Gyoza
Gyoza is a Japanese dumpling made by wrapping meat, cabbage, Nila leaves, etc. in a skin made of thin flour.
Gyoza sauce
Ingredients include SoySauce, brown vinegar
Miso soup
We have miso soup every morning.
Ingredients include tofu, seaweed, miso.
Dashimaki (Egg omelet)
Egg omelet is a side dish.
Ingredients include egg, soup stock and Japanese seasonings.
Japanese tea
Kyoto craft beer or Kyoto Sake or Homemade plum wine.
Gyoza is a dumpling using wrapping thing dough to hold the inner ingredients. Most commonly, minced pork, cabbage, Garlic and Leek. The origin of Gyoza is from China but it has evolved uniquely in Japan and now quite different from the Chinese one.
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 popular alcoholic drink must be Sake, or called Nihonshu, made from fermented rice. The foundation of good sake is quality rice, clean water, koji mold and yeast. Premium sake differentiates itself in quality of ingredients and production process, so that flavors ranges light and crisp to richer, fruity notes.
In this cooking class, we can cook Japanese gyoza (Japanese dumplings) together!
Gyoza is one of the most popular Japanese dishes. It’s different from Chinese style dumplings, because they are pan-fried, instead of steamed.
We will start by first preparing the gyoza wrappers from dough.
Then, cut the vegetables and meat and wrap those ingredients with the gyoza wrappers.
Finally we fry them with a big pan!
You can learn how to wrap ingredients with the wrappers and form the gyoza properly.
Gyoza wrappers are crispy while the vegetables and meat inside the Gyoza are juicy.
We will also make a Japanese soul food, rolled egg omelet, by using a rectangular frying pan. Also, Miso soup using Dashi powder which is easy and sustainable to make at home.
Hi, I’m Shirley, born in LA California and raised in Japan.
I am running a takeout and delivery food shop “ Shirley’s Kitchen” near by Heian shrine.
Now, I have newly started a Japanese cooking studio “ Shirley’s Japanese Cooking” at the 2F of the shop.
I have experienced to stay various countries such as USA, Taiwan and Singapore with my family for more than 20 years and this experience led me to enjoy cooking here in Kyoto with people from all over the world. I wish your travel will become the best one cooking with Shirley in Kyoto!
The closest station
Keihan Jingu marutamachi Station
How to get to the station?
From Keihan Jingu marutamachi Station: 20mins
Exact location provided after booking.
It costs 12500 per person.
Duration of this cooking class is 3 hours.
Up to 3 people can join Shirley'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.
