Japanese Cuisine
Join Masami Utsugi, food enthusiast and chef, to learn some authentic Japanese favourites to cook at home.
Interested in attending any future dates of this course?
Register your interest now
Description
Each night, Masami will teach you the recipes as well as techniques and tips, and you'll enjoy the food at the end of the class.
Term 2, 2024 - Meat, Fish & Seafood Menu
- Week 1 - Japanese Steam Egg and Meat and Potato Stew - egg, chicken and seafood
- Week 2 - Chicken Namban Salad - Salad with crispy pan fried chicken dressed in a tangy sauce
- Week 3 - Saikyo Pan Fried Salmon - pan fried salmon, marinade with a sweet miso sauce
- Week 4 - Ehomaki - seasonal rolled Sushi (fish, chicken and egg)
- Ingredients included ($50).
Term 4, 2024 - Vegetarian Menu
- Week 1 - Japanese Steam Egg & Nibitashi - braised vegetables cooked in Dashi.
- Week 2 - Kakiage - a type of Tempura
- Week 3 - Cold Ramen Salad - a cold noodle dish, loaded with veggies and protein
- Week 4 - Bento Box - Inari pocket and two side dishes
- Ingredients included ($45).
What to bring
Each week, bring a teatowel and a container (in case there are leftovers).
About your tutor
My name is Masami. I was born in Iwate, in the northern part of Japan. I have been living in Auckland for more than 20 years. I have a passion for food. I grew up with parents who run a bistro in Japan, and I have been working in the hospitality industry for many years. Whenever my family get together, all we talk about is food.
I can't imagine my life without having the food industry pay a major role in my life. I was working for an award-winning Asian cooking school for about four years, as a chef in a restaurant, and am currently working as a chef in a kindergarten.
Cooking is my passion and I would love to share my knowledge of authentic Japanese food with you.
