In this class, learn to create a delicious karaage bento and master the art of balancing flavors, colors, and expert packing techniques. It's more than a recipe, it's bento mastery!
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Menu [Ingredients]
Rice Balls
[Japanese short-grain rice | Sea salt | Katsuobushi/ Bonito flakes | Cooked salmon flakes | Umeboshi (pickled plums) ]
Karaage/ Japanese style fried chicken
[Chicken thighs | Ginger | Garlic | Soy sauce | Mirin | Salt |Pepper| Potato starch]
Dashimaki Tamago/ Japanese Rolled Omelet
[Eggs | Ichiban dashi | Soy sauce | Sugar | Salt]
Potato Salad
[Potato | Onion | Ham | Cucumber | Mayonnaise | Salt | Pepper]
Miso Soup
[Silken tofu | Dashi/ Japanese broth | Miso paste(white and red mixed) | Green onions]
Edamame
Broccoli
Cherry Tomatos
Tsukemono (salty pickles)
Ume sorbet [Ume syrop | Soft water]
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 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.
Japanese preserved vegetables, usually pickled in a salt, brine or a bed of rice bran. They are often served to satisfy the balance with other dishes in sensory, authentic and nutritious consideration. Tsukemono are raw vegetables and think of them as a type of salad with the added benefits of lactic-acid fermentation.
Learn to make a classic karaage bento, a comforting meal from Japan. From rice balls to crispy karaage, and fresh sides, this class offers practical skills and insight into bento culture. Perfect for all levels, it promises delicious recipes and lasting memories.
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ITINERARY
1. Station Meetup
Meet at Heiwadai Station for a short walk through a modern day Japanese neighborhood to my home.
2. Where Your Culinary Adventure Begins
Enjoy Japanese green tea and senbei (rice crackers) while making yourself at home and getting acquainted with the menu.
3. Rice Cooking Preparation
Learn the proper techniques for measuring, washing and cooking Japanese rice.
4. Prepare & Learn About Karaage
Make a marinade using soy sauce, ginger, garlic, sake, salt, and pepper while learning about the best way of making it.
5. How to Make Ichiban Dashi
Demonstration of making Ichiban Dashi and tasting results.
6. How to Make Dashimaki Tamago
Acquire the techniques of making a perfect dashi blend and key tips for rolling eggs.
7. Potato Salad
Learn how to make Japanese potato salad one of the most popular bento dishes.
8. Fry the chicken
Enhance your ability through learning the secrets of frying Karaage.
9. Making Onigiri
Learn to make a home favorite by shaping and seasoning rice balls to perfection.
10. Miso Soup
Make authentic miso soup with tofu, aburaage and long onions.
11. Packing the Bento
Acquire the necessary skills in packing a colorful bento box.
12. Enjoy the results with homemade Ume sorbet
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.
Please go to Heiwadai which takes 10 mins from Ikebukuro station . Then Mika (host) will pick you up there!
Duration of this cooking class is 3 hours.
It costs 9000 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.
