Seasonal cooking in March Let's cook Chisashi-zushi and 4 more dishes

mer. 13 mars à 02:30

Fuseau horaire : Paris (GMT+01:00)

Kitasando Kitchen Studio
Tōkyō-to
Japon
Shinjuku

Let's cook Japanese early spring dishes! We Japanese eat chirashi-zushi and clam soup for girls day celebration on March 3rd. Even though the event will be done by the date, we will practice to cook Chirashi-zushi which is sushi rice topped with julienned cooked egg and vegetables and soup. We will also cook Chicken Nanban-zuke, which is popular home dish originally from Miyazaki pref. You will like the combination of sweet sour taste chicken with egg salad. There are two more side dishes using seasonal vegetables and tofu. The cooking class is intensive cooking course, however warm welcomed beginners as well. Cooking Class Schedule 10:30- explanation about today's menus 10:40-12:20 Cooking time 12:20-12:45 Lunch time 12:45-13:00 Tide up *Recommend to bring your apron. plastic apron is available. Menus: Chirashi-zushi--sushi rice with cooked vegetables, thin julienned cooked egg, Simmered shrimp Clear soup with clams Cooked spring green green, similar taste to broccoli rabe, mix with soy sauce and Japanese mustard sauce Chicken nanban--- Pan fried chicken marinated in sweet sour sauce served with egg sald A tofu dish Please give me a message if you have any food restrictions. Looking forward to cooking together! 3月春のちらし寿司メニューを作りましょう! ひな祭りは過ぎてしまいますが、ちらし寿司やアサリのお吸い物を作ります。錦糸卵とえびをのせて春を感じさせる春らしいお寿司です。。アサリのお吸いもの・チキン南蛮・菜の花の辛し和え・豆腐の副菜も作ります。短時間で沢山作るのでこのクラスはいintensive クラスとしました笑。初心者の方も歓迎です。 頑張って作った後はランチを楽しみましょうね。 10:30- メニューの説明 10:40-12:20 料理の時間 12:20-12:45 ランチタイム 12:45-13:00 お片付け 持ち物 エプロンとふきんをお勧めしますが、ビニールエプロンとペーパータオルはありますので、なくても大丈夫です。

Source: https://www.meetup.com/fr-FR/Food-and-Friends-Cooking-Meetup/events/258926507/


Kitasando Kitchen Studio
Tōkyō-to
Japon

Gastronomie Boisson
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