Nikujaga
Nikujaga is one of Japan's representive home-cooked dishes. It is s simmered dish made with Wagyu beef, potatos, and other vegietables.
Karaage
Karaage is another staple of Japanese home cooking which is deep fried chicken dish.I reason it using my own homemade plum vinegar-a unique touch you won't find anywhere else.
Dashimaki-tamago (Egg omelet)
Since*Dashimaki-tamago*is difficult to make, it is common to eat it at restaurants or buy it to take home. In Kyoto, it is prepared without adding sugar. Let's give it a try together!
Miso soup
We will make MIso soup from scrach using my own home made Miso and Bonito flakes and kelp. Traditional!
Lightly pickled vegetables
Lightly pickled seasonal vegetables make a great palate cleanser or a substitute for salad.
Cooked rice
Let's cook rice in a clay pot. I'll share some tips on how to wash the rice.
Home made plum wine
Japanese Beer
Soda
etc.
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.
Nikujaga literally means “meat and potatoes”, from two of the main ingredients niku (meat) and jagaimo (potatoes). It’s a comfort food for the Japanese and it is a very popular meal cooked at home. It is often considered “mother’s cooking” (“ofukuro no aji” おふくろの味 in Japanese) as each household cooks it just slightly different. The food itself is very simple and homely, and the warm bowl of your mother’s nikujaga brings one back to their roots. It is probably the most popular dish among all kinds of nimono (煮物 Japanese stewed dishes).
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.
1. Please enjoy welcome tea.
2. Put on our rental apron.
3. Wash and sanitize hands.
4.Listen to Shirley's explanation of the cooking steps.
5.Start cooking!
6.Food plating and table setting.
7.Let's eat ! and Kanpai!
8.Take as many photos as you like.
9.Gochisosama!
10. Good bye!
Hi, I’m Shirley, American-born Japanese.
I am graduated from a culinary school in Japan and running a takeout and delivery food shop “ Shirley’s Kitchen” near by Heian shrine in Kyoto.
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.
Duration of this cooking class is 2.5 hours.
Up to 6 people can join Shirley's cooking class.
It costs 14500 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.
