Common toppings are Chashu (braised pork), Negi (green onion) and Nori (dried seaweed).
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.
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.
In my class, you will:
- Master the art of making flavorful broth.
- Learn to prepare perfect sushi rice.
- Create delicious sushi rolls.
- Prepare and enjoy an authentic shabu-shabu experience.
✼••┈ Shabu shabu┈┈┈••✼
■Ingredients
・薄切り和牛 Thinly sliced wagyu
・薄切り豚肉 Thinly sliced pork
・葉物野菜 Leaf vegetables (白菜 hakusai / Chinese cabbage or lettuce. Depends on season)
・大根 Daikon radish
・人参 Carrot
・椎茸 Shitake mushroom
・エノキ Enoki mushroom
・豆腐 Cotton tofu
●Soup
・かつお節 Katsuobushi / Dried bonito
・こんぶ Kombu / Kelp
●Dipping sauce
・ポン酢 Ponzu
・ごまだれ/ Sesame sauce (白ごま White ・sesame seeds/ マヨネーズ Mayonnaise /砂糖 Sugar/ しょうゆ Soy sauce/ ごま油 ・Sesame oil /米酢 Rice vinegar)
●鍋の〆 Nabe no shime
・中華麺 Ramen noodles
・ねぎ Long onion
・ねぎ油 Onion flavored oil
・ごま油 Sesame oil
✼••┈ Makizushi/ Sushi rolls┈┈┈••✼
Today, the world is filled with a variety of 巻き寿司 (makizushi)/ Sushi rolls. Japanese households have been making this traditional food for generations. Once you master the proper way of making it, you can create your own style of Sushi roll.
■Ingredients
・海苔 Seaweed
・米 Japanese rice
・すし酢 Sushi vinegar (rice vinegar | sugar | salt)
・かんぴょう Simmered Kanpyo (Kanpyo | Soy sauce | Sugar)
・しいたけ Simmered Shiitake mushroom (Dried Shiitake mushroom | Dashi broth | Soy sauce)
・出汁巻き玉子 Japanese Rolled Omelette (Egg | Dashi broth | Sugar | Light color soy sauce | Salt)
・カニ蒲鉾 Crab flavored fish cake
・きゅうり Cucumber
✼••┈ Seasonal dessert ┈┈┈••✼
Sakura mochi (in spring)
✼••┈ Others ┈┈┈••✼
Japanese Green tea
Senbei/ Rice crackers
●Inclusions
・A small welcome senbei (rice cracker) served with Japanese tea upon arrival
・All ingredients for bento
・Use of cooking tools, apron, and indoor slippers during the class
・Presentation slides used during the lesson
・A recipe and slide reference PDF sent after the class
● Remarks
・Guests are welcome to take photos or videos during the class.
・As we change into indoor slippers, please wear socks.
・We recommend allowing a little extra time after the class before your next schedule, just in case.
I was born and raised in Tokyo, Japan, where I raised two children. I am a licensed chef, a food education instructor, and a Japanese tea advisor. My journey began in culinary school, and I transitioned to teaching cooking, first at a culinary school and then at home. Driven by a passion for sharing Japanese cuisine, I dedicated myself to learning English. I am friendly, enjoy laughter, and love connecting with people.
The closest station
Heiwadai
How to get to the station?
From Ikebukuro station : 10mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Up to 4 people can join Mika's cooking class.
Duration of this cooking class is 3 hours.
Please go to Heiwadai which takes 10 mins from Ikebukuro station . Then Mika (host) will pick you up there!
It costs 15000 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.
