Japanese Spring Online Workshop 2
Learn to make okonomyaki (savory pancakes with vegetables, shrimp, or squid), namasu (refreshing carrot and radish salad), and yamitsuki (Japanese "addiction" cabbage seasoned with sesame oil and garlic)!
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$60 per device (laptop/tablet/etc) |
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All ages! |
Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!
In this 2.5 hour interactive online experience Aiko will guide you through making three of her family recipes. During your class, you'll prepare Aiko's okonomyaki (savory pancakes with vegetables, shrimp, or squid) and namasu (refreshing carrot and radish salad). Then you'll learn how to make yamitsuki (Japanese "addiction" cabbage seasoned with sesame oil and garlic).
Here’s how it works:
After registration you’ll receive an email with the Zoom link, shopping list, equipment list, and recipe packet.
At the scheduled time of your class, you’ll click on the Zoom link and join your class live! Afterwards, you will receive a link to a video recording of your class that you can revisit at your leisure.
Shopping List for This Class
1 cup Okonomiyaki flour (or 1 cup all purpose flour)
2 LB (900 g) Taiwanese cabbage, flathead cabbage, or green cabbage
1/2 ounce bonito flakes—Kathuo bushi
4-8 pieces raw shrimp or raw squid
2 scallions
1/3 pound piece Korean radish or daikon
1 large carrot
Any Veg. oil
4 teaspoons okonomiyaki sauce (or A1 sauce)
2 teaspoons kewpie mayonnaise (or any type of mayonnaise)
1/4 ounce (7 g) garlic (about 2 medium cloves)
2 tablespoons toasted sesame oil
1/4 teaspoon ground black pepper
1 tablespoon sesame seeds
4 teaspoons sugar
2 tablespoons rice vinegar
Salt
I loved this workshop. Aiko was a warm, welcoming host both as a Japanese ambassador and chef. The workshop was very hands on as she demonstrated and then we did much of the cutting and prep. Everything was clean and well organized. This was by far the best miso soup I have ever had anywhere and all the other dishes were delicious!
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